Natural Aging of a Local Indonesian Rice Variety: Physical, Chemical, and Cooking Quality Analyses.

ABSTRACT: Rice (Oryza sativa) of the Ciherang variety has been widely stored in warehouses for years as government food reserves. Storing rice for a long time causes a decrease in quality due to the natural aging process. This study is aimed at revealing the quality parameters most affected by the natural aging of rice during long-term storage (12-48 months). Changes in rice physical properties (including texture), chemical properties, and cooking quality were analyzed at 0, 12, 24, 36, and 48 months of storage, and Pearson correlation coefficients were calculated to determine the relationships between the parameters. Bulk density varied from 0.88 ± 0.00 to 0.79 ± 0.17 g/mL, insect excreta (frass), that is, secretions and metabolic residues from storage pests start from 0.00% ± 0.00

SUBMITTER: Cahyana PT 

PROVIDER: S-EPMC12714122 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature