Stickiness Of Rice Research Articles

Regulation of eating quality, sensory aroma and 2-acetyl-1-pyrroline biosynthesis in fragrant rice through foliage application of aromatic compounds

The experiment was conducted at the research area of Sher-e-Bangla Agricultural University from 15 June 2022, to 25 November 2022 (Aman season) to evaluate the impact of aromatic compound application on fragrant rice. The experiment included two factors: factor 1 comprised four rice varieties (BRRI dhan34, BRRI dhan70, BRRI dhan80, and Tulshimala), and factor 2 comprised application of four aromatic compounds (L-proline, α-ketoglutaric acid, γ-aminobutyric acid, and sodium selenite). A randomized complete block design was employed with three replications. Results revealed significant effects of aromatic compound applications and/or rice varieties on grain eating qualities, sensory aroma and 2-acetyl-1-pyrroline, which were superior in Tulshimala and BRRI dhan34. α-Ketoglutaric acid and sodium selenite application improved water uptake ratio, amylose and amylopectin content, alkali spreading value, gel consistency, protein content, sensory aroma score, and kernel stickiness and tenderness of fragrant rice. Moreover, α-ketoglutaric acid application led to enhanced 2-acetyl-1-pyrroline content in Tulshimala and BRRI dhan34. Several eating quality and fragrance parameters were found either positively or negatively correlated. Apparent amylose content exhibited a negative correlation with stickiness of kernel. Sensory aroma and grain 2-AP content were also positively correlated.

The Effect of Sodium Tripolyphosphate and Guar Gum on Physical Characteristics of Analog Rice from Gaplek Flour

Gaplek flour is a processed product of cassava preservation abundant during the harvest season in Lampung Province. The high carbohydrate content in cassava facilitates the processing of gaplek flour into carbohydraterich food source, such as analog rice. Therefore, this study aimed to investigate the effect of adding STPP and guar gum on the formulation of analog rice made from 70% gaplek flour and 30% corn flour. Analog rice was produced using the extrusion method with a twin-screw extruder. The results showed that the addition of STPP did not affect water absorption characteristics. The solubility of rice in deep water also decreased with increasing amounts of STPP and guar gum. Meanwhile, guar gum significantly increased water absorption and reduced the solubility of rice in water. The degree of gelatinization decreased with the addition of both materials. The addition of 0.3-0.5% STPP and 0.5-2% guar gum had no significant effect on hardness, stickiness, elasticity, and cohesiveness of analog rice prepared using a cooker.

Experimental Warming Increased Cooked Rice Stickiness and Rice Thermal Stability in Three Major Chinese Rice Cropping Systems.

Climate warming is a critical environmental issue affecting rice production. However, its effects on cooked rice texture and rice thermal properties remain unstudied in China. To address this gap, we conducted a two-year multi-site field warming experiment using free-air temperature increase facilities across three major Chinese rice cropping systems. Interestingly, warming had a minimal impact on the hardness of cooked rice, while it significantly increased stickiness by an average of 16.3% under warming conditions. Moreover, compared to control treatments, rice flour exhibited a significant increase in gelatinization enthalpy, onset, peak, and conclusion temperatures under warming conditions, with average increments of 8.7%, 1.00 °C, 1.05 °C, and 1.17 °C, respectively. In addition, warming significantly declined the amylose content, remarkedly elevated the protein content and relative crystallinity, and altered the weight distribution of the debranched starch. Correlation analysis revealed significant relationships between cooked rice stickiness, rice flour thermal properties, amylose content, protein content, and partial starch structures. Therefore, warming-induced alterations in rice composition and starch structure collectively enhanced cooked rice stickiness and rice thermal stability.

