Influence of cooking and texture attributes of far infrared radiated Japonica rice during storage

The impact of ceramic far infrared radiation drying (IRD) pretreatment method on cooking and texture properties based on stabilization of rice protein throughout the storage (8 months) of rough japonica rice was determined. Kinetic analysis showed that IRD significantly reduced the production of carbonyl compounds and free sulfhydryl groups by oxidation of byproducts. This may because of IRD prevented the transformation of ordered secondary structures into disordered, with a 3.3% and 6.6% increase in the content of & alpha;-helix and & beta;-fold and the exposed hydrophobic area is reduced. During 8 months of storage at 35 degrees C, water uptake ratio and volume expansion ratio are 13.5% and 74.3% lower than that of air drying. Therefore, IRD can slow down protein oxidation of stored rice and promote the water absorption ability, expansion of rice kernel during gelatinization, and improve rice cooking quality and texture characteristics.

Automated summary

This study investigated the impact of ceramic far infrared radiation drying (IRD) pretreatment on the cooking and texture properties of rough japonica rice stored for 8 months. The results showed that IRD significantly reduced the production of carbonyl compounds and free sulfhydryl groups, and increased the content of α-helix and β-fold. IRD also improved the water absorption ability and expansion of rice kernel during gelatinization, leading to improved rice cooking quality and texture characteristics.