Effects of Rough Rice Storage Conditions on the Amylograph and Cooking Properties of Medium‐Grain Rice cv. Bengal

Abstract

Cereal Chem. 74(6):864-867Rough rice (cv. Bengal) was stored at four moisture contents (8.8, 10.7, 12.9, and 13.6% MC) and three temperatures (3, 20, and 37°C) for up to six months. The amylograph overall paste viscosity of the milled rice increased during storage. This increase was most apparent in all samples stored at 37°C. For rice stored at 20 and 37°C at all MC levels, a 30-50% increase in peak viscosity (PV) was observed during the first three months of storage. PV subsequently leveled off for rice stored at 12.9 and 13.6% MC but declined for samples stored at 8.8 and 10.7% MC. The final viscosities also increased during storage. The water-absorption ratio of the samples during cooking in excess water increased by an average of 15% over six months of storage. The amylograph and cooking properties were significantly affected (P < 0.05) by rough rice storage duration, temperature, MC, and their respective interactions.

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“…These structural changes affect the flavor, texture, taste and colour. Short term as well as long term storage has effect on rice pasting as well as cooking and eating characteristics, but the long term storage has the significant effect (Perdon et al, 1997).…”

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“…During storage, a number of physicochemical and physiological changes occur, which are collectively termed aging, including changes in pasting properties, color, flavor, and composition, which all affect rice quality (Suzuki et al, 1999). Aging commences before harvest, and increases with time, temperature, and moisture (Okabe, 1979;Perdon et al, 1997).…”

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