Comparative Study of Effects of Drying Methods and Storage Conditions on Aroma and Quality Attributes of Thai Jasmine Rice |
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| Authors: | C Borompichaichartkul L Wiset V Tulayatun S Tuntratean T Thetsupamorn R Impaprasert I Waedalor |
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| Affiliation: |
a Department of Food Technology, Faculty of Science, Chulalongkorn University, Patumwan, Bangkok, Thailand
b Faculty of Engineering, Mahasarakham University, Khamriang, Kantarawichai, Mahasarakham, Thailand
c Department of Food Science, Faculty of Science, Burapha University, Bangsan, Chonburi, Thailand |
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| Abstract: | This article describes the effects of various drying treatments and storage conditions on the main quality attributes of Thai jasmine rice; i.e., aroma, milling, pasting, and cooking properties. The experimental results show that drying treatments using various high temperatures (115-150°C) combined with 30 min tempering time between the pass or ambient air drying affect the composition of volatile compounds as well as the commercially accepted quality characteristics of Thai fragrant rice. High-temperature drying followed by ambient air drying can retain most of the quality attributes of Thai jasmine rice than multi-pass high-temperature drying with a tempering period between passes. |
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| Keywords: | Ambient air drying Fragrant rice High temperature drying Intermittent drying Rice quality |
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