Extension of shelf life of brown rice with some traditionally available materials

Abstract

<span style="font-size:11.0pt;mso-bidi-font-size: 10.0pt;font-family:" times="" new="" roman";mso-fareast-font-family:"times="" roman";="" letter-spacing:.1pt;mso-ansi-language:en-gb;mso-fareast-language:en-us;="" mso-bidi-language:ar-sa"="" lang="EN-GB">Different traditional materials were tested as for their effect on storability of brown rice. After six months of storage at ambient temperature samples stored with <i>parad</i> tablet and boric acid remained free flowing and maintained a healthy look during the period while others got infested with ants within 45 days. The sample protected with <i>parad</i> tablet had normal appearance and good taste on cooking, bifurcation of cooked grains at both ends and a watery taste were observed in grains protected with boric acid. The amount of free fatty acid (FFA) and malondialdehyde (MDA) increased in control samples during storage, whereas the <i style="mso-bidi-font-style: normal">parad </i>tablet<i style="mso-bidi-font-style:normal"> </i><span style="mso-bidi-font-style:italic">protected samples showed little variation. Moreover, storage with <i style="mso-bidi-font-style:normal">parad</i> tablet was also found to be effective in preventing the loss of carbohydrate, protein and lipid. <span style="mso-bidi-font-weight:bold">The objective of the study was to find a suitable protectant(s) which is locally available and can extend the shelf life of brown rice which is otherwise nutritionally very rich. </span></span></span>