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Effects of Rough Rice Storage Conditions on the Amylograph and Cooking Properties of Medium‐Grain Rice cv. Bengal
Author(s) -
Perdon A. A.,
Marks B. P.,
Siebenmorgen T. J.,
Reid N. B.
Publication year - 1997
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1997.74.6.864
Subject(s) - chemistry , food science , moisture , warehouse , zoology , horticulture , biology , organic chemistry , marketing , business
Rough rice (cv. Bengal) was stored at four moisture contents (8.8, 10.7, 12.9, and 13.6% MC) and three temperatures (3, 20, and 37°C) for up to six months. The amylograph overall paste viscosity of the milled rice increased during storage. This increase was most apparent in all samples stored at 37°C. For rice stored at 20 and 37°C at all MC levels, a 30–50% increase in peak viscosity (PV) was observed during the first three months of storage. PV subsequently leveled off for rice stored at 12.9 and 13.6% MC but declined for samples stored at 8.8 and 10.7% MC. The final viscosities also increased during storage. The water‐absorption ratio of the samples during cooking in excess water increased by an average of 15% over six months of storage. The amylograph and cooking properties were significantly affected ( P < 0.05) by rough rice storage duration, temperature, MC, and their respective interactions.