The quality analysis of “JOSS” (Jatisarono Organik Sehat Sejahtera) organic rice

Consumption of organic rice continues to increase accompanied by the increasing number of organic rice products in the market. This results in increasingly tight competition for organic rice product. One of the efforts for a new product to be accepted by consumers is by paying attention to its quality. In addition, it is also necessary to know the level of consumer acceptance on the product. The main subject of this research is JOSS Organic Rice, a local product from Yogyakarta Special Region that is currently in the phase of introduction to the market. The purpose of this study is to conduct an analysis of the quality profile of JOSS Organic Rice and its level of consumer acceptance. The rice samples used in this study are white organic aromatic rice from JOSS Organic Rice (Menor), Brand X (Mentik Susu), and Brand Y (Pandan Wangi). The samples have the same limitations in terms of location, price, and production period. The physical quality testing includes attributes such as rice color, rice dimensions, and rice hardness. Meanwhile, the chemical quality testing includes moisture content, whiteness, and cooked rice shelf life. Rice dimensions are calculated using ImageJ, hardness is tested using a Universal Testing Machine, moisture content is measured using an moisture analyzer, rice color is assessed using a chromameter, rice stickiness is measured using a spektrofotometer. JOSS Organic Rice has the characteristic of having a dull white color, medium rice grain shape, but it tends to break easily. The texture of the cooked rice from JOSS Organic Rice is not too sticky nor too loose. Based on consumer acceptance tests, JOSS Organic Rice scored highest in rice stickiness, while the attribute related to rice appearance had the lowest consumer acceptance score. These results proved that the most disliked of JOSS Organic Rice’s appearance surprisingly resulted in the most preferred cooked rice by consumers.

The Starch Physicochemical Properties between Superior and Inferior Grains of Japonica Rice under Panicle Nitrogen Fertilizer Determine the Difference in Eating Quality.

Nitrogen fertilizer is essential for rice growth and development, and topdressing nitrogen fertilizer at panicle stage has a huge impact on rice grain quality. However, the effect of panicle nitrogen fertilizer (PNF) on starch physicochemical properties and fine structure remain unclear. In this study, four PNF levels (0, 60, 120, 180 kg N ha−1) were grown with the same basal and tiller fertilizer (150 kg N ha−1). The starch physicochemical properties, fine structure, texture properties and eating quality of two japonica rice were determined. We found that the content of total protein, crude fat and amylose between superior and inferior grains were significantly different. Compared with inferior grains, superior grains had low relative crystallinity, good pasting characteristics and outstanding eating quality. With the increase of nitrogen application rates, the starch volume mean diameter was lower; the average chain length of amylopectin was longer; and the relative crystallinity of starch was higher. The changes above in starch structure resulted in an increase in starch solubility, swelling power and gelatinization enthalpy, and led to a decrease in retrogradation enthalpy, retrogradation percentage and pasting viscosity, consequently contributing to the increase in hardness and stickiness of rice and the deterioration of taste value. These results indicated that topdressing PNF lengthened the amylopectin chain, decreased starch granule size, enhanced crystallization stability and increased gelatinization enthalpy, which were the direct reasons for the deterioration of cooking and eating quality.

Delayed Sowing Date Improves Rice Cooking and Taste Quality by Regulating the Quantity and Quality of Grains Located on Secondary Branches

Grains located on different positions of the panicle differed in grain weight and quality performance, however, the comprehensive effect of sowing dates on physiological and quantitative characteristics of grains located on different positions still remains unclear. In this study, a field experiment was conducted with two japonica rice cultivars, Nanjing 9108 and Ningjing 7, under 3 sowing dates (S1, 30th April; S2, 30th May; S3, 30th June). Delayed sowing treatments increased before-heading mean temperature (Tmean), day temperature (Tday), night temperature (Tnight) and mean solar radiation (Smean) for 0.94 °C, 0.99 °C, 1.23 °C, and 1.04 MJ, respectively, while decreased growth duration (GD) for 13.4 days, with 30 days delaying sowing date. Elevated before heading thermal resources and shortened GD contributed to enlarged panicle size via enhancing number of grains on secondary branches (SG) and led to higher ratio of SG per unit area (SG%). Meanwhile, delayed sowing decreased after heading Tmean, Tday, Tnight and Smean by 0.84 °C, 1.23 °C, 1.13 °C, and 2.12 MJ, respectively, with 30 days delaying sowing, and further enhanced rice stickiness (ST), peak viscosity (PKV) and breakdown (BD), but suppressed hardness (HD), amylose content (AC), cold pasting viscosity (CPV), hot pasting viscosity (HPV) and setback (SB) of SG, whilst grains on primary branches (PG) di no significant differences. Elevated taste and cooking quality of SG under delayed sowing was regulated by slower grain filling rate, which is largely regulated by AGPase and GBSS. Compared to PG, SG has better physiochemical, texture properties and RVA profiles due to its slower starch biosynthesis. The above results suggested that physiological (starch biosynthesis of SG) and quantitative parameters (amount of SG) of the rice population should be referred simultaneously to improve rice cooking and taste quality.

