The effects of degree of milling on pasting properties of medium‐grain (cv. Bengal and Orion) and long‐grain rice (cv. Cypress and Kaybonnet) were quantified using a Brabender ViscoAmylograph and a Rapid Visco Analyser. For all the cultivars tested, surface and total lipid contents decreased as the degree of milling increased. The peak viscosities for all rice increased with the degree of milling and the rates of increase were higher for medium‐grain than long‐grain cultivars. Degree of milling did not have a consistent effect on final viscosity for all the cultivars tested.

MATERIALS & METHODSThe amount of a 60 kdal starch granule-associated protein, or waxy gene product, found in milled white rice was examined in relation to cooked rice stickiness. For 32 rice selections the correlation coeff& cient was similar though slightly lower for the 60 kdal protein and stickiness (r= -0.85, P

Cereal Chem. 77(2):259-263The effects of postharvest conditions (i.e., rough rice moisture content, storage temperature, and storage duration) on sensory quality of one longgrain rice cultivar grown in Arkansas (Cypress) were evaluated using a professional descriptive sensory panel. Eight textural (adhesion to lips, hardness, cohesiveness of mass, roughness of mass, toothpull, particle size, toothpack, and loose particles) and six flavor attributes (overall rice impression, sulfur, starch, grainy, metallic, and cardboard) were identified as most important in describing the sensory characteristics of cooked Cyress rice. Postharvest conditions had significant effects on rice sensory quality, and regression models illustrated the effects of each postharvest variable and their interactions. 2 Corresponding

Twenty‐one rice samples covering examples of aromatic, long and medium grain, instant, and parboiled products were evaluated by a group of 120 Asian consumers, currently living in the United States and by a professionally trained sensory panel. Results showed that imported Thai Jasmine rice was preferred by this group of Asian consumers over every other rice tested including domestically grown Jasmine rice. The most important acceptance factors for Asian consumers were cooked rice appearance and aroma. Predictive models of rice overall acceptance were evaluated using descriptive sensory evaluation data (i.e. including appearance, flavor and texture attributes). These models allowed the identification of sensory characteristics most important to rice acceptance by this consumer group. This information could be useful to rice breeders to select for specific sensory characteristics expected by Asian consumers.

Decreased processing temperatures and times were used in conjunction with a commercial heat-stable a-amylase preparation (Termamyl 12OL) to liquefy the starch fractions of long and short grain varieties of rice. Yields of liquefied starch in excess of 82% dry flour weight (94% total starch) were obtained using a single-step process and did not require prior heat treatment to gelatinize the starch. Maximum reducing sugar concentrations for both varieties were obtained at 7o"C, while liquefied starch yields were highest at 80-90" and 90°C for the short and long grain, respectively. HPLC analyses of the low molecular weight saccharides (DP l-10) showed similarities in product profiles between short and long grain samples processed at the same temperatures.