The effect of accelerated aging of rough rice with high-temperature storage on color and quality of milled rice

Abstract

Abstract The quality of milled rice can be improved through the aging process. Conventional aging takes a long time, so it needs to be accelerated. The purpose of this study was to evaluate the effect of temperature and duration of accelerated aging of rough rice on the color and quality of milled rice. Accelerated aging was carried out at room temperature, 40, 50, and 60 °C, and duration 4, 8, 12, 16 and 20 days. Weight loss and moisture content of rough rice during accelerated aging were recorded, while color, degree of milling, total rice yield, and head rice yield of milled rice were analyzed. The results showed that the temperature and time of accelerated aging had an effect on the color and quality of the milled rice. The optimal conditions for improving the color and quality of the milled rice were obtained from the accelerated aging at 40 °C for 12 days.