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Rice has been the main staple in Thailand for many centuries. Rice is also the main export produce of Thailand, with many varieties exported each year. Recently, the main focus of research has been the rice variety known as Khao Dawk Mali 105 (KDML 105) because of its aroma, with evidence showing this aroma could hold the key to rice stability which could extend its shelf life for longer storage and preservation. Because of the volatile nature of this aroma, we investigated how storage affects the quality of this rice by monitoring the amount of 2-acetyl-1-pyrroline (2AP) over a period of 8 months. The pasting properties of KDML 105 following storage of up to 8 months showed a significant time effect at P ≤ 0.05. Breakdown viscosity was 51% after 8 months storage while setback viscosity and hardness increased during storage. The amount of 2AP decreased to 7% at 8 months while hardness increased proportionately. The number of high molecular weight protein bands increased as rice was aged for 5 and 8 months. In vitro digestibility of starch in fresh and 1-year aged rice were not significantly different.
Tulyathan et al. (2007) studied this question.
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