Effects of materials used for storage on physical and chemical properties of rice
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Abstract
The study was conducted on the effects of storage materials, plastic and mesh bag for storing Thai paddy and husked rice grain: glutinous rice (RD6 and Lao Taek) and non glutinous rice (Jasmine 105) for 3 months, on the physical and chemical properties of paddy rice and husked rice. Weight of paddy rice and husked rice stored in plastic bag can be maintained better than the case of mesh bag. For quality of color, Jasmine 105, glutinous rice varieties RD6 and Lao Taek stored in mesh bag had lightness (L*) value greater than plastic bag. In yellow color (b*), rice stored in plastic bag had higher b* value. Different storage materials were found to affect chemical properties of rice in terms of moisture content which is also unstable as it is a function of atmosphere. Rice stored in plastic bag had lower moisture content than that stored in mesh bag but not statistically significant across the three varieties of rice. On water uptake, both plastic and mesh bags were found not statistically significant in this capacity to affect all three rice varieties. Similarly the cooking quality of rice in terms of weight was not affected at significantly different level by the choice of storage material.
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