Investigating the Effect of Milling Process and Storage Time on the Aroma Components of Indica Rice (Tarom Variety) by SPME Method

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HASHEMI S.J.; MONFARED A.; Solat Yekani f.

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Paper Information

Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2020 | Volume:12 | Issue:1 Page(s): 161-170

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Title

Investigating the Effect of Milling Process and Storage Time on the Aroma Components of Indica Rice (Tarom Variety) by SPME Method

Author(s)

HASHEMI S.J. | MONFARED A. | Solat Yekani f. | Issue Writer Certificate

Keywords

Aromatic riceQ1

RiceQ1

SPME methodQ1

Tarom varietyQ1

Abstract

Background and objectives: Rice is the predominant staple food in tropical and semitropical areas. Carbohydrate is the main component of Rice that accumulates in endosperm. Postharvest treatment and storage duration (as the aging process) is a complicated process, which results in changes in physical and chemical properties of the Rice grain especially of Rice/fa?page=1&sort=1&ftyp=all&fgrp=all&fyrs=all" target="_blank">Aromatic Rice varieties. In this study, the effect of polishing process and storage duration on the stability of aroma components in Rice (Tarom variety) was investigated. Materials and methods: Rice (Tarom variety) was dried and then dehusked by hand. The weight of brown Rice was measured manually and it was polished by multi-stage polisher. The brown Rice and white Rice samples were divided in two groups; non-stored and stored brown Rice (NBR, SBR) also non-stored and stored white Rice (NWR, SWR). The volatile components of NBR, SBR, NWR and SWR samples were absorbed by solid phase micro extraction method and measured by gas chromatography (GC). Analysis of variance was performed as factorial experiments in a completely randomized design. The two factors were polishing type and storage, with two levels and three replications. The values were analyzed by using SPSS software. Results: The results showed that the percentage of identified components of all stored Rice samples increased significantly (P<0. 01), while the aromatic components percentage of new white Rice samples (WSN) were increased in compare of stored white Rice samples (WSO). The results of the present study on the effect of storage duration on the aromatic components exhibited that by removing of bran layer in whitening process result in reduction of aromatic components. The recognized components in samples are as follows; 24 component for BSO (about 92. 3% of total), 26 component for WSN (about 65. 3% of total), and 24 component for WSO (about 98. 4% of total). Storing and whitening could increase the amount of Alkenes in Rice volatile component. The higher rate of 2-Methyl-octadecadienol as an alcohol might be due to using of insecticide in paddy fields which was reduced after whitening process. The percentage of Aldehyds & Ketons has no meaningful difference in brown Rice stored samples but it was decreased about 30% in white stored Rice samples. Conclusion: From the results of this work, aging the aromatic variety not only increases the cost of keeping but also could reduce the aromatic component as a Rice quality index.

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APA: Copy

HASHEMI, S.J., MONFARED, A., & Solat Yekani, f.. (2020). Investigating the Effect of Milling Process and Storage Time on the Aroma Components of Indica Rice (Tarom Variety) by SPME Method. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 12(1 ), 161-170. SID. https://sid.ir/paper/407242/en

Vancouver: Copy

HASHEMI S.J., MONFARED A., Solat Yekani f.. Investigating the Effect of Milling Process and Storage Time on the Aroma Components of Indica Rice (Tarom Variety) by SPME Method. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2020;12(1 ):161-170. Available from: https://sid.ir/paper/407242/en

IEEE: Copy

S.J. HASHEMI, A. MONFARED, and f. Solat Yekani, “Investigating the Effect of Milling Process and Storage Time on the Aroma Components of Indica Rice (Tarom Variety) by SPME Method,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 12, no. 1 , pp. 161–170, 2020, [Online]. Available: https://sid.ir/paper/407242/en

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