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Effect of Storage Environments and Packaging on Physical and Cooking Attributes of Course and Aromatic Rice Varieties Grown in Pakistan

Effect of Storage Environments and Packaging on Physical and Cooking Attributes of Course and Aromatic Rice Varieties Grown in Pakistan

Nazeer Ahmed Lashari1*, Saghir Ahmed Sheikh2, Aijaz Hussain Soomro2 and ShamsuddinTunio3

1Nutrition Section, Ministry of Planning Development and Special Initiatives, PPMI Complex Street No 1 Sector H-8/1 Islamabad, Pakistan; 2Institute of Food Sciences and Technology, Faculty of Crop Production, Sindh Agriculture University, Tandojam; 3Faculty of Crop Production, Sindh Agriculture University, Tandojam, Sindh, Pakistan.

 
*Correspondence | Nazeer Ahmed Lashari, Nutrition Section, Ministry of Planning Development and Special Initiatives, PPMI Complex Street No 1 Sector H-8/1 Islamabad, Pakistan; Email: nazeer.na@gmail.com

 

ABSTRACT

Among all the cereals after wheat, rice is highly eaten on the globe. Research revealed that the physico-chemical and cooking traits of the rice change during the storage . The study aimed to determine the physical attributes and baking quality of two coarse (IR-6 and DR-82) and two aromatic (Basmati-385 and Lateefy) rice varieties grown in Pakistan along with their packaging effects and storage circumstances. Study was carried out at Sindh Agriculture University Tando Jam at IFST, Pakistan. White rice was produced by dehulling the paddy through stake Sheller, the samples were dried at 25±2 °C for 24 hours and kept in cotton, gunny & nylon bags and stored for the period of one year at 20 ± 1°C in cold storage room. The current findings indicates that the maximum moisture content was 20% of (DR-82) in nylon packing at 6 months of storing time; whereas, lowest moisture was observed in BS-385 (10.76%) at fresh level. 1000 grain weight (g) was between 14.90g to 25.00g for aromatic variety Lateefy at fresh level while, in DR-82 25.00g for cotton, gunny and nylon packages after 3 months. The gel consistency (mm) was medium and soft with the gel distance values of 92.00 in BS-385 when packed in cotton bag for 9 months however, it was 48.00 after 3 months when packed in nylon bag. The statistical analysis showed that there was substantial variance between the varieties. Culinary superiority parameter such as WAR was ranged between 2.3 (DR-82 and IR-6). Volume expansion ratio was 0.8 in DR-82 and 5.70 in IR-6 in cotton bag. Present study concludes that the moisture (%) was highly increased in coarse varieties, 1000-grain weight was higher in DR-82 at 3 months storage in all packaging. Water absorption and volume expansion ratio showed significant differences between aromatic and coarse varieties. Physical and cooking quality attributes were largely influenced by the storage conditions. It is summarized that the storage environments & packaging material significantly influences the physical, chemical & cooking properties of the white rice during the storing period. Findings can be helpful to the exporter, farmers and households in the selection of packaging material and storage environments for white rice storage.

 

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Sarhad Journal of Agriculture

March

Vol. 38, Iss. 1, Pages 01-387

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