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Effects of Postharvest Parameters on Functional Changes During Rough Rice Storage
Author(s) -
Pearce M. D.,
Marks B. P.,
Meullenet J.F.
Publication year - 2001
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.2001.78.3.354
Subject(s) - postharvest , chemistry , warehouse , moisture , food science , cold storage , horticulture , biology , organic chemistry , marketing , business
The expansion of value‐added uses for rice has created a demand for quantitative models of functional changes during postharvest handling. Consequently, this study evaluated the effects of postharvest parameters on the functional properties of long‐grain (cvs. Cypress and Kaybonnet) and medium‐grain (cv. Bengal) rice. The experimental treatments included rough rice drying conditions (low vs. high temperature drying), storage moisture content (10, 12, and 14%), storage temperature (4, 21, and 38°C), and storage duration (up to 36 weeks). Milling, cooking, and amylograph pasting properties were analyzed. Polynomial models (up to third‐order) were developed to describe the effects of postharvest factors on the functional properties. Drying treatments, storage moisture content, and storage duration affected ( P < 0.05) all of the functional properties. Storage temperature influenced ( P < 0.01) cooking and pasting properties, but not milling properties. Overall, there were significant interactions among the postharvest parameters. Additionally, these factors were related to the functional properties by higher‐order relationships.