Abstract
The age of rice after harvest strongly affects its eating quality. Consumers in south Asia dislike new rice but those in northeast Asia dislike old rice. The water uptake and loss of solids during cooking, viscogram breakdown and rice stickiness progressively decrease during ageing of rice, while volume expansion, viscogram setback and cooked-rice hardness and fluffiness increase. In other words, the grain substance becomes progressively organised and reinforced as rice ages. Cold storage retards ageing and heating promotes it. Ageing is unique in rice: no other grain shows such behaviour. Many theories have been proposed to explain rice ageing – including disulphide or carbonyl or fatty acid reinforcement of starch or protein bodies or cell walls – but none has been clinched yet. Rice ageing remains the last frontier of rice research.
Published Version
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