AbstractSeven varieties of rice belonging to dwarfindica, tallindicaandjaponicaclasses were stored as paddy as well as milled rice at 1‐3°C, room temperature (RT) and 37‐40°C in the dark and also at RT in the light for 3.5 years. Various physicochemical properties were measured in the samples at intervals. The aging process in rice appeared to be characterised by: (a) an increase in volume expansion and a steady decrease in solids loss upon cooking, (b) an initial increase followed by a steady decrease in the power of hydration (water uptake at 96 and 80°C, equilibrium moisture content), (c) probably a slow decrease in the solubility of the amylose and a slow increase in the gelatinisation temperature, (d) an initial increase followed by a steady decrease in paste viscosity and setback, and (e) a sharply decreasing viscograph breakdown. The process was retarded effectively by storage in the cold. Conversely, it was greatly hastened by storage at high temperature and to some extent by exposure to light. In addition, the process occurred much faster and/or to a greater extent in high‐amylose (total as well as insoluble) rather than in low‐amylose varieties, and to some extent in milled rice rather tha
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