Understanding the Influences of Rice Starch Fine Structure and Protein Content on Cooked Rice Texture

AbstractAmylose content, fine structure, and protein content affect the hardness and stickiness of cooked rice. However, the mechanisms of those effects have not been fully understood especially the fine structure of amylose. Here, 22 rice varieties with large ranges of both starch chain‐length distributions and protein content are examined, and the starch structural results are parameterized using biosynthesis‐based models. The ratios of the activities of branching enzyme and starch synthase for amylose showed positive and negative correlations with rice hardness (coefficient 0.556 and 0.838) and stickiness (coefficient −0.498 and −0.639), respectively. Protein content is strongly positively correlated with hardness, with nitrogen application up to the panicle development stage (coefficient 0.640). New findings could be obtained from these correlations, which reveal that in the whole region of amylose, the shorter the amylose is, the harder and less sticky the cooked rice is, which has not been reported previously. In addition, protein is found to influence rice hardness significantly, while rice stickiness is less affected by it. Therefore, a comprehensive mechanism of protein effects on rice texture is proposed. This work provides information for breeders to develop improved rice varieties.

Differences in the functional properties and starch structures of early/late season rice between the early and late seasons

In the double rice cropping system, early/late season rice cultivars can be grown in both early and late seasons. However, the functional properties and starch structures of early/late-season rice between the early and late seasons are still unclear. Here, we conducted a field experiment with two typical early/late season rice cultivars. Compared to early rice, late rice had higher hardness and stickiness and lower peak viscosity, breakdown, and pasting temperature. The higher hardness, lower peak viscosity and breakdown of late rice were dominated by its higher amylose content (i.e., the proportion of amylose chains, DP 100–10000). The lower crystallinity and ratio of 1045/1022 cm−1 of late rice was due to its long and very long amylopectin branch chains (DP 25–70), resulting in a lower pasting temperature. We considered that the higher stickiness of late rice was due to a higher proportion of short and medium amylopectin branch chains (DP 6–24). Furthermore, the setback (short-term retrogradation) showed a significant difference between cultivars, which might be related to the difference in long amylopectin branch chains (DP 37–70) and their intermolecular interactions with amylose molecules. These findings are expected to provide important information for improving rice palatability and developing the rice industry of early/late season rice in the double rice cropping system.

Effects of the degree of milling on starch leaching characteristics and its relation to rice stickiness

Rice milling is a very common process to improve rice edible quality. In this study, the effects of the degree of milling (DOM) on starch leaching characteristics and its relation to rice stickiness were investigated. As DOM increased, the whiteness of rice grains and rice stickiness increase, while the protein and lipid content of rice grains decreases. By examining the starch leaching characteristics during rice cooking, it shows that i) increasing DOM significantly increases the total solids and leached starch content while decreases the leached protein content; ii) the molecular size and chain-length distribution (CLD) of leached starch are not significantly varied between rice samples with different DOM, but are significantly different from that of native starch; iii) a significant correlation between rice stickiness and leached amylopectin amount is established; iv) the molecular mechanism for the increased stickiness as affected by DOM is also proposed. The improved understanding of rice processing obtained in this study may allow a better control of rice eating quality.

Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice

Parboiled rice has high nutritional value but unpleasant palatability. In this study, rice stickiness was significantly reduced by steaming during the parboiling process; however, continuing steaming past certain durations no longer affected rice stickiness. It was also found: (i) the degree of starch gelatinization (DSG) increases and starch crystallinity decreases with increasing steaming time; (ii) the molecular size and chain length distribution (CLD) of leached starch for both white and parboiled rice are significantly different from those of native starch; (iii) the relation between leached amylopectin amount and rice stickiness explains the reduced stickiness by parboiling; and (iv) starch gelatinization in the surface layer of rice grains during parboiling might be critically important in blocking starch leaching, consequently leading to a less sticky texture. This study supplies a way to manage glutinous rice stickiness by parboiling for the production of non-sticky rice foods.

