Packaging techniques to prolong the shelf life of brown rice and partially milled rice at ambient storage

S. Wahid, A. Rosniyana, M.A. Hashifah and S.A. Shariffah Norin

Abstract

Paddy Q 34 was milled using the MARDI pilot rice mill with a capacity of 2 t/h to produce brown rice and partially milled rice (2–3% milling degree). Rice samples were packed by the packaging techniques of vacuum, oxygen absorbent, carbon dioxide gas, polyethylene plastic (PE) as control and stored at ambient temperature for 6 months. Brown rice and partially milled rice can be stored for 6 months and 4 months respectively without insect infestation. Insect infested brown rice sample was found in PE packaging (control) at 3 months of storage. All the packaging techniques used were lower in moisture content, higher in bulk density, lower and stable in damaged grain and cracked grain respectively and not significantly different in texture and flavour of cooked rice compared to the PE packaging. Generally, the levels of free fatty acids in control packaging (PE) were much lower compared to the other techniques. The packaging techniques used had not much beneficial effect on the quality maintenance for partially milled rice during storage.

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