full2010.pdf - page 1106

1068
‡ÎµÎµ‡´: oµª´ Š r®¥— „µ¦Á„ȝ¦´„¬µ oµª„¨o°Š ¦¦‹»£´–”r
Abstract
Quality changes of Sangyod Muang Phatthalung Rice (SBR) during storage at room temperature were
also studied. SBR was packed in 4 types of plastic bag; polyethylene (PE), polypropylene (PP), nylon (NY) and
aluminum foil (AL). The samples were packed in atmosphere, vacuum and oxygen absorber conditions. Samples
were stored at room temperature for 6 months. The data shown that type of packaging and packing method had
directly impact on the quality changes of BSR during storage. The insects were found in PE sample after storage
for 1 month. PP, NY and AL samples had no contamination of insect up to 6 months. The increasing storage time
resulted in increased water activity (aw) and moisture content and lipid oxidation (TBA value) of SBR. PP
samples had the highest moisture content, aw and TBA value during storage. Vacuum and oxygen absorber had no
significant different in TBA value. The increase of a* and decrease of L* and b* were observed when the storage
time increase. The sensory test showed that storage of BSR in PP, NY and AL for 6 months had the same sensory
level with non storage SBR.
Keywords: Sangyod Rice, Storage, Brown Rice, Packed
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