Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105

Wongpornchai, Sugunya; Dumri, Kanchana; Jongkaewwattana, Sakda; Siri, Boonmee

doi:10.1016/j.foodchem.2003.12.014

Cited by 129 publications

(102 citation statements)

References 17 publications

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“…The Basmati-385 was stored as rough rice for about a year prior to milling; whereas, the Super Basmati had not been stored. The 2-AP content of rough rice decreases during storage (Wongpornchai et al 2004). Although the Super Basmati had approximately the same 2-AP content as PTT1, the panelists perceived the popcorn aroma/flavor to be lower in the Super Basmati, consistent with differences in aroma/flavor between jasmine styles and basmati styles and suggesting that compounds other than 2-AP contribute to their aromatic character, perhaps masking the 2-AP flavor.…”

Section: Resultsmentioning

confidence: 67%

Important Sensory Properties Differentiating Premium Rice Varieties

Champagne

Bett‐Garber

Fitzgerald

et al. 2010

Rice

106

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In rice-consuming countries, specific varieties are recognized as premium, "gold standard" varieties, while others are recognized as being superior but second best, despite being identical using the current suite of tools to evaluate quality. The objectives of this study were to determine if there are distinguishable differences in sensory properties of premium and second best varieties and whether these differences are common to premium varieties. Color, an important sensory property, was determined on the raw and cooked rice using a colorimeter. As raw rice, some of the premium varieties were whiter than their second best counterparts while others were not. However, when cooked, with two exceptions, the premium varieties were of the same or greater whiteness than their counterparts. A trained sensory panel employed descriptive sensory analysis, an objective tool, to characterize and analytically measure the flavor (aromatics, taste, mouthfeel) and texture of premium and second best varieties collected from nine rice-consuming countries. Sweet taste, popcorn aroma/ flavor, and water-like metallic mouthfeel showed significant differences in intensity between the premium-second best variety pairs. Slickness, roughness, and springiness were the major traits that distinguished the texture of varieties. Quality evaluation programs do not routinely measure these texture and flavor traits, but the fact that they distinguished the varieties in most pairs indicates that their measurement should be added to the suite of grain quality tests in the development of new higher-yielding, stresstolerant varieties. The incorporation of premium quality will ensure that quality is no impediment to widespread adoption leading to enhanced productivity and food security.

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Section: Resultsmentioning

confidence: 67%

Important Sensory Properties Differentiating Premium Rice Varieties

Champagne

Bett‐Garber

Fitzgerald

et al. 2010

Rice

106

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“…The sun drying consumes higher drying time compared to all other drying methods. Hot air at 70°C consumes lesser drying time and percentage of paddy moisture content is low [23]. Sun drying is performed by two methods such as on mat and on floor.…”

Section: Drying Conditionmentioning

confidence: 99%

Review on Parameters Influencing the Rice Breakage and Rubber Roll Wear in Sheller

Prabhakaran¹,

Ranganathan

Kumar

et al. 2017

Archives of Metallurgy and Materials

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REVIEW ON PARAMETERS INFLUENCING THE RICE BREAKAGE AND RUBBER ROLL WEAR IN SHELLERThe present review deals with parameters influencing the rice breakage during rice milling operations and the effect of rubber roll Sheller in rice husk removal process. The main objective of rice milling system is to remove the husk and bran layer to produce the white rice. In this process, rubber roll sheller is used to remove husk from the grains by friction process. If the rubber material is too soft, there may not be sufficient shear force to husk the paddy. Wear will be minimum for rubber material with high hardness but indeed it pronounce the breakage of rice. Hence, for efficient husking the rubber roll material should possess the balance of physico-mechanical properties. Rice breakage depends on several other parameters like the type of harvest, drying temperature, drying methods, physical characteristics of paddy, husking characteristics, paddy moisture content, rubber roller speed, rubber roll pressure, paddy feed rate and fissures. Rubber roll wear depends on the type of rubber material attached to the roller, feed rate, roller speed, pressure etc.

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“…The rice 2AP content was measured using composite samples of each treatment following the method of Lalel et al (2003) and Wongpornchai et al (2004). The volatile compounds were extracted using headspace solid phase micro-extraction (HS-SPME) technique with the 100 µm polydimethyl siloxan SPME manual device (Supelco Co., Bellefonte, PA, USA).…”

Section: Measurement Of 2ap Content and Aroma Scorementioning

confidence: 99%

Grain yield and aroma quality of upland rice (var. pare wangi) under various types and periods of drought stress

et al. 2017

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Abstract. Arsa IGBA, Ariffin, Aini N, Lalel HJD. 2017. Grain yield and aroma quality of upland rice (var. pare wangi) under various types and periods of drought stress. Trop Drylands 1: 17-23. The objective of this study was to evaluate the effect of type and period of drought stress on grain yield, physiological characters and aroma quality of aromatic Pare Wangi upland rice variety. This two-factor experiment was conducted in a Green House employing a Completely Randomized Design with three replications. The first factor was type of drought stress and the second factor was plant growth stage at which drought stress period was started. Observed data included yield components and grain yield pot -1 , physiological characters, and aroma quality. Observed data was subjected to analysis of variance, HSD post hoc test, and a simple correlation analysis. The research results indicated that the salinity stress effect of 2.0 g NaCl kg soil -1 caused a higher percentage of unfilled grain as compared to that of other types of stresses. When the salinity stress was started at the booting stage, the chlorophyll content of the rice plants was lower than that of others stresses. Soil moisture stress of 75% FC that was started at booting stage produced the highest 2AP content and aroma quality. Proline content was not significantly correlated with 2AP content but it showed a positive correlation with grain yield pot -1 .

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Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105

Cited by 129 publications

References 17 publications

Important Sensory Properties Differentiating Premium Rice Varieties

Important Sensory Properties Differentiating Premium Rice Varieties

Review on Parameters Influencing the Rice Breakage and Rubber Roll Wear in Sheller

Grain yield and aroma quality of upland rice (var. pare wangi) under various types and periods of drought stress

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