Effects of storage methods and time on the quality of traditional rice
2016
Baradi, M.A.U. | Ancheta, R.G. | Romero, M.V.
The effects of storage methods [farmers's practice, PhilRice (Philippine Rice Research Institute) intervention of the method used by the researcher], and time on the milling potentials (brown rice yield, total milled rice yield, headrice yield), physicochemical properties (moisture content, protein content, amylose content, gelatinization temperature and alkali spreading value of GT ASV), sensory attributes, total phenolic content, and antioxidant activity of traditional rice, specifically, Talukitok, were investigated. Rice samples obtained from the PhilRice intervention and the farmer's usual practice had comparable milling potentials, amylose content, and GT ASV after 6 mo of storage in the agamang or storage hut. Raw rice samples of PhilRice were whiter and had less perceptible off-odor and off-phenolics were significantly affected by storage time. Protein content and % DPPH (2, 2-diphenyl-1-picrylhydrazyl) scavenging activity were affected by the main effects of strange methods and time. PhilRice samples had higher % of DPPH scavenging activity. The highest level of % DPPH scavenging activity and total phenolic content were observed during the 3rd and 4th months of storage.
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