title: Sensory and nutritional quality of white rice after residential storage for up to 30 years.
abstract: Rice is a staple food that may be packaged for long-term storage to ameliorate unpredictable circumstances such as crop failures and natural disasters. The sensory and nutritional quality of 18 samples of long grain white rice (11 regular, 7 parboiled) packaged in cans stored up to 30 years at ambient temperature in residential locations was evaluated. Hedonic scores for overall liking ranged from 5.6 to 6.6 (9-point scale) and all samples regardless of age scored above 5, "neither like nor dislike". All but one 30-year parboiled sample were considered acceptable for everyday use by greater than 50% of panelists, and for emergency use by over 88% of panelists. Thiamin concentrations ranged from 0.5 to 3.6 µg/g. Although vitamin stability appears to be limited, rice retains much of its sensory quality over time and the presence of minerals and other stable macronutrients may justify its inclusion in a long-term food storage regimen.
authors: Department of Nutrition, Dietetics and Food Science, Brigham Young University , Provo, UT , USA.
authors: Michelle A
authors: MA
authors: Lloyd
authors: Laura M
authors: LM
authors: Coons
authors: Eric E
authors: EE
authors: Engstrom
authors: Shintaro
authors: S
authors: Pang
authors: Heather F
authors: HF
authors: Pahulu
authors: Lynn V
authors: LV
authors: Ogden
authors: Oscar A
authors: OA
authors: Pike
mesh_terms: D000328:Adult; D003258:Consumer Behavior; D005260:Female; D018857:Food Packaging; D005519:Food Preservation; D061353:Food Storage; D006801:Humans; D008297:Male; D018977:Micronutrients / Q000032:analysis; D008875:Middle Aged; D008903:Minerals / Q000032:analysis; D009753:Nutritive Value; D012275:Oryza; D012639:Seeds; D013696:Temperature; D013831:Thiamine / Q000032:analysis; D055815:Young Adult
chemical_list: D018977:Micronutrients; D008903:Minerals; D013831:Thiamine