การเปลี่ยนแปลงคุณภาพในระหว่างการเก็บรักษาข้าวกล้องพันธุ์สังข์หยดเมืองพัทลุง

Abstract

Quality changes ofbroM rice cv. Sangyod Muang Phattalung during stomge ar room tempenrure (281 2 "C) were studicd. BrcM rice samples were packed i.1 types ofplastic bas; polyethylene (PE). pollpropylene (PP), nylon (NY) and aluninum foil (AF). The sanples sere pack€d in ahosphere, v&uum and oxygen absorb€r condnions. Sanples were stored al r@m lempenlure for 6 nonths. The data showed thar l)Te of packaginS and packinS method bad ireclly impacted on the qualily changes of brown rice during slorage (p<0.05). The iNects were tound in PE sanple aiier storage lor I monlh. PP, NY and AF samples had no contamimtion ofinsect up to 6 monlhs. The inc.easir8 sords€ time resulled in increase water activity (aw) ed moisture conient and lipid oxidation (TBA value) of brosn rile (p<0.05). PP samples had the highest moisture content, aw and TBA value during sronge (ps0.05). vacuun ed oxygen absorber packs had no siSnitcanl differenl in TBA value {p>0.05). However, with increasing storage time ar laluewas increasedwhile ofl-* and b* values were de$€ased (p4.05). The sensory test showed rhat stomge ofbrown nce cv. Sangyod Muang Phallalung in PP, NY and AF bags could be stored at roon temperature for 6 months.