Changes in cooking and eating qualities of rice during long-term storage [Thailand].
1985
Kongseree N. | Khowchaimaha L. | Natesomranh K.
The vacuum plastic bag showed satisfactory storability throughout the 12-month storage period for either brown or milled rice. The ceramic jar proved to be inferior: brown rice kept in this container was severely damaged by insects and developed an unacceptable smell when cooked after seven months of storage. Milled rice also developed an unfavorable smell after the eight month of storage. The unpleasant smell was also detected in the cooked product of brown rice stored in the plastic bag and milled rice stored in the jute bag. The color of milled rice became darker. Storage duration affected the development of fat acidity in both brown and milled rice. Milling the brown rice removed the grain surface but a small portion of acidic fat remained in its products. The fat acidity seemed to cause the off-odor in the cooked milled rice, but only in small amounts. A drop in fat acidity was observed in samples with an unpleasant smell. In milled rice, the drop in fat acidity and the bad smell were detected in the same month. On the other hand, the drop in the fat acidity of brown rice was observed a few months before the unpleasant smell could be detected in the cooked brown rice. Storage resulted in a reduction of tenderness, stickiness and glossiness of cooked rice. Increase in water absorption during cooking was also noted. In spite of greater volume expansion in aged rice, the elongation ratio of the grain during cooking remained unchanged. Determinations of Brabender amylograph viscosity indicated that the set back value increased during storage. The consistency of the cooked gel became harder in the aged rices. Alterations in amylose content and alkali spreading value were negligible.
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