Milled rice quality evaluation during storage under different temperature conditions.

Milled rice quality evaluation during storage under different temperature conditions.

Most of Brazilian consumers prefer to eat soft and fluffy cooked rice, especially when it is stored under refrigeration and re-heated. After harvest, some rice varieties, mainly from lowland system, need some weeks or months to reach the desirable cooking grain quality and normally the chemical and sensory analyses take place right after harvest. In order to check the home storage conditions effect on rice quality traits, five lowland varieties were cultivated in the same field at Embrapa Rice and Beans experimental station and harvested at the recommended point. The rice paddy was dehulled and milled and the milling degree was kept uniform.

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Bibliographic Details
Main Authors: BASSINELLO, P. Z., NUNES, R. C., KOAKUZU, S. N., ARAUJO, E., FERREIRA, R. A., CARDOSO, W., BASTOS, R., CARDOSO, M. S., MORAIS, O. P.
Other Authors: PRISCILA ZACZUK BASSINELLO, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; SELMA NAKAMOTO KOAKUZU, CNPAF; EDMAR JOSE DE ARAUJO, CNPAF; RENILDA APARECIDA FERREIRA, CNPAF; WANDERLEY CARDOSO DE MOURA, CNPAF; REGINALDO APARECIDO DE BASTOS, CNPAF; MARIA SUELY CARDOSO DE SOUZA, CNPAF; ORLANDO PEIXOTO DE MORAIS, CNPAF.
Format: Parte de livro biblioteca
Language:English
eng
Published: 2011-01-26
Subjects:Arroz, Oryza sativa, Armazenamento, Temperatura.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/874552
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/874552

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