Determination of Shelf Life of Milled Rice (Part 2)

Changes in Eating Quality of Milled Rice during Storage

Abstract

Sensory tests were conducted on samples stored at different temperatures for determining shelf life (best before date) of milled rice. The results of sensory tests were considered to be the most appropriate indicator for determining the best before date because quality changes could be detected more sensitively by sensory tests than by physicochemical measurements. The results of sensory tests indicated that the best before dates of milled rice (conventional milled rice and rinse-free rice) stored at 25°C, 20°C, 15°C and 5°C were two months, three months, five months and seven months, respectively.