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 α-helix and β-fold and the exposed hydrophobic area is reduced. During 8 months of storage at 35 °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.