Changes of eating quality of four types of rice with different amylose content under different storage temperatures.

Summary: The environment in which rice is stored has a big influence on rice quality. Four rice cultivars with various amylose content types were kept at low temperatures (LT, 4 °C) and room temperature (RT, 20 °C) in this study: NAC: (Low‐amylose content <2%), LAC: (low‐amylose content, about 10%), MAC: (medium‐amylose content, about 17%) and HAC: (high‐amylose content, about 25%). After storage at two temperatures and comparison to the harvest year, the amylose content of 4 types increased, and the change range of the HAC was the lowest. The gel consistency held at LT was higher than that at RT. Under LT storage, the breakdown values of MAC and HAC greatly increased (0.47%–0.65%), but NAC significantly reduced. The enthalpy of gelatinisation (▵Hg) drastically reduced (7.81%–49.10%) from the harvest year. Regeneration enthalpy increased at the grain after being sealed for a year at LT (except HAC) and reduced noticeably at RT. With the exception of ▵Hg and pasting temperature, the DSC profiles had a positive correlation with gel consistency. HPV, CPV and SBV showed a positive correlation with amylose content. As a result, the ideal storage temperature should be chosen based on the amylose type and use of the rice during storage. [ABSTRACT FROM AUTHOR]