2008 Volume 70 Issue 5 Pages 55-62
An experiment on milled rice storage was conducted to investigate storage properties for determining shelf life (best before date), Conventional milled rice and rinse-free rice samples were stored in incubators controlled at -20°C, -5°C, 5°C, 15°C or 25°C for one year. The storage experiment was repeated at temperatures of -20°C, 5°C, 15°C, 20°C or 25°C for six months. It was found that the higher the storage temperature was, the greater the deterioration in free fat acidity was. However, there was very little deterioration after one year of storage in various physicochemical properties of rice stored at 15°C or lower temperatures. The quality of rice at the beginning of storage had great effects on storage properties such as stickiness, hardness and appearance of cooked rice. Rice that is of good quality at the beginning of storage had good storage properties.
