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The Quality of Milled Rice with Reference to Whiteness and Packing Conditions during Storage  

Yoon, Doo-Hyun (Korea Food Research Institute)
Kim, Oui-Woung (Korea Food Research Institute)
Kim, Hoon (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.14, no.1, 2007 , pp. 18-23 More about this Journal
Abstract
This study investigated the effectsof whiteness and packing conditions on the quality characteristics of milled rice during storage at $25^{\circ}C$. Three kinds of packing materials (kraft paper sealed polyethylene and perforated polyethylene) were used to pack milled rice of different whiteness grades (36, 38, 40 and 42). The moisture content and weight of milled rice packed in kraft paper dropped very rapidly compared to values from milled rice packed in polyethylene because of high gas exchange through the paper. On the other hand, the increase in fat acidity of milled rice packed in kraft paper was less than that of milled rice packed in polyethylene because the moisture content of paper-packed rice fell rapidly. The overall quality of cooked rice rose with whiteness, and dropped with extended storage. The overall eating quality of milled rice paced in perforated polyethylene was bestwhen rice was prepared for the table after 8 weeks of storage.
Keywords
whiteness; packing milled rice; degree of milling; storage;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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