Physico-chemical and sensory characterization of two rice (Oryza sativa) varieties during aging process
Introduction. Once harvested, paddy rice is stored in aerated silos for temperature control, which is known as rice aging. During aging, physicochemical, and physiological changes occur in the rice grain, these changes affect its culinary quality. Objective. To determine the effect of aging time on the physicochemical and sensory characteristics of two rice varieties. Materials and methods. This study was carried out in Agrifood Science Faculty Laboratories of the Universidad de Costa Rica, between September 2018 and March 2019. The two rice varieties studied were grown in Osa, Puntarenas. The first cv. Lazarroz FL, indica type, and the second cv. UCR-168-10, aromatic type were stored for 4.5 months. During storage, total starch, resistant starch, amylose, moisture, protein, was determined, and sensory attributes were evaluated with a trained sensory panel. Results. The two rice varieties studied don’t show significant differences during 4.5 months of storage in moisture, total starch, and resistant starch. Amylose content showed variation without a clear trend. Protein content was reduced during aging until 2,5 months of storage. According to the sensory test, attributes such as integral flavor and stickiness did not show significant differences throughout the study, while the remaining parameters did, either over time or between varieties. Cooked rice appearance showed an improvement up to 2,5 months aging for the two varieties. Whiteness of rice increased for both varieties during aging. Conclusion. Storing rice for 2,5 months achieved the desired changes in protein and sensory attributes for the rice varieties evaluated.
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Universidad de Costa Rica
2022
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Araya-Morice, Adriana Mora-Norori, Ana Laura Cubero-Castillo, Elba Azofeifa, Alvaro Araya-Quesada, Yorleny |
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Araya-Morice, Adriana Mora-Norori, Ana Laura Cubero-Castillo, Elba Azofeifa, Alvaro Araya-Quesada, Yorleny Physico-chemical and sensory characterization of two rice (Oryza sativa) varieties during aging process |
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Araya-Morice, Adriana Mora-Norori, Ana Laura Cubero-Castillo, Elba Azofeifa, Alvaro Araya-Quesada, Yorleny |
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Araya-Morice, Adriana |
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Physico-chemical and sensory characterization of two rice (Oryza sativa) varieties during aging process |
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Physico-chemical and sensory characterization of two rice (Oryza sativa) varieties during aging process |
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Physico-chemical and sensory characterization of two rice (Oryza sativa) varieties during aging process |
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Physico-chemical and sensory characterization of two rice (Oryza sativa) varieties during aging process |
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Physico-chemical and sensory characterization of two rice (Oryza sativa) varieties during aging process |
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physico-chemical and sensory characterization of two rice (oryza sativa) varieties during aging process |
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Introduction. Once harvested, paddy rice is stored in aerated silos for temperature control, which is known as rice aging. During aging, physicochemical, and physiological changes occur in the rice grain, these changes affect its culinary quality. Objective. To determine the effect of aging time on the physicochemical and sensory characteristics of two rice varieties. Materials and methods. This study was carried out in Agrifood Science Faculty Laboratories of the Universidad de Costa Rica, between September 2018 and March 2019. The two rice varieties studied were grown in Osa, Puntarenas. The first cv. Lazarroz FL, indica type, and the second cv. UCR-168-10, aromatic type were stored for 4.5 months. During storage, total starch, resistant starch, amylose, moisture, protein, was determined, and sensory attributes were evaluated with a trained sensory panel. Results. The two rice varieties studied don’t show significant differences during 4.5 months of storage in moisture, total starch, and resistant starch. Amylose content showed variation without a clear trend. Protein content was reduced during aging until 2,5 months of storage. According to the sensory test, attributes such as integral flavor and stickiness did not show significant differences throughout the study, while the remaining parameters did, either over time or between varieties. Cooked rice appearance showed an improvement up to 2,5 months aging for the two varieties. Whiteness of rice increased for both varieties during aging. Conclusion. Storing rice for 2,5 months achieved the desired changes in protein and sensory attributes for the rice varieties evaluated. |
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Universidad de Costa Rica |
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2022 |
