Effect of storage conditions on quality of brown rice
1998
Peechaya Jirathumkitkul
Effect of storage conditions on quality of 3 brown rices, RD 15, Suphan Buri 60 (SB 60) and Khao Dok Mali 105 (KDM 105), were studied within 6 months. The yellow color of RD 15 and KDM 105 increased after being stored for 5 months at room temperature (30 deg C). The color of SB 60 did not change at all storage conditions. The pasting temperatures of all samples were unchanged. Setback (RVU) was increased when samples were kept at 30 deg C for 3 months or 15 and 0 deg C for 4 months. The packaging materials had no effect on color, pasting temperature and setback. Moisture content of all samples had a little change during storage. The rice samples packed in paper bags and stored at 30 deg C were spoiled by mold. Gel consistency values were affected by storage temperatures and times but types of packaging material had no effect. Amylose content of all samples did not change in all storage conditions. Thiamine content decreased when samples were stored at 30 deg C in plastic bags. Pyridoxine (B6) content was stable when samples were packed in vacuum foil and stored at 15 and 0 deg C, but rapidly decreased when samples were kept in plastic bags within 2 months at room temperature. Hexanal content of all samples was not detectable after keeping for 3 months. After 6-month storage at 30 deg C, the samples packed in plastic bags had the highest hexanal content while this content in samples kept in vacuum foil (at 15 and 0 deg C) and plastic bags (at 0 deg C) was not detectable. Considering brown rice varieties, SB 60 obviously had slower rate of change in color, thiamine and hexanal content than RD 15 and KDM 105. Sensory evaluation for cooking quality of KDM 105 stored under 30 deg C for 6 months, especially in the plastic bags, indicated the consumers unacceptability due to off-odor and off-flavor. It was concluded that packing in vacuum foil bags and storage in 15 deg C gave the most suitable quality for all kind of brown rices.
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