EFFECT OF SOME STORAGE CONDITIONS ON SOME COOKING AND EATING RICE QUALITY CHARACTERISTICS | ||||
| Misr Journal of Agricultural Engineering | ||||
| Article 24, Volume 34, Issue 2, April 2017, Page 993-1008 PDF (466.7 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/mjae.2017.96822 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. Yehia; A. R. Khatab | ||||
| Rice Technology & Training Centre, Field Crops Res. Instit., A.R.C., Alex. Egypt. | ||||
| Abstract | ||||
| Egyptian paddy rice Sakha 102 and Giza 179 as a short variety and Egyptian Yasmine local aromatic as a long variety were used to discuss investigate the effect of different initial moisture content (12, 14, 16 and 18%) after storage period (12 months) on cooking and eating characteristics of rice grain. Significant differences between the three rice varieties were observed for all studied characters except cooking time character. Also the effect of different storage period (3,6,9,12 months) at constant initial moisture content in same storage conditions and well ventilated were-house for on cooking and eating characters for three Egyptian variety were also investigated. No significant differences in most studied characters mean values were estimated up to 6 months storage period on virtually all measured characters. | ||||
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