In this study, the heat-moisture treatment was used to improve the quality of the old rice, and the variation of quality indexes under different heat-moisture treatment conditions was studied. The results showed that the heat-moisture treatment had significant effects on the appearance, microstructure, cooking, sensory evaluation, texture and gelatinization properties of the old rice. The rice whiteness, solids loss, palatability, taste, overall score, springiness, gumminess, chewiness, trough viscosity, final viscosity, setback and pasting temperature of HMTR increased significantly. Furthermore, the rice transparency, volume expansion rate, pH value, iodine blue value, hardness and breakdown of HMTR were decreased significantly. The moisture content of rice, heat treatment time and heat treatment temperature had significant effects on old rice. These results indicated that the heat-moisture treatment mainly changed the appearance, cooking, texture and gelatinization characteristics of starch granules by affecting the morphology and crystallinity of the surface cell structure, the interaction between starch molecules and other molecules, thereby to improve the quality of old rice. However, high temperature, high moisture content of rice, and long-term heat treatment will reduce the whiteness, increase the hardness, and deteriorate the palatability, which will reduce its quality.
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