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Effects of rough rice storage history on the end-use quality of rice.

Daniels, M. J.; Marks, B. P.; Siebenmorgen, T. J.; McNew, R. W.;

Research Series - Arkansas Agricultural Experiment Station Year: 1998 Issue: No. 460 Pages: 180-188 Ref: 16 ref.

1998

บทคัดย่อ

Effects of rough rice storage history on the end-use quality of rice.

The effects of drying treatment and storage conditions on the milling, cooking and amylographic properties of rice cv. Cypress, Kaybonnet and Bengal, harvested in either 1995 or 1996 at Keiser, Arkansas, were investigated. Postharvest variables included two pre-drying treatments (immediate and delayed drying) and two drying treatments (high (54.3 or 60 deg C) and low (33 or 43.3 deg C) temperature). Storage conditions included three moisture contents (10, 12 or 14%) and three temperatures (4, 21 or 38 deg C). Sub-samples were removed periodically from each storage lot and tested for head rice yield (HRY), water absorption (WAB), volume expansion (VEX) and amylography. For all treatments, HRY, WAB, VEX and peak viscosity increased during storage. For all storage temperatures, the low-temperature dried rice had significantly greater HRY, cooking properties and peak viscosities than did the high-temperature dried rice. Also, temporary (86 h) wet holding prior to drying significantly reduced cooking

 properties for the low-temperature dried rice. Storage temperature significantly affected all functional properties except HRY, and storage moisture content significantly affected HRY, VEX and peak viscosity. The relationships between postharvest parameters and functionality were not simple linear relationships; for example, the interaction of storage duration squared and drying condition significantly affected HRY, peak viscosity and final viscosity.