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oai:portal.ucr.ac.cr:article515862023-06-16T13:43:09Z Physico-chemical and sensory characterization of two rice (Oryza sativa) varieties during aging process Caracterización físico-química y sensorial de dos variedades de arroz (Oryza sativa) durante el proceso de añejado en silo Araya-Morice, Adriana Mora-Norori, Ana Laura Cubero-Castillo, Elba Azofeifa, Alvaro Araya-Quesada, Yorleny sensory evaluation sensory attributes protein starch evaluación sensorial atributos sensoriales proteína almidón Introduction. Once harvested, paddy rice is stored in aerated silos for temperature control, which is known as rice aging. During aging, physicochemical, and physiological changes occur in the rice grain, these changes affect its culinary quality. Objective. To determine the effect of aging time on the physicochemical and sensory characteristics of two rice varieties. Materials and methods. This study was carried out in Agrifood Science Faculty Laboratories of the Universidad de Costa Rica, between September 2018 and March 2019. The two rice varieties studied were grown in Osa, Puntarenas. The first cv. Lazarroz FL, indica type, and the second cv. UCR-168-10, aromatic type were stored for 4.5 months. During storage, total starch, resistant starch, amylose, moisture, protein, was determined, and sensory attributes were evaluated with a trained sensory panel. Results. The two rice varieties studied don’t show significant differences during 4.5 months of storage in moisture, total starch, and resistant starch. Amylose content showed variation without a clear trend. Protein content was reduced during aging until 2,5 months of storage. According to the sensory test, attributes such as integral flavor and stickiness did not show significant differences throughout the study, while the remaining parameters did, either over time or between varieties. Cooked rice appearance showed an improvement up to 2,5 months aging for the two varieties. Whiteness of rice increased for both varieties during aging. Conclusion. Storing rice for 2,5 months achieved the desired changes in protein and sensory attributes for the rice varieties evaluated. Introducción. El arroz en granza una vez cosechado, se almacena en silos con aireación para control de temperatura, esto se conoce como añejado del arroz. Durante este proceso, ocurren cambios que influyen en las características físico-químicas y fisiológicas del grano, los cuales afectan su calidad culinaria. Objetivo. Determinar el efecto del tiempo de añejado sobre las características físico-químicas y sensoriales de dos variedades de arroz. Materiales y métodos. El estudio se realizó en los laboratorios de la Facultad de Ciencias Agroalimentarias de la Universidad de Costa Rica desde setiembre 2018 a marzo 2019. Se estudiaron dos variedades de arroz, que fueron cultivadas en el cantón de Osa, Puntarenas. La primera cv. Lazarroz FL, del tipo índica, y la segunda cv. UCR-168-10, tipo aromática, almacenadas durante 4,5 meses. Durante este periodo, se determinó el contenido de almidón total, almidón resistente, amilosa, humedad, proteína y, con un panel sensorial entrenado, se evaluaron los atributos sensoriales. Resultados. Para las dos variedades estudiadas, la humedad, el almidón total y el resistente, no presentaron diferencias significativas durante los 4,5 meses de almacenamiento. En la amilosa se observaron variaciones sin tendencia clara. La proteína mostró una reducción durante el añejado hasta el mes 2,5. Según las pruebas sensoriales, atributos como sabor integral y pegajosidad, no presentan diferencias significativas a lo largo del estudio, mientras que los parámetros restantes sí, ya sea en el tiempo o entre variedades. La soltura aparente incrementó a lo largo del tiempo para las dos variedades, pero se dejó de percibir diferencias importantes a partir de los 2,5 meses de almacenamiento. Para las dos variedades el color se tornó más blanco. Conclusión. El almacenamiento de arroz por 2,5 meses permitió obtener los cambios en el contenido de proteína y en los atributos sensoriales deseados para las variedades de arroz evaluadas. Universidad de Costa Rica 2022-10-25 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Article texto text/xml application/pdf application/epub+zip text/html audio/mpeg audio/mpeg https://revistas.ucr.ac.cr/index.php/agromeso/article/view/51586 10.15517/am.v33iEspecial.51586 Agronomía Mesoamericana; 2022: Agronomía Mesoamericana: Vol. 33, Special Issue (September-December) ; 51586 Agronomía Mesoamericana; 2022: Agronomía Mesoamericana: Vol. 33, Nº Especial (setiembre-diciembre) ; 51586 Agronomía Mesoamericana; 2022: Agronomía Mesoamericana: Vol. 33, Special Issue (September-December) ; 51586 2215-3608 1021-7444 spa eng https://revistas.ucr.ac.cr/index.php/agromeso/article/view/51586/53146 https://revistas.ucr.ac.cr/index.php/agromeso/article/view/51586/53147 https://revistas.ucr.ac.cr/index.php/agromeso/article/view/51586/53148 https://revistas.ucr.ac.cr/index.php/agromeso/article/view/51586/53149 https://revistas.ucr.ac.cr/index.php/agromeso/article/view/51586/53150 https://revistas.ucr.ac.cr/index.php/agromeso/article/view/51586/53151 Copyright (c) 2022 Adriana Araya-Morice, Ana Laura Mora-Norori, Elba Cubero-Castillo, Alvaro Azofeifa, Yorleny Araya-Quesada |