Effect of tempering on the milling quality, pasting properties and sensory attributes of two Uruguayan long-grain rice varieties

Effect of tempering on the milling quality, pasting properties and sensory attributes of two Uruguayan long-grain rice varieties

After harvesting, rice must be dried to a moisture content (MC) of around 13 % for safe storage. Drying may affect rice quality due to the formation of fissures that lead to the breakage of the kernels during milling, reducing the head rice yield (HRY). Tempering holds the kernels at the drying temp...

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Bibliographic Details
Main Authors: Laura Garcia-Llobodanin, Belén Pazos, Catalina Pirotti, Agostina Rossido, Horacio Stirling, Patricia Arcia, Alejandra Billiris
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Rice drying
Tempering
Rice quality
Pasting properties
Sensory analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225000411
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