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United States Department of Agriculture

Agricultural Research Service

Title: Post-Milling Storage Time, Temperature, and Packaging Effects on Aromatic Rice Grain Quality Characteristics

Authors
item Rister, M - TEXAS A&M UNIV
item Holcomb, R - TEXAS A&M UNIV
item Webb, Bill
item Miller, R - TEXAS A&M UNIV
item Goodwin, H - TEXAS A&M UNIV
item McClung, Anna
item McClung, Anna
item Stansel, J - TEXAS A&M UNIV
item Delgado, J - TEXAS A&M UNIV
item Sturdivant, A - TEXAS A&M UNIV

Submitted to: Rice Technical Working Group Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: December 1, 1997
Publication Date: N/A

Technical Abstract: Milled samples of Jasmine 85 were subjected to all possible combinations of 5 post-milling rice storage temperatures, 4 time periods, and 2 packaging methods, then analyzed by a descriptive attribute panel and for analytical traits. The expert panels and lab similarly analyzed samples of imported Thai aromatic rice for attribute comparisons. Package type had an insignificant impact on virtually all characteristics measured by the panels and the lab. Results suggest that most texture attributes of cooked rice differed only slightly from Thai samples as a result of post-milling storage time and temperature. In many cases, only one or two of the post-mi rice storage treatments resulted in Jasmine 85 having texture attribute levels different from those of the Thai rice. Most aroma and flavor components of rice decreased significantly when stored for more than one month. Results suggest that each aroma and flavor attribute of rice, regardless of its positive or negative impact on consumer preference, typically follows a degradation curve over time. It also seems that storage temperature had only small effects on this degradation. Variations in physical, chemical and cooking characteristics of rice samples were associated with differing post-milling storage time and temperature regimes. Whiteness of Jasmine 85 rice was similar to that of the Thai rice only when stored frozen for one month. Results were varied for most of the chemical and cooking characteristics measured.

Last Modified: 12/20/2014
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