Quality Characteristics and Storage Properties of Rinse-Free Rice (Part 1)

Quality Characteristics and Storage Properties of Conventional Milled Rice and Rinse-Free Rice Processed by Different Methods

Abstract

We investigated the quality characteristics and storage properties of two kinds of rinse-free rice processed by two different methods and those of conventional milled rice. Rinse-free rice was found to be statistically different from conventional milled rice in various quality assessments. The eating quality of cooked rinse-free rice without rinsing was the same as that of cooked conventional milled rice with rinsing. Free fat acidity of each rice sample increased during the 4-month storage period. However, the magnitude of increase in free fat acidity levels of rinse-free rice was only half that of conventional milled rice. The results indicate that storage properties of rinse-free rice are better than those of conventional milled rice. Sensory tests performed after 4 months of storage at 25°C showed that the eating quality of rinse-free rice with rinsing was better than that of rinse-free rice without rinsing.