Cooking quality of rice obtained from paddy stored in bamboo storage structures.

摘要

Three different types of cylindrical bamboo reinforced storage structures of the same dimensions, namely, (i) mud plastered from both sides and lime coated from outside (MPLC), (ii) mud plastered from outside and polyethylene lining inside (MPPL) and (iii) cement mortar plastered from both sides (CP), were evaluated for the storage of paddy for 180 days. The cooking quality of rice from the stored paddy was also evaluated. The grain temperature varied according to surrounding conditions but temperature difference at the top, middle and bottom section of the structure was not appreciable. After storage for 180 days, the moisture content of paddy varied from 12.6% to 10.9%, 12.6% to 11.2% and 12.6% to 11.4% in MPLC, MPPL and CP storage structures, respectively. Due to storage, cooking water uptake increased from 263.1% to 275.1% and leaching loss decreased from 4.9% to 4.5%. Cooking time of rice from the stored paddy decreased slightly whereas the swelling index increased from 2.6 to 2.8 irrespective of storage structure. Also, amylose content of rice increased with storage period..