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Five aromatic and two nonaromatic milled rice samples were used to compare the quality of U.S. produced aromatic rice with that of India and Thailand. Jasmine (Thailand) was whiter than all other rice samples tested. Della rice samples (U.S.) were not as white as Basmati (India). Della AR (Arkansas) was less red and less yellow than Della LA (Louisiana). While the uncooked kernels of Della were as long as Basmati or Jasmine, the greater 1ength:width ratio caused Basmati to appear longer than Della. Della and Jasmine were greater than Basmati in 1000 kernel weight. Della samples were classified as having intermediate to high intermediate gelatinization temperature, medium gel consistency, intermediate amylose content and cooking quality, which are characteristic of typical U.S. long grain nonaromatic rice. A sensory panel could not detect a flavor difference between Della AR and either Basmati or Jasmine.

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Parboiled long grain milled rice was toasted to assess the effects of dry heat on the canning quality. Toasting was accomplished by exposing the rice to 170°C for 0, 1.5, 30, 45 or 60 min. Increased toasting time resulted in decreased whiteness and yellowness and increased redness, but the intensity of the color change was diminished by hydration and canning. Toasting time increased the force required to shear the canned product; however, the rate of retrogradation, as measured by amylographic viscosity, seemingly was unaffected by the toasting treatments. Sensory evaluations indicated that preferences for flavor and general appearance of the canned toasted rice were very individualistic.