Rice is typically stored in the form of whole kernel (rough rice with husk) to minimize quality changes, although storage of milled rice is more convenient and economically feasible. Expenses associated with low temperature storage of rough rice have prompted the need for alternative processing and storage methods, especially in developing countries. Thus, the effects of temperature (30-60 °C) on quality characteristics of milled Catahoula rice during 31 d of storage were investigated. Additionally, the physicochemical properties and cooking quality of rice milled at different intensities (light, medium, and heavy milling) were analyzed. Storage temperature and milling intensity were found to affect the quality of stored and cooked rice, respectively. Higher levels of rice milling intensity correlated with greater water absorption, easier compression, and faster gelatinization of the cooked kernels. During the storage time, protein contents were consistent, while lipid contents slightly decreased. The milled rice experienced an increase in lightness and decrease in moisture content with increasing storage temperatures. This study revealed that by adjusting rice milling parameters and storage temperature the quality of Catahoula rice can be controlled.

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