High-pressure homogenization thinned starch paste and its application in improving the stickiness of cooked non-glutinous rice

Improving the stickiness of non-glutinous rice is an important strategy in scaling out the applications of rice foods, e.g. Sushi, Zongzi etc. In this study, the effect of HPH treatments on the transparency and molecular structure of starch and the stickiness of cooked non-glutinous rice were investigated by cooking rice with high-pressure homogenization (HPH) thinned starch paste. HPH treatments significantly increased the light transmittance of starch paste from 7.6% to 81.3% (p < 0.05). The average molecular size of corn starch is reduced with HPH pressure increasing while HPH treatment significantly decreases the content of starch chains with degree of polymerization (DP) 37–100 and DP 2000–20000 (p < 0.05). By cooking rice with the HPH treated starch paste solutions, the stickiness of non-glutinous rice is significantly increased (p < 0.05) and the HPH treatment with 60 MPa and 3% starch concentration is the optimal condition in increasing rice stickiness. This study paves a way in improving the stickiness of non-glutinous and a great potential in amplifying the applications of rice products by modifying rice stickiness attribute.

Quantitative Instrumental Assessment of Cooked Rice Stickiness

Stickiness is a major textural characteristic of cooked rice and an important criterion in cultivars classification. Many reports on instrumental evaluation cooked rice stickiness are based on variants of the texture profile analysis (TPA), a method that has fundamental methodological flaws and creates logical inconsistencies. Notable among these is that cooked rice tested as a flat cylindrical specimen having a larger diameter is always harder and stickier than when tested as a narrower specimen. Recent novel improvements have been the use of a universal testing machine (UTM) to record the force and calculate the work needed to separate a pre-compressed pair of individual cooked rice kernels, or to separate a single pre-compressed cooked kernel from the flat surface to which it is attached, while accounting, in both cases, for the contact areas. It is proposed to modernize an older manual method to measure the attractive force between two uncompressed cooked rice kernels directly with a tensiometer by replacing it with a UTM and expressing the result in term of a cohesion index, the dimensionless ratio between the net separation force and an individual cooked kernel’s weight. Rough calculations based on published data indicate that cooked rice of cultivars known to be sticky would have an index on the order of 15 while those known as non-sticky about 3 only, where the actual values will depend on the cooking procedure and the dry rice’s history. Also proposed is a similar adhesion index to characterize the attractive interaction of cooked rice with any surface of interest.

Investigating cooked rice textural properties by instrumental measurements

Foods wherein the starch is slowly digested contribute to good health by reducing the tendency to, and for the maintenance of, diabetes, obesity and colo-rectal cancers. While foods with high amylose content have this desirable property, they usually do not have high sensory appeal and consumers are reluctant to eat them. While sensory evaluation by trained human panelists is the best way to obtain consumer preferences, these tests are expensive, time-consuming and require considerable effort and care. Instrumental measurements are easier, cheaper and invaluable for screening, but only useful if they correlate with human data for the type of food being considered. Here, we test this using cooked rice with a wide range of amylose contents. Functional properties were correlated against quantitative descriptive panelist analysis. Swelling power and breakdown viscosity correlated with all panelist sensory attributes, but no other correlations with gelatinization properties were observed. There was a strong correlation between hardness and stickiness measured by texture profile analysis (TPA) and by panelists, suggesting that TPA can be used to measure hardness and stickiness of cooked rice. We also showed that breakdown viscosity is a reliable instrumental means to provide indicative measurements of hardness and rice preference, and swelling power is a predictor of rice stickiness.

