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Abstract

Introduction/Objective

Rice, an ancient cereal grain and a dietary staple in India is globally cherished for its affordability, accessibility, and nutritional richness. It is a rich source of energy, containing essential nutrients such as carbohydrates, calcium, iron, and more. However, its moisture content significantly influences quality, taste, and safety, affecting shelf life and susceptibility to spoilage and microbial growth. Improper storage practices lead to substantial losses of milled rice worldwide.

Methods

To address this issue, a study was conducted on 50 raw rice (uncooked) samples from India to determine their moisture levels using a microwave method with a 900 W power output for specific durations.

Results

The results revealed an overall moisture content of 7.12 ± 1.87%, ranging from 3.73% to 28.49%. Significant differences were observed across locations, rice varieties, and size with long-grain rice ranging from 4.90% to 11.02%, medium-grain from 3.73% to 8.63%, and short-grain from 4.17% to 28.49%. Long-grain had the highest average moisture content of 7.21 ± 1.85%, followed by short-grain rice at 7.80 ± 1.84%, and medium-grain at 6.03 ± 1.44%. Attap Rice stood out with higher moisture levels, highlighting the importance of careful storage practices. Parboiled rice tends to have higher moisture content than milled rice. Therefore, storing rice properly is crucial in terms of security for public health.

Conclusion

Moisture data aid in optimizing harvesting, and drying practices, adjusting milling and packaging techniques, and calculating rice's nutritional intake accurately; and economically disadvantaged individuals should opt for rice with lower moisture content for higher carbohydrate content per unit. By employing these data for various rice types, food manufacturers can implement tailored storage conditions and processing techniques to ensure optimal product safety and consistency.

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2025-01-27
2025-09-10

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/content/journals/cff/10.2174/0126668629338700241227175952
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Exploring Moisture Content in 50 Rough Rice through Micro Oven for Deeper Dietary Insights
Bentham Science Publishers ; https://doi.org/10.2174/0126668629338700241227175952
/content/journals/cff/10.2174/0126668629338700241227175952
/content/journals/cff/10.2174/0126668629338700241227175952
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  • Article Type:     Research Article
Keywords: Moisture ; nutrition ; public health ; rice ; microwave ; drying practices ; shelf life

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