Changes in culinary, viscoamylographic and sensory characteristics during rice storage at different temperatures

The culinary, viscoamylographic and sensory characteristics of irrigated rice were periodically evaluated during 180 days of storage at different temperatures (0.5, 20 and 35 °C) to determine the effect of temperature and storage period on its ageing process before rice milling. In longer periods and at higher storage temperatures a progressive increase was observed in the parameters evaluated by the cooking test and in the cooked grains dimensions and more prominent changes were observed in the viscoamylographic parameters evaluated by Rapid Viscoanalysis. The sensory analysis demonstrated greater acceptance in the texture parameter after 60 days and in the aroma, taste and mouthfeel parameters after 180 days of storage at 35 °C; meanwhile, the preference for rice with more characteristics of the ageing process was proven by the choice of 72.5 and 87.5% of the tasters after 60 and 180 days, respectively, of storage at 35 °C.

► Period and temperature of storage influenced the culinary characteristics. ► Higher temperatures resulted more changes in the viscoamylographic parameters. ► Greater intensity of the rice ageing process during the storage at 35 °C. ► 60 days of storage at 35 °C promoted a higher consumer's acceptance and preference.