Effects of Long‐Grain Rough Rice Storage History on End‐Use Quality

Abstract

ABSTRACT Rough rice (cv. Cypress) from the 1995 season was harvested, dried, and stored in laboratory‐scale studies. Treatments included pre‐drying conditions, drying conditions, storage temperatures, and storage durations. Temporary wet storage prior to drying affected cooking properties (p<0.005) and peak viscosity (p<0.005). Drying treatments affected head rice yield (p<0.05), cooking properties (p<0.001), and peak viscosity (p<0.05). Storage temperature was related (p<0.05) to cooking properties and peak viscosity via a second‐order relationship. Head rice yield and cooking properties were also affected (p<0.05) by storage duration.