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Effect of Aging on the Quality of Glutinous Rice Crackers

The experiment was conducted to study the effects of aging on the physicochemical properties of two Thai cultivars of milled glutinous rice (RD6 and RD8). The amylose and protein content of rice samples did not change when stored from 0 to 4 months. Amylograph curves from samples of milled rice stored from 0 to 8 months were analyzed. Both cultivars gave constant gelatinization temperature during aging. The values for peak viscosity, final viscosity on cooking at 94°C, viscosity on cooling to 50°C and breakdown decreased significantly for RD6 cultivar, whereas the setback value and consistency were not changed significantly. For RD8 cultivar, no significant difference was observed for viscosity on cooling to 50°C and consistency during aging up to 8 months. Peak viscosity and breakdown value were reduced during storage, whereas the final viscosity on cooking at 94°C and setback value increased with time. Raw milled rice of both RD6 and RD8 cultivars have similar water uptake rates. Stored rice tended to have a lower water uptake rate which increased proportionately with soaking time. Samples from both rice cultivars were used to make rice crackers to study the effects of aging on quality. Volume expansion of rice crackers made from RD6 and RD8 cultivars tended to decrease during storage which resulted in an increase in the hardness of the crackers.