|
Rice and rice flour were stored at 13℃, room temperature(17-28℃) and 38℃ for six months and the changes in physicochemical and organoleptic qualities were investigated to determine the preservability. Fat acidity increased rapidly up to 60 days at room temperature and 45 days at 38℃ and thereafter it increased slowly. At 13℃, it increased constantly and slowly throughout the storage. In the changes of Hunter´s color for the rice and rice flour, L-value was decreased, but △E-Value was increased. In amylograph properties, initial pasting temperature, maximum viscosity and breakdown were all increased. Quality of stored rice was a little superior to rice flour, but there were not significantly different among them.
|