#7267. Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product’s quality and stability

September 2026publication date
Proposal available till 12-05-2025
4 total number of authors per manuscript0 $

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Journal’s subject area:
Food Science;
Industrial and Manufacturing Engineering;
Chemistry (all);
Biotechnology;
Biochemistry;
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Abstract:
Despite several nutritional benefits of brown rice its consumption remains limited compared to white rice. Two of the major barriers to its consumption are long cooking time and limited shelf life. Significant changes in hardness and stickiness were reported during long-term storage. Moisture content negatively affected hardness and positively affected stickiness. Furthermore, storage time and moisture showed a significant effect on rice color. The present results provide information that will be useful to design new RTE meals to promote brown rice consumption.
Keywords:
Brown rice; Ready to eat; Rice texture; Shelf life

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