Portal de Periódicos da CAPES

Effects of in-bin aeration storage on physicochemical properties and quality of glutinous rice cultivar RD 6

2011; Southern Cross Publishing; Volume: 5; Issue: 6 Linguagem: Inglês

1835-2693

Lamul Wiset, P. Laoprasert, Chaleeda Borompichaichartkul, Nattapol Poomsa-ad, Vanna Tulyathan,

Food Quality and Safety Studies

The aim of this research is to study the effects of storage conditions on the properties and quality of glutinous rice cultivar RD 6. The storage conditions were cold aeration and stored at 15 and 20 oC, ambient aeration and stored at ambient temperature compared to paddy stored in gunny bags. Paddy was taken before storage and after 2, 4 and 6 months of storage to be determined for the disulfide linkage, thermal and textural properties including sensory evaluation. The results showed that the changes of disulfide linkages in protein were slightly increased with storage periods. Thermal properties were measured by differential scanning calorimetry and found that the enthalpy of gelatinization was the highest in gunny bags storage after 6 months. The textural properties showed that hardness, cohesiveness and chewiness was increased, while adhesiveness was decreased after storage. Furthermore, the paddy stored at ambient temperature and the paddy stored in the gunny bags had the greatest change in textural properties. Sensory evaluation of cooked rice by trained panelists showed that the paddy stored at ambient temperature and in gunny bags had a yellowing color and abnormal aroma. Base on overall acceptance score, panelists preferred the paddy stored at 15°C and 20°C than that stored in gunny bags.