What are the reasons behind the discoloration of cooked rice product which is packed in airtight bag during the shelf life period? Is it the starch content ?
Could you please give more details of the preparation before packaging in airtight?
A detailed flowchart could be useful.
It is a traditional cooking method in the kitchen, https://www.youtube.com/watch?v=m-hO_lpj0h0 checkout this.
It looks good when fresh prepared.
Regarding discoloration, it is hard to say because it is a mixture of many ingredients.
Maybe, it is not oxidation but the reducing environment. What about using a mixture of gas inside the bag instead of airtight bag?
It may not be sufficiently air-tight. Discoloration is a well studies subject for wheat flour doughs Article Determinants of wheat noodle color
. Some bran may be present in the rice. A search would bring out choices for methods to remove PPO. Let us know the solution when you find it. Best,
Regarding discoloration, it is hard to say because it is a mixture of many ingredients Maybe, it is not oxidation but the reducing environment.
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