Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures

The effects of storage temperature on the physicochemical properties and qualities of red brown rice were investigated in this study. The samples were vacuum-packed in nylon/polyethylene pouches and stored at 15 °C, 25 °C and 35 °C for 12 weeks. The moisture content decreased as storage time was pro...

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Autores principales:	Tao Wang, Nana She, Mengnan Wang, Bo Zhang, Jiaxing Qin, Jingyuan Dong, Guozhen Fang, Shuo Wang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	red brown rice storage temperature physicochemical property quality Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/5bf9288045a3437d91d4dc74420e3e3f
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spelling	oai:doaj.org-article:5bf9288045a3437d91d4dc74420e3e3f2021-11-25T17:33:54ZChanges in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures10.3390/foods101126582304-8158https://doaj.org/article/5bf9288045a3437d91d4dc74420e3e3f2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2658https://doaj.org/toc/2304-8158The effects of storage temperature on the physicochemical properties and qualities of red brown rice were investigated in this study. The samples were vacuum-packed in nylon/polyethylene pouches and stored at 15 °C, 25 °C and 35 °C for 12 weeks. The moisture content decreased as storage time was prolonged. Rice stored at 15 °C and 25 °C had a lower falling range of water content compared to the samples stored at 35 °C. Free fatty acid values increased fastest when samples were stored at a high temperature, and the rise can be effectively delayed at low temperatures. The pH of residual cooking water and adhesiveness decreased, while the heating water absorption rate and hardness increased during storage for red and brown rice. Low-field nuclear magnetic resonance results indicate that water molecules migrated, the binding force of H protons became stronger and the bonds between molecules became closer with increased storage duration. Temperature had an obvious correlation with starch granules and protein structure, characterized by a scanning electron microscope and Fourier transform infrared spectroscopy. Low temperatures significantly retarded those changes. The results indicate that storage temperature is a vital factor affecting the physicochemical properties and qualities of red brown rice and provided reference and theoretical basis for the actual storage of red brown rice.Tao WangNana SheMengnan WangBo ZhangJiaxing QinJingyuan DongGuozhen FangShuo WangMDPI AGarticlered brown ricestorage temperaturephysicochemical propertyqualityChemical technologyTP1-1185ENFoods, Vol 10, Iss 2658, p 2658 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	red brown rice storage temperature physicochemical property quality Chemical technology TP1-1185
spellingShingle	red brown rice storage temperature physicochemical property quality Chemical technology TP1-1185 Tao Wang Nana She Mengnan Wang Bo Zhang Jiaxing Qin Jingyuan Dong Guozhen Fang Shuo Wang Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures
description	The effects of storage temperature on the physicochemical properties and qualities of red brown rice were investigated in this study. The samples were vacuum-packed in nylon/polyethylene pouches and stored at 15 °C, 25 °C and 35 °C for 12 weeks. The moisture content decreased as storage time was prolonged. Rice stored at 15 °C and 25 °C had a lower falling range of water content compared to the samples stored at 35 °C. Free fatty acid values increased fastest when samples were stored at a high temperature, and the rise can be effectively delayed at low temperatures. The pH of residual cooking water and adhesiveness decreased, while the heating water absorption rate and hardness increased during storage for red and brown rice. Low-field nuclear magnetic resonance results indicate that water molecules migrated, the binding force of H protons became stronger and the bonds between molecules became closer with increased storage duration. Temperature had an obvious correlation with starch granules and protein structure, characterized by a scanning electron microscope and Fourier transform infrared spectroscopy. Low temperatures significantly retarded those changes. The results indicate that storage temperature is a vital factor affecting the physicochemical properties and qualities of red brown rice and provided reference and theoretical basis for the actual storage of red brown rice.
format	article
author	Tao Wang Nana She Mengnan Wang Bo Zhang Jiaxing Qin Jingyuan Dong Guozhen Fang Shuo Wang
author_facet	Tao Wang Nana She Mengnan Wang Bo Zhang Jiaxing Qin Jingyuan Dong Guozhen Fang Shuo Wang
author_sort	Tao Wang
title	Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures
title_short	Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures
title_full	Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures
title_fullStr	Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures
title_full_unstemmed	Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures
title_sort	changes in physicochemical properties and qualities of red brown rice at different storage temperatures
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/5bf9288045a3437d91d4dc74420e3e3f
work_keys_str_mv	AT taowang changesinphysicochemicalpropertiesandqualitiesofredbrownriceatdifferentstoragetemperatures AT nanashe changesinphysicochemicalpropertiesandqualitiesofredbrownriceatdifferentstoragetemperatures AT mengnanwang changesinphysicochemicalpropertiesandqualitiesofredbrownriceatdifferentstoragetemperatures AT bozhang changesinphysicochemicalpropertiesandqualitiesofredbrownriceatdifferentstoragetemperatures AT jiaxingqin changesinphysicochemicalpropertiesandqualitiesofredbrownriceatdifferentstoragetemperatures AT jingyuandong changesinphysicochemicalpropertiesandqualitiesofredbrownriceatdifferentstoragetemperatures AT guozhenfang changesinphysicochemicalpropertiesandqualitiesofredbrownriceatdifferentstoragetemperatures AT shuowang changesinphysicochemicalpropertiesandqualitiesofredbrownriceatdifferentstoragetemperatures
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Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures

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