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Storage of basmati rice under carbon dioxide-rich atmosphere.

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Relation http://ir.cftri.com/7587/
 
Title Storage of basmati rice under carbon dioxide-rich atmosphere.
 
Creator Rajendran, S.
Bhashyam, M. K.
Muralidharan, N.
 
Subject 01 Rice
06 Preservation and Storage
 
Description Effects of storage under elevated CO2 on the quality of basmati rice were investigated. 30 and 34 tonnes, respectively of brown and milled basmati rice, were stored in a high CO2 atmosphere for 4 months in an exporter's mill premises in Haryana, India. Treatment resulted in 100% mortality of all stages of Tribolium castaneum (the rust-red flour beetle) kept as a test insect in the stacks. Both brown and milled rice stored in a CO2 rich atmsophere retained the characteristic aroma and grain elongation upon cooking. Free fatty acid development was lower than in control samples (9.8 and 12.7% vs. 25.4 and 29.9% in brown and milled rice, respectively). There was a reduction in moisture content ( down 2 to 2.5% points) and increase in grain hardness (up 1.1 to 2 kg points) as well as milling breakage (up 2 to 2.5% points). Results indicate the potential of CO2 atmosphere for long-term storage of basmati rice.
 
Date 2002
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/7587/1/J.%20Food%20Sci%20Technol%202002%2039%286%29%20639.pdf
Rajendran, S. and Bhashyam, M. K. and Muralidharan, N. (2002) Storage of basmati rice under carbon dioxide-rich atmosphere. Journal of Food Science and Technology, 39 (6). pp. 639-643.