| Paddy storage may cause considerable losses and changes in quality of rice. The objective of this study was to determine changes in some physical and chemical properties of rice grains during storage. The experiment was conducted at Pathum Thani Rice Research Center during May 2012 – February 2014. PTT1 variety was used for dry season and KDML105 for wet season. Samples were taken and stored in 2 kg woven plastic sack at room temperature. The PTT1 and KDML105 samples were stored for 12 months. Changes in the physical and chemical properties of rice grains were observed. The paddy samples showed an increase in percentage of head rice, yellow grains and fat acidity, while whiteness of milled rice and 2-acetyl-1-pyrroline were decreased. However, amylose... |
