Differences in starch multi-layer structure, pasting, and rice eating quality between fresh rice and 7 years stored rice.

ABSTRACT: With the continuous improvement of rice production capacity and the accumulation of reserves year by year, rice sometimes has to be stored for a long time. However, long-term storage of rice has poor sensory properties, which may be related to the structural changes of starch. Different from the previous studies on short-term storage of rice (often 3-12 months), the focus of this study was to understand the differences in starch multi-layer structure, pasting, and rice eating quality between 7 years stored rice and fresh rice. Our research indicated that 7 years stored rice showed higher hardness and lower stickiness compared to fresh rice, which ultimately led to poorer eating quality. These bad changes were related to differences in starch multi-layer structure. The 7 years stored rice h

SUBMITTER: Shi S 

PROVIDER: S-EPMC9459690 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature