Effect of different packaging materials on stored rice

Rice is primarily a high energy caloric food. Researchers at the College of Agriculture in India studied the effect of storage conditions and packaging on sensory evaluation of rice. Rice grains were stored for a period of 18 months in different packaging materials; vacuum packed bags, polythene bags, cloth bags and gunny bags.
The vacuum packaged bags recorded higher scores for appearance, color, flavour, texture, taste and overall acceptability of cooked rice compared to all other packaging. The lowest score was observed in gunny bags followed by cloth bags. An article about the research is published in the International Journal of Current Microbiology and Applied Sciences.
Click here for the published article (326 kB).
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