Effects of Rough Rice Drying and Storage Conditions on Sensory Profiles of Cooked Rice

Meullenet, Jean-François; Marks, Bradley P.; Griffin, K.; Daniels, Melissa J.

doi:10.1094/cchem.1999.76.4.483

Cited by 54 publications

(41 citation statements)

References 8 publications

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“…Vacuum packed seeds recorded higher score for taste compared to polythene bags, while lower score for gunny bags and cloth bags. Enhanced storage period increases the taste which is more acceptable than fresh rice (Meuellenet et al, 1999). In the present investigation aroma, flavour and colour for cooked rice decreased with advancement in storage period.…”

Section: Interaction Mean (S X C)supporting

confidence: 43%

Effect of Storage Conditions and Packaging on Sensory Evaluation of Rice

Saida¹,

ik²,

Chetti³

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Interaction Mean (S X C)supporting

confidence: 43%

Effect of Storage Conditions and Packaging on Sensory Evaluation of Rice

Saida¹,

ik²,

Chetti³

2017

Int.J.Curr.Microbiol.App.Sci

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“…Therefore, factors affecting such measures are of great importance and thus studied extensively. These factors include planting and pre-harvest treatments, harvest moisture content, drying, storage and milling (Afzalinia et al 2004;Champagne et al 2004;Daniels et al 1998;Daniels et al 1996;Meullenet et al 1999;Pearce et al 2001;Ranalli et al 2003;Saleh and Meullenet 2007;Wang et al 2004).…”

Section: Introductionmentioning

confidence: 99%

“…Drying temperature of rice, for instance, was reported to significantly affect rice functionality. Meullenet et al (1999) reported that drying rice at high temperature (54.3°C) produced less firm cooked rice kernels, but with higher cohesiveness of mass. During milling, however, the temperature of milled rice usually rises in a high order of magnitude but is of short duration, known as flash temperature (Guha and Chowdhury 1996).…”

Section: Introductionmentioning

confidence: 99%

Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling

Saleh

Meullenet

2013

J Food Sci Technol

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Rice milling plays a key factor in determining rice quality and value. Therefore accurate quality assessments are critical to the rice industry. This study was undertaken to assess the effect of exposing rice to elevated temperatures during milling, on cooked rice texture and rice flour pasting properties. Two long (Cybonnett and Francis) and one medium (Jupiter) rice (oryzae sativa L.) cultivars were milled using McGill laboratory mill for 30 and 40 s after warmed up the mill before milling. Four different milling temperatures per milling duration were achieved. Cooked rice texture properties were assessed using a uniaxial compression test and rice flour pasting properties measured using a TA-2000 rheometer. Results of this study showed that exposure of rice to high temperatures during milling significantly decreased cooked rice firmness. An increase in milled rice temperature after milling from 10.0 to 13.3°C resulted in a 5.4 and 8.1 N decrease in cooked rice firmness. Although not always significant, the increase in milled rice temperature during milling resulted in an increase in cooked rice stickiness. The increase in milling temperature also showed significant increase in rice flour pasting properties. Changes in rice functional characteristics were attributed to the changes occurring to rice chemical constituents due to temperature exposure as indicated by the increase in rice protein hydrophobicity. Proteins are known to affect rice starch water holding capacity and other starch gelatinization properties.

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“…The technique has been used extensively for determining the effect of different growing and/or processing conditions on sensory properties of rice (Champagne et al 1997(Champagne et al , 2004a(Champagne et al , b, 2007(Champagne et al , 2009Meullenet et al 1999Meullenet et al , 2000.…”

Section: Introductionmentioning

confidence: 99%

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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Effects of Rough Rice Drying and Storage Conditions on Sensory Profiles of Cooked Rice

Cited by 54 publications

References 8 publications

Effect of Storage Conditions and Packaging on Sensory Evaluation of Rice

Effect of Storage Conditions and Packaging on Sensory Evaluation of Rice

Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling

Important Sensory Properties Differentiating Premium Rice Varieties

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