Effect of microwave heating on accelerated ageing qualities of rice

The effect of microwave heating (MWH) i.e. microwave power (540, 720, 900 W)(MWP) and exposure time (30, 60, 90 s)(ET) at a constant moisture content of 12.4±1.8 % wb of the paddy on milling and ageing properties i.e. total yield, head rice yield (HRY), cooking time, kernel elongation ratio (KER), volume expansion ratio (VER), water uptake, solid loss, gel consistency, hardness and stickiness was evaluated. These properties were determined for microwave treated and compared with freshly harvested rice and naturally aged paddy samples of 6 months storage. Head rice yield was maximum 50.67±0.17 % in microwave treated sample whereas it was 38.0 ±0.37 % in freshly harvested rice sample. Higher exposure time (90 s) and microwave power (720, 900 W) yielded lower head rice (41.50±0.42 and 43.74±0.14 %) may be due to rapid interaction of water molecules to electromagnetic field to internal fissure development of grains which caused high moisture gradient and strain in kernel and lead to more broken kernels. The cooking time of freshly harvested rice (control sample) was less (17.0± 1.52 min) compared to microwave heating at 900 W for 60 s (25.2± 0.50 min) and 6 month naturally aged rice (27.0± 0.80 min). KER of cooked rice was higher (2.87 ± 0.23) for 900 W MWP and 60s ET and VER for this case was achieved more than 3±0.37. Solid loss was less and Water uptake of rice during cooking was more towards higher exposure time i.e. 90 s and 900 W and 540 W power. The water uptake and GC values gave more or less similar results showing no definite trend. Water uptake was more in microwave treated rice i.e. 81.0±0.79 % than freshly harvested rice (65.0± 1.08 %) and six months naturally aged rice (73.00± 1.5 %). The freshly harvested rice gave a softer gel consistency (38.20± 1.18 mm), whereas, MWH rice gave harder gel (GC 25.90±0.92 mm) as that of 6 months stored rice of GC 27.50± 1.15 mm. Considering all these properties, microwave treatment of rice at 900 W MWP and 60 s ET has achieved better ageing qualities i.e. more cooking time, KER, VER, water uptake, harness of grain and less solid loss, gel consistency and stickiness of rice.

The increased stickiness of non-glutinous rice by alkali soaking and its molecular causes

Non-glutinous rice is always less sticky than glutinous rice. By soaking two non-glutinous rice (Jingmi and Xianmi) with different concentrations of NaOH solution, the stickiness of cooked non-glutinous rice is significantly increased, which is closely associated with the removal of surface proteins of these treated rice grains. By investigating starch leaching characteristics and the molecular structure of leached starch, we find: (i) total solids and amylopectin amount in the leached materials increase by raising NaOH concentration; (ii) the molecular size and chain-length distributions (CLDs) of leached starch significantly differ between samples with different soaking treatments; (iii) a strong correlation between stickiness of cooked rice and total amount of leached amylopectin is established. (iv) molecular causes for the increased stickiness of alkali-soaked rice are put forward to explain the above observations. This study could broaden the applications of non-glutinous rice by altering its stickiness attribute with alkali soaking.

Molecular causes for the increased stickiness of cooked non-glutinous rice by enzymatic hydrolysis of the grain surface protein

Non-glutinous rice has higher amylose content but less sticky texture than glutinous rice. In this study, by soaking two non-glutinous rice with protease solution, rice stickiness is significantly increased and equivalent to that of glutinous rice. By exploring starch leaching behavior during rice cooking, we find: (i) total solids and amylopectin amount in the leachate are significantly increased by raising the protease concentration during the soaking treatment; (ii) molecular size and chain-length distribution (CLD) of leached starch from these protease-treated rice (PTR) significantly differed from the corresponding native starch; (iii) strong correlations between rice stickiness, amylopectin amount and the proportion of short amylopectin chains with degree of polymerization (DP) <36 in the leachate are established. The possible molecular mechanism for the increased stickiness of treated non-glutinous rice is put forward to explain the above result. This study could broaden the applications of non-glutinous rice for rice industry.

Molecular causes for the effect of cooking methods on rice stickiness: A mechanism explanation from the view of starch leaching.

Microwave, electronic pressure cooking (EPC), and water absorption method are the common but different ways used for cooking rice. To explore mechanisms for effects of cooking methods on rice stickiness, starch leaching behaviour and the fine structure of leached starch are investigated. We find: (i) EPC improves starch leaching, i.e. the highest amount for total solids and leached amylopectin (AP), while microwave restricts starch leaching; (ii) the chain-length distributions (CLDs) of leached AP between rice samples are similar while CLDs of leached amylose (AM) are mainly ranged between degree of polymerization (DP) 100 and 1000; (iii) microwave makes rice leaching more long-AM chains with DP 1000-10,000; (iv) the varied stickiness of differently cooked rice are mainly caused by total amount of leached materials, especially leached AP, rather than the molecular structure of leached starch. This mechanism explanation provides better view towards helping consumers improve cooking and eating quality of cooked rice.

Measurement of cooked rice stickiness with consideration of contact area in compression test.

