Effects of packaging and storage conditions on milled rice quality
1997
Pathraporn Thanyavinichakul
Quality changes of milled rice packed and stored in 2 kg bags were studied. There were 4 types package namely woven plastic bags (WOVEN), polyethylene bags (PE), laminated nylon bags (NY) and laminated aluminium bags (AL). Low oxygen conditions introducing either by vacuum or oxygen absorber in the AL pack were also studied. The vacuum pack in AL bag was stored also at 15 deg C. These samples were evaluated for the quality every month up to 6 months. Insect, one of the most critical factors of rice quality was found in most of the packages except those stored under low oxygen and low temperature conditions, which caused the increasing of grain color, gelatinization temperature including protein, fat, ash, starch and amylose contents were found rarely change during storage in all conditions. Reducing sugar was found higher in the WOVEN pack than any others. Amylase activity, soluble starch and gel consistency were relatively decreased in all cases while the damaged kernel was found increase. Volume expansion, peak viscosity, consistency (by Brabender), cooked rice hardness and yellow kernel were found increase while the solids content in cooking water and flour pH decreased, all these factors were found less pronounce at 15 deg C. Free fatty acids and peroxide value were found highest in the WOVEN pack and lowest in the pack stored at 15 deg C. The unpleasant odor of cooked rice was found rather strong particular in the WOVEN and PE packs, which mainly due to the insect development. Intensity score of gloss, stickiness, tenderness, whiteness and preference were found decrease during storage in all samples.
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