Sensory and nutritional quality of white rice after residential storage for up to 30 years

Abstract

Rice is a staple food that may be packaged for long-term storage to ameliorate unpredictable circumstances such as crop failures and natural disasters. The sensory and nutritional quality of 18 samples of long grain white rice (11 regular, 7 parboiled) packaged in cans stored up to 30 years at ambient temperature in residential locations was evaluated. Hedonic scores for overall liking ranged from 5.6 to 6.6 (9-point scale) and all samples regardless of age scored above 5, "neither like nor dislike". All but one 30-year parboiled sample were considered acceptable for everyday use by greater than 50% of panelists, and for emergency use by over 88% of panelists. Thiamin concentrations ranged from 0.5 to 3.6 µg/g. Although vitamin stability appears to be limited, rice retains much of its sensory quality over time and the presence of minerals and other stable macronutrients may justify its inclusion in a long-term food storage regimen.

Effect of Infrared and Conventional Drying Methods on Physicochemical Characteristics of Stored White Rice

“…Other properties were fairly similar for both stored rice forms after three months of storage at 30°C with relative humidity of 84%. Lloyd et al (2014) stored 18 long-grain white rice samples (11 regular and 7 parboiled) in cans for 30 years at ambient temperature in residential locations and evaluated their sensory and nutritional quality. Sensory quality, minerals, and macronutrients in rice were well preserved during storage.…”

Comparison of Household Perceptions and Practices of Food and Water Emergency Preparedness Between Latter-Day Saints and Non-Latter-Day Saints in the USA

“…Historically, the Church advised that each person should learn techniques of home canning, freezing, and drying foods (The Church of Jesus Christ of Latter-day Saints, 1978 ). More currently, Church recommendations for long-term food storage include preservation methods using oxygen absorbers to extend shelf-life of low moisture foods (The Church of Jesus Christ of Latter-day Saints, n.d.d; Chapman et al, 2010 ; Lloyd et al, 2014 ). Eighty-two percent of Latter-day Saint respondents in the current study said they were “likely” or “very likely” to act on counsel given by their religious leaders (data not shown).…”