The cooked rice stickiness is conventionally measured as the maximum detachment force required to separate the probe from the sample, after compression on the platform of a texture analyzer. A corrected stickiness (the measured stickiness force divided by the contact area) was newly created to avoid the deviation of stickiness influenced by the contact area varying with the rice sample's irregularity, regarding shape and size. The contact area could be estimated from the volume, density, and thickness of the samples. The compression force triggering the stickiness was also converted to the corrected compression force (the force divided by the contact area). Two varieties of rice (short-grain rice and glutinous rice) were cooked with different amount of water to prepare the samples with various stickiness levels. The contact area was mostly higher in the glutinous rice than short-grain rice. The contact area increased with the cooking water amount. Three parameters were compared such as the stickiness (the measured force), the primarily corrected stickiness (the corrected stickiness at a fixed value of compression force), and the secondarily corrected stickiness (the corrected stickiness at a fixed value of the corrected compression force). The difference between the rice samples was the most pronounced in the secondarily corrected stickiness. The correlation between the instrumental and sensorial stickiness was also the highest in the secondarily corrected stickiness. Conclusively, the new corrected parameters enhanced the sample discrimination capability and the agreement with the sensorial stickiness than the uncorrected stickiness. PRACTICAL APPLICATIONS: Stickiness is the important quality factor associated with cooked rice preferences. Instrumental stickiness is a detaching force of the preliminarily compressed rice grain by cylindrical probe of texture testing equipment. When it comes to a force measurement, the contact area is usually considered to convert the force to stress. But, for the samples like cooked rice grain, with smaller contact area than that of probe, the contact area is not easy to know because it is not simply the probe bottom area. So the contact area had not been employed to measure cooked rice stickiness. In this study, an established method was devised to figure out the contact area. The corrected stickiness by considering the contact area proved to be more accurate than the original stickiness through sensory evaluation.

Perceived sensory quality of unpolished pigmented and milled white rice

PurposeThe purpose of this paper is to explore and compare consumer perceptions of unpolished pigmented rice and milled white rice between unfamiliar and typical consumers.Design/methodology/approachThis study first employed focus groups to explore attitudes and habits relating to rice consumption among British subjects. A sensory descriptive analysis method, flash profiling (FP), was then applied on consumer panels in the UK and Thailand to gain perceived sensory quality of unfamiliar and typical rice samples. The sensory profiles generated by British and Thai panellists were analysed by generalised procrustean analysis (GPA) and compared based on perceived attributes, dominant characteristics and repeatability.FindingsFocus group results suggested that consumer familiarity with rice might influence preferred rice textural quality. The prominent textures of stickiness and bittiness of unpolished pigmented rice were negatively associated with perceived quality in the UK participants. The sensory profiles generated by GPA consisted of similarity with darkness of colour and sweet/earthy type odours that are key dominant characteristics of the Thai pigmented rice.Practical implicationsThe research has provided sensory information of the unpolished pigmented rice as compared with milled white rice. The information gives insights on product development directions for export and further research on rice processing and cooking instructions.Originality/valueThis study is the first to apply sensory evaluation in a cross-cultural comparison of pigmented rice.

Effects of three types of modified atmospheric packaging on the physicochemical properties of selected glutinous rice

The effect of modified atmospheric packaging (MAP) on the physicochemical properties of selected glutinous (Thadokkham-8 and Thadokkham-11) rice was studied and compared with a non-glutinous rice (Doongara). The freshly harvested/milled grains were packed in four different MAP conditions viz. control, vacuum, CO2 and N2 for 12 months at room temperature (23 ± 1 °C). Gas (N2 or CO2) was flushed in aluminum bags at the pressure of 300 kPa for 3 s and subsequently hermetically sealed. Vacuum packaging was done at −100 kPa. Results showed that ageing induced changes in the starch granules were less prominent in vacuum and/or MAP samples using CO2 or N2. Surface analysis showed that control storage significantly reduced the percentage of lipids and increased the percentage of proteins on the surface in all selected varieties. N2 and CO2 storage of TDK8 and DG slowed down the shift of properties of macromolecules and maintained the surface starch/proteins/lipids ratios during 6 months of storage. Moreover, the grains stored in vacuum maintained the lipids with lower proportion of proteins exposed to the surface after cooking. N2 and CO2 induced increase in pasting temperature but significant reduction in final viscosity when compared to control. The findings correlated well with thermal analysis. The in situ Thermal Mechanical Compression Test (TMCT) device cooking and texture analysis revealed that modified storage slightly slowed the ageing induced changes in the cooking quality and stickiness of glutinous rice. Among all storage conditions used vacuum was relatively the best to maintain the quality of the grain.