Comparative Study of Effects of Drying Methods and Storage Conditions on Aroma and Quality Attributes of Thai Jasmine Rice

Abstract

This article describes the effects of various drying treatments and storage conditions on the main quality attributes of Thai jasmine rice; i.e., aroma, milling, pasting, and cooking properties. The experimental results show that drying treatments using various high temperatures (115–150°C) combined with 30 min tempering time between the pass or ambient air drying affect the composition of volatile compounds as well as the commercially accepted quality characteristics of Thai fragrant rice. High-temperature drying followed by ambient air drying can retain most of the quality attributes of Thai jasmine rice than multi-pass high-temperature drying with a tempering period between passes.

Keywords:

• Ambient air drying
• Fragrant rice
• High temperature drying
• Intermittent drying
• Rice quality

ACKNOWLEDEMENTS

The authors thank Chulalongkorn University's Ratchadapisek Sompoch Scholarship for funding the research; Professor Dr. Somchart Soponronnarit and Faculty of Energy, KMUTT, Bangkok Thailand for providing access to fluidized bed drying facilities; and Dr. Sugunya Wongpornchai, Department of Chemistry, Faculty of Science, Chiang Mai University, for the assistance and suggestion on 2AP analysis.

Notes

Means with the same letter within a column are not significantly different (DMRT, p < 0.05).

Means with the same letter within a column are not significantly different (DMRT, p < 0.05).

Means with the same letter within a column are not significantly different (DMRT, p < 0.05).

Means with the same letter within a column are not significantly different (DMRT, p < 0.05).