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

Document Type : Complete scientific research article

Authors

1 head of agricultural engineering faculty

2 Assistant Prof. of Chemistry Department, Tehran Payamenoor University, Tehran, Iran

3 Chemistry Department, Tehran Payamenoor University, Tehran, Iran

Abstract

Abstract
Background and objectives: Rice is the predominant staple food for the people in the tropical and semitropical area. Carbohydrate is the main component of rice which accumulate in endosperm cell. Postharvest treatment and storing duration as an aging is a complicated process, which involves changes in physical and chemical properties of the rice grain especially aromatic rice variety. Rice aroma resulted in volatile components from the food which was sensed by the smell under different conditions. In this study, the effect of milling process and storage duration on the stability of aroma indices of Tarom variety was investigated.
Materials and methods: Tarom variety was dried and then dehusked by hand. The weight of brown rice was measured manually and polished in multistage polisher. The brown rice and white rice samples were divided in two parts as namely; new and stored brown rice (BSN , BSO) also new and stored white rice (WSN, WSO). The volatile components of BSN, WSN, BSO & WSO samples were absorbed by solid phase micro extraction method. The absorbed volatiles component was measured by gas chromatography (GC). Analysis of variance as a two-factor experiment in completely randomized design was performed. The two factors are expressed as milling type and storage, with two levels and three replicate. The amount of aromatic components of samples were analyzed by using SPSS software and also compared.
Results: The results have shown that the percentage of recognized components of all stored rice samples were significant (p < 0.01) increased but 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.

Keywords

References

1. Bullard, R.W., and Holguin, G. 1977. Volatile components of undressed rice (Oryza  sativa L.). J. Agric. Food Chem. 25(1): 99-103.
2. Buttery, R., Ling, L., and Mon, T.R. 1986. Quantitative Analysis of 2-Acetyl- 1 -pyrroline in Rice. J. Agric. Food Chem. 34: 112-114.
3. Buttery, R., Turnbaugh, J., and Ling, L. 1988. Contributions of volatiles to rice aroma. J. Agric. Food Chem. 36: 1006-1009.
4. Crowhurst, D.G., and Creed, P.G. 2001. Effect of cooking method and variety on the sensory quality of rice. Food Serv. Technol. 1: 133-140.
5. Fukai, Y., and Tukada, K. 2006. Influence of pre-washing on quality of cooked rice maintained at a constant temperature, Influence of cooking conditions on quality of cooked rice. Nippon Shokuhin Kagaku Kogaku Kaishi 53: 587-591.
6. Ghiasvand, A., Setkova, L., and Pawliszyn. J. 2007.Determination of flavor profile in Iranian fragrant rice samples using cold-fiber SPME-GC-TOF-MS.Flavor and Fragrance Journal. 22: 377-391.
7. Grimm.,C.C.,Bergman,C., Delgado, J.T., and Bryant, R. 2001. Screening for 2-Acetyl-1-pyrroline in the Headspace of Rice Using SPME/GC-MS J. Agric. Food Chem., 49: 245- 249. http://www.pesticideinfo.org.
8. Hussain, A., Mujtaba-Naqvi, S.H., and Hammerschmidt, F.J. 1987. The isolation and identification of volatile components from basmati rice (Oryza sativa L.), Flavor Science and Technology, Press. 5th Weurman Flavour Res. Symp. Wiley: New York.
9. Itani, T., and Fushimi, T. 1996. Influence of pre- and post- harvest conditions on 2-acetyl-l-pyrroline concentration in aromatic rice. Crop Research in Asia: Achievements and Perspective, ACSA, 728-729.
10. Maga, J.A. 1978. Cereal volatiles, a review, J. Agric. Food Chem. 26(1): 175-178.
11. Meullenet, J.F., Marks, B.P., Hankins, J.A., Griffin, V.K., and Daniels, M.J. 2000. Sensory quality of cooked long-grain rice as affected by rough rice moisture content, storage temperature, and storage duration. Cereal Chem., 77: 259-263.
12. Nasirnia, E., and Sadeghi, M. 2012. Investigation of different methods of drying and tempering on the milling properties of the two-stage drying presses. Journal of Iranian science and food industry research. 8(1): 40-48. (In Persian).
13. Okhovat, S.M., Vakili and Danesh. 2005. Rice (from planting to harvest operation). Farabi publication, p 16-93. (In Persian).
14. PAN Pesticide Database, http://www.pesticideinfo.org/Ds/ref_general2.html, [04:09 am. January 29, 2011].
15. Petrov, M., Danzart, M., Giampaoli, P., Faure, J., and Richard, H. 1996. Rice aroma analysis: Discrimination between a scented and a nonscented rice. Sci. AHm. 16: 347-360.
16. Sunthonvit, N., Srzednicki, G.S., and Craske, J. 2005. Effects of hightemperature drying on the flavor components in Thai fragrant rice. Drying Technology, 23: 1407-1418.
17. Wongpornchai, S., Dumri, K., Jongkaewwattana, S., and Siri, B. 2004. Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105. Food Chem. 87: 407-414.
18. Zhou, T., Robards, K., Helliwell, S. and Blanchard, C. 2002.  Ageing of stored rice: changes in chemical and physical attributes. Journal of Cereal Science, 35: 65-78.
Food Processing and Preservation Journal
Volume 12, Issue 1
June 2020
Pages 161-170

Files

Share

How to cite

Statistics