Influence of milling intensity and storage temperature on the quality of Catahoula rice (Oryza sativa L.)
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- 作者：Usman Ahmada ; Luis Alfarob ; Millicent Yeboah-Awudzic ; Emmanuel Kyerehc ; Bennett Dzanduc ; Franklin Bonillac ; Alexander Chouljenkoc ; Subramaniam Sathivelb ; c ; ssathivel@agcenter.lsu.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Rice ; Quality parameters ; Storage temperature ; Cooking ; Milling
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：386-392
- 全文大小：1200 K
文摘
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Rice storage at 30 °C produces better quality rice than at 45 and 60 °C.
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Medium intensity milled rice has greater moisture losses at higher storage temperatures.
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Higher milling intensity results in greater water absorption in cooked rice kernels.
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Cooked rice kernels with higher milling intensity are softer and undergo quicker gelatinization.