摘要：Cultivated rice at present sustains two-thirds of the world's population. A small amount of the rice crop is used as ingredients in processed foods and as feed, but the bulk is consumed as cooked rice. Cooked rice from freshly harvested rice is generally stickier than that from aged rice and is not preferred by people. During storage, a number of physico-chemical and physiological changes occur, this is usually termed ageing . Although the mechanism of rice ageing is not fully understood, the changes of pasting properties, colour, flavour, and composition of rice can be observed , which affects milling, cooking and eating quality . The sensory qualities of cereal destined for human consumption have an influence on their economical value on the world market. These sensory qualities are influenced by: the type of cereal, climatic conditions, conditions during harvesting and the operations after harvesting (drying, storage and grinding conditions). The changes in rice properties during aging have been reported to depend upon variety and storage conditions. The changes have been attributed to the changes in cell wall and protein, interaction between proteins and breakdown products of lipids oxidation, and starch-protein interaction It is therefore important to understand the connection between the storage conditions and the final product, so that we can coordinate our processes in the desired way. The specific objective of this study was to evaluate the effects of rough rice storage temperature, and storage duration on the sensory qualities of the cooked rice. The data presented in this paper confirm the fact that the storage temperature and time have a significant influence on some of the sensory properties of cereals. Therefore knowing the effects of the storage temperature and time can lead to an improvement of these properties and it can avoid the degradation of the sensory properties of the stored products
