Sensory and nutritional quality of white rice after residential storage for up to 30 years.

Rice is a staple food that may be packaged for long-term storage to ameliorate unpredictable circumstances such as crop failures and natural disasters. The sensory and nutritional quality of 18 samples of long grain white rice (11 regular, 7 parboiled) packaged in cans stored up to 30 years at ambient temperature in residential locations was evaluated. Hedonic scores for overall liking ranged from 5.

Effect of preparation method on viscosity and energy density of fortified humanitarian food-aid commodities.

Corn soy blend, wheat soy blend, and corn soy milk are fortified food-aid commodities distributed by the US Government, and often used in complementary feeding programs. The viscosity and energy density of these products was compared in cooked porridges, at concentrations between 8% and 20% (w/w), using a Bostwick consistometer. All three products required nearly 20% addition of dry meal in water to achieve the energy density of 0.