Postharvest of paddy and milled rice affected physicochemical properties using different storage conditions

This study investigated the physicochemical properties of two cultivars of paddy and milled rice (Kalasin11 and KhawDokMali105). They were stored for ten months at three different conditions: cold room (20±5°C); room temperature (30±5°C); and warehouse (40±5°C). The results showed that amylose and protein content of both samples did not change significantly over the storage time. The gel consistency, the elongation ratio and the RVA pasting properties depended on storage time and temperature. Kalasin11 was found to have less gel consistency than KhawDokMali105, but its grain elongation ratio was higher under the same storage conditions. This result was found no significantly difference for both paddy and milled rice under the same condition. The breakdown (BD) value decreased with the increasing of storage time whereas the setback (SB) value increased. The setback value of Kalasin11 was significantly higher than KhawDokMali105. Storage conditions were found more affect on RVA pasting properties of paddy rice than milled rice. It can be concluded that warehouse storage condition affected on physicochemical properties for both paddy and milled rice comparing with the other conditions.