Storability and sensory qualities for rice with low amylose content

Changes of physiological properties and sensory qualities for stored rice are critical to acceptance of consumers. In this research, effects of storage temperatures on the storability and sensory qualities for Yumepirika (a low amylose content rice variety) were invesgated. Storability of rough rice was superior to that of brown rice in terms of changes in free fat acidity. In low temperature storage, there were 2.9 and 15.8 mg increase in the free fat acidity for rough rice and brown rice, which indicated that brown rice was necessary to be stored in even lower temperature. Sensory test showed that brown rice in the room temperature storage had the lowest overall flovar value and stickiness value. With storage in the super-low temperature and low temperature for two years, rice vitality and sensory qualities were maintained at similar values compared to the reference sample.