Milling, pasting, and texture characteristics of rice varieties as affected by aging
1999
Zulueta, N.V. | Basinga, D.C. | Dalangin, N.O. | Juliano, B.O. (Philippine Rice Research Inst., Maligaya, Munoz, Nueva Ecija 3119 (Philippines))
This study was conducted to verify the effect of aging on rice grain quality, and to determine the minimum period wherein rice properties will become stable. Four varieties (PSBRc 10, PSBRc 14, IR64, and IR74) of freshly harvested rice differing in amylose content and gelatinization temperatures stored at room temperature from 0 to 90 days were assessed every 15 days for their milling quality, pasting characteristics, and texture properties. With increasing storage period, a decreasing trend in total milled rice recovery were observed for all the rice varieties. Percent brown rice of PSBRc 10 and head rice recovery of IR64 however, were not affected by storage. Aging of the four varieties also resulted in changes in their pasting characteristics. Peak and cooked paste viscosity and the breakdown values increased with prolong storage period. Changes in cooked rice hardness occurred within 15 days of storage, but texture of aged IR64 remained unaffected up to the end of the 90 days storage period. A minimum of 60 days storage period was observed to be required for the grain characteristics to stabilize
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