Effects of rough rice drying and storage conditions on sensory profiles ofcooked rice

In both domestic and international markets, the end-use quality of rice aff ects its market value and acceptability to consumers. The effect of various postharvest processing treatments on sensory characteristics of cooked ric e was investigated using sensory descriptive methods. Cooked rice quality w as affected (P < 0.05) by rough rice wet holding, drying temperature, stora ge temperature, and storage duration. Cohesiveness of mass and hardness of sample were significantly affected by the temperature of drying. A higher s torage temperature reduced the cohesiveness of mass and gluiness, while sam ple hardness, clumpiness, and geometry of slurry increased. Storage duratio n had more profound effects on the sensory attributes studied. Perceived st archy note, clumpiness, gluiness, and overall sensory impression decreased after four weeks of storage. Storage duration also influenced hardness, moi sture absorption, sulfury notes, and cardboardy notes.