Technology of Delayed Drying for Improving Rice Quality of Rice Variety, Pathumthani 1

Abstract

Pathumthani 1 (PTT 1) is the one of aromatic and high yield rice varieties with pest resistance. Cooking quality is mostly similar to KDML 105 variety, but poor milling quality caused lower price. The problems of PTT 1 are poor milling quality and high yellow grains during storage. It is likely caused by harvest season that the big amount of rice could not be dried in time. Then delayed drying was the common practices that may result in no enzymatic browning (stack-burning), microbial growth and mycotoxin production. Therefore, the study on the optimized duration of delayed drying at 0,2,4,6 and 8 days was conducted to maintain the milling quality such as percentage of head rice; bran and yellow grain reduction. The result was found that the delayed drying in Suphanburi 90 could delay until 6 days before drying and stored for 7 months to maintain rice quality. In the case of Pathumthani 1, it should not delay drying beyond 6 days and could store for 6 months. Milling quality in both varieties were increased after begin storaged but did not affect by delayed drying.