International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:10, October, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(10): 1219-1230

Effect of Storage Conditions and Packaging on Sensory Evaluation of Rice
D. Saida Naik1* and M.B. Chetti2
1Department of Crop Physiology, College of Agriculture, Rajendranagar,Hyderabad-500030, Telangana, India
2Assistant Director General (HRD), Educational Division, ICAR, Pusa,New Delhi-110012, India
*Corresponding author

The study was conducted to find out the effect of storage conditions and packaging on sensory evaluation of rice. Rice grains were stored in different packaging materials viz., vacuum packed bags (C1), polythene bags (C2), cloth bags (C3) and gunny bags (C4) stored at room temperature (25 ± 2º C) and cold storage (4 ± 1º C) for a period of 18 months. Among the storage conditions, cold storage recorded higher score over room temperature, irrespective of the storage containers throughout the storage period of 18 months. Among the containers, vacuum packaged bags (C1) recorded higher score for appearance, color, flavour, texture, taste and overall acceptability of cooked rice compared to all other treatments under both ambient storage (S1) and cold storage (S2). Lower score was observed in gunny bags (C4) under both ambient storage (S1) and cold storage (S2) followed by cloth bags (C3).

Keywords: Sensory evaluation of cooked rice, Vacuum packaging and storage.

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How to cite this article:

Saida Naik, D. and Chetti, M.B. 2017. Effect of Storage Conditions and Packaging on Sensory Evaluation of Rice.Int.J.Curr.Microbiol.App.Sci. 6(10): 1219-1230. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.