Effects of aging on the properties of high/special quality paddy varieties

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

Abstract

The physico-chemical properties and cooking qualities of six varieties of high/special quality paddy were evaluated. The paddy was aged by storing at ambient temperature for 6 months. Statistical analysis was done to compare fresh paddy with aged paddy. There was significant difference in the cooking properties of aged paddy compared to that of unaged paddy for most varieties. Aging caused the grain to elongate, and the elongation ratio was greater than 2. Aged rice had a lower solid loss as compared to fresh rice. In most cases, aging resulted in a significant changes of the physico-chemical properties where fresh rice had softer gel than aged rice.

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