Ageing of stored rice: Changes in chemical and physical attributes

Research output: Contribution to journalArticle

258 Citations (Scopus)

Abstract

Rice ageing is a complicated process, which involves changes in physical and chemical properties of the rice grain. Starch, protein and lipids are the main rice grain components which affect cooking and eating quality. While the overall starch, protein and lipid contents in the rice grain remain essentially unchanged during storage, structural changes do occur. These changes affect the pasting and gel properties, flavour and texture of cooked rice. This paper reviews research on the physical and chemical properties of the rice grain and how these change during storage. The effects of these changes on rice functionality are discussed.
Original languageEnglish
Pages (from-to)65-78
Number of pages14
JournalJournal of Cereal Science
Volume35
Issue number1
DOIs
Publication statusPublished - 2002

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