A study on the effect of storage conditions upon rice quality (Part 1)

Change in quality of milled rice during storage

Abstract

In the present study, the authors investigated the relation between storage conditions and the quality of milled rice, paddy and brown rice. Three packaging materials and four storage conditions (temperature and humidity) were evaluated. An NIR taste value analyzer and chemical analysis methods were used to determine changes in moisture, stickiness, taste value, and lipid content of milled rice over the course of 1 year. The results indicate that stickiness, lipid content and taste value of milled rice deteriorate during storage. Moisture content only changed when rice was stored at ambient temperature in an unsealed paper bag. In storage, paddy and brown rice showed similar tendencies for change in rice quality. Also, milled rice showed was less change in quality at low temperature than at ambient temperature and less change when stored in a plastic package than when stored in an unsealed paper bag.