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Effects of Long‐Grain Rough Rice Storage History on End‐Use Quality
Author(s) -
DANIELS M. J.,
MARKS B. P.,
SIEBENMORGEN T. J.,
MCNEW R.W.,
MEULLENET J. F.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb17910.x
Subject(s) - cypress , chemistry , viscosity , yield (engineering) , food science , moisture , flavor , warehouse , horticulture , zoology , mathematics , materials science , botany , biology , composite material , geography , organic chemistry , archaeology
Rough rice (cv. Cypress) from the 1995 season was harvested, dried, and stored in laboratory‐scale studies. Treatments included pre‐drying conditions, drying conditions, storage temperatures, and storage durations. Temporary wet storage prior to drying affected cooking properties (p<0.005) and peak viscosity (p<0.005). Drying treatments affected head rice yield (p<0.05), cooking properties (p<0.001), and peak viscosity (p<0.05). Storage temperature was related (p<0.05) to cooking properties and peak viscosity via a second‐order relationship. Head rice yield and cooking properties were also affected (p<0.05) by storage duration.