Changes in the Milling Quality and Color of Rice during Accelerated Aging of Freshly Harvested Rough Rice at Various Temperature and Time

Abstract

Rice milled quality can be improved through the aging process. The purpose of this study was to evaluate the effect of temperature and time on accelerated aging of freshly harvested rice to the milling quality and color of the rice. Accelerated aging was done at room temperature, 40, 50, and 60 ° C, and the aging time was 4, 8, 12, 16 and 20 days. The decrease of rough rice weight and moisture content during accelerated aging, DOM, TRY, HRY and color of rice were analyzed. The results showed that the temperature and time of accelerated aging affect the quality of milled and color of the rice. The optimum condition for improving the milling quality and the color of rice was obtained from accelerated aging at 40 °C for 16 days.