Effect of Storage Conditions on Qualities of Red Jasmine Rice (Oryza sativa L)

Abstract

The objective of this study was to determine the effect of storage condition on qualities, nutrition values and nutraceutical compounds of pigmented mild rice. Red Jasmine rice (Oryza sativa L.) was selected in Sukhothai and Phitchit province of Thailand. Samples were then stored at room temperature (30 degree Celsius) for 6 months in hemp sack. The results showed that, as storage times increased the gamma-oryzanol, peroxide value and thiobarbituric acid value (TBA) significantly increased. In contrast, as storage time increased the nutraceutical compounds as measured by DPPH, ABTS assays and Vitamin E decreased. However, the moisture content not exceeding to Standard Thailand Rice and slightly changed of color value during storage.