Effect of postharvest rice storage conditions on physicochemical properties | ผลของสภาวะการเก็บรักษาข้าวหลังการเก็บเกี่ยวต่อคุณสมบัติทางเคมีฟิสิกส์
2008
Werasit Kanlayakrit(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Biotechnology) E-mail:[email protected] | Metinee Maweang(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Biotechnology)
In this study, physicochemical properties of two cultivars of paddy and milled non-glutinous rice (Kalasin 11 and Khaw Dok Mali 105) stored for 10 months at 18 deg C, room temperature (32+-2 deg C) and warehouse (35+-2 deg C) were investigated. The results showed that amylose and protein content of rice samples did not change significantly during storage time whereas their gel consistency, elongation ratio and RVA pasting properties depend on storage time and temperature. Kalasin 11 was found to have less gel consistency than Khaw Dok Mali 105 but grain elongation ratio was higher under the same storage condition. The results of both paddy and milled rice stored under the same condition had no significantly different. Breakdown (BD) value decreased with storage time whereas setback (SB) value increased. Setback value observed from Kalasin 11 was higher than Khaw Dok Mali 105 and RVA pasting properties of paddy rice was found to be more affected by storage condition than milled rice. The highest change of RVA pasting properties was found when the rice was stored in warehouse.
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Este registro bibliográfico ha sido proporcionado por Kasetsart University