Effect of Geographical Indication Information on Consumer Acceptability of Cooked Aromatic Rice

Geographical indication (GI) labeling is used to represent information about specific geographical origins of target products. This study aimed at determining the impact of GI information on sensory perception and acceptance of cooked aromatic rice samples. Ninety-nine participants evaluated cooked rice samples prepared using each of three aromatic rice varieties both with and without being provided with GI information. Participants rated the acceptance and intensity of the cooked rice samples in terms of appearance, aroma, flavor, texture, and overall liking, and also reported how important the GI information was to them. The results showed that consumers rated the cooked rice samples higher in appearance and overall liking when provided with GI information. Interestingly, participants who valued “state-of-origin” information more highly exhibited increased hedonic ratings of cooked rice samples when provided with GI information, but not when no GI information was given. Participants provided with GI information rated flavor or sweetness intensities of cooked aromatic rice samples closer to just-about-right than those without such information. This study provides empirical evidence about how GI information modulates sensory perception and acceptance of cooked aromatic rice samples. The findings will help rice industry, farmers, and traders better employ GI labeling to increase consumer acceptability of their rice products.

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Feasibility study on the use of elemental profiles to authenticate aromatic rice: the case of Basmati and Thai rice

Analytical and Bioanalytical Chemistry ◽

10.1007/s00216-021-03455-9 ◽

2021 ◽

Author(s):

Catalina Dumitrascu ◽

Yiannis Fiamegos ◽

Maria Beatriz de la Calle Guntiñas

Keyword(s):

Partial Least Square ◽

Least Square ◽

Correct Classification ◽

Aromatic Rice ◽

Rice Varieties ◽

X Ray ◽

Mass Fractions ◽

Rice Samples ◽

Xrf Spectroscopy ◽

Cu And Zn

AbstractAmong the thousands of existing rice varieties, aromatic rice has increasingly attracted consumer’s preference in recent years. Within aromatic rice, Basmati, cultivated in some regions in Pakistan and India, is highly demanded. Other aromatic rice, cultivated in specific regions, for instance in Thailand (commonly referred to as Jasmine Thai rice), are also highly appreciated by consumers. In this work, the elemental profiles of commercially available rice samples (17 Basmati, 11 Thai, and 7 Long Grain rice) were determined by energy-dispersive X-ray fluorescence (ED-XRF) spectroscopy. The mass fractions of P, Cl, S, K, Fe, Cu, and Zn were significantly different (95% confidence interval) between Basmati and Thai rice and between Thai and Long Grain rice; only Cl, S, and Zn were significantly different between Basmati and Long Grain rice. Multivariate evaluation of the results combining soft independent modelling by class analogy (SIMCA) and partial least square discriminant analysis (PLS-DA) allowed the correct classification (true positives) of 94.1, 85.6, and 100% of the Basmati, Long Grain, and Thai rice, respectively. The specificity (true negatives) of Basmati, Long Grain, and Thai was 94.4, 82.1, and 100%, respectively.

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Changes in Soluble Protein Fractions of Rice Varieties after Cooking by Different Methods

The Indian Journal of Nutrition and Dietetics ◽

10.21048/ijnd.2016.53.3.5298 ◽

2016 ◽

Vol 53 (3) ◽

pp. 277

Author(s):

Suman ◽

Pinky Boora

Keyword(s):

Soluble Protein ◽

Protein Fractions ◽

Cooking Methods ◽

Cooking Method ◽

Rice Varieties ◽

Pressure Cooking ◽

Cooked Rice ◽

Rice Samples

The aim of this research was to study the changes in soluble protein fractions of six rice varieties cooked by four cooking methods viz. ordinary, pressure, microwave and solar cooking methods. In cooked rice albumin, globulin, prolamin and glutelin fractions ranged from 4.1 to 4.3, 11.6 to 12.2, 3.0 to 3.6 and 80.5 to 81.0 % under various cooking methods against 6.4, 14.6, 4.6 and 74.4 % in the uncooked samples. Results indicated that albumin, globulin and prolamin fractions decreased significantly after cooking. This decrease was accompanied by a significant increase in the glutelin fraction as compared to uncooked rice samples. Among cooking methods, albumin in pressure and solar, globulin in solar and prolamin in ordinary were significantly (P<0.05) higher than other methods. However, in respect of glutelin content microwave and solar cooking methods were superior to ordinary but at par to pressure cooking method.

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Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India

Foods ◽

10.3390/foods10081917 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1917

Author(s):

Deepak Kasote ◽

Vivek Kumar Singh ◽

Haritha Bollinedi ◽

Ashok Kumar Singh ◽

Nese Sreenivasulu ◽

...

Keyword(s):

Solid Phase ◽

Basmati Rice ◽

Milled Rice ◽

Rice Varieties ◽

Improved Varieties ◽

Marker Compound ◽

Benzoic Acid Derivatives ◽

Cooked Rice ◽

Volatile Profiles ◽

Rice Samples

Herein, optimized headspace solid phase microextraction with gas chromatography–tandem mass spectrometry (HS-SPME-GC-MS/MS) was used to estimate the 2-acetyl-1-pyrroline (2-AP) in raw and cooked rice samples of ten different traditional and improved varieties. Furthermore, HS-SPME-GC-MS-based volatile profiling was subjected to untargeted analyses to identify major odorants in raw and cooked rice samples, and to understand chemical proximities among volatile profiles. Results showed that 2-AP content was remarkably increased in cooked rice compared to raw. Among the varieties studied, Pusa-1652 (Improved Kala Namak) and Kala Namak-2 were superior in the 2-AP content than Basmati varieties. Additionally, Govind Bhog, Kala Jeera and Jeera-32 had 2-AP content equivalent to or superior to Basmati rice varieties. Altogether, 18 and 22 volatiles were identified in the raw and cooked rice samples studied, respectively. Of these, ethyl butyrate, ethyl 3-methylbutanoate, 2-undecanone, ethyl benzoate, ethyl benzeneacetate, 2-methylnaphthalene, and 1-methylnaphthalene were characteristically detected in the cooked rice. The high amount of 2-ethyl-1-hexanol was uniquely found in raw rice samples, which can be a marker compound for freshly milled rice. Along with 2-AP, butanoic acid and benzoic acid derivatives, phenylethyl alcohol, ethyl 3-hydroxybutyrate, and indole may be responsible for the overall perceived characteristic Basmati-like aroma in cooked rice.

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Sensory evaluation of commercial ready-to-eat rice between trained panelist and consumer

British Food Journal ◽

10.1108/bfj-11-2016-0530 ◽

2018 ◽

Vol 120 (2) ◽

pp. 367-377 ◽

Cited By ~ 4

Author(s):

Yong-Suk Kwon ◽

Se-young Ju

Keyword(s):

Brown Rice ◽

Principal Component ◽

Partial Least Square ◽

Least Square ◽

Partial Least Square Regression ◽

Consumer Acceptability ◽

Content Type ◽

White Rice ◽

Cooked Rice ◽

Rice Samples

Purpose The purpose of this paper is to examine descriptive sensory characteristics and consumer acceptability of eight commercial ready-to-eat cooked rice samples by 8 trained panelists and 50 consumers. Design/methodology/approach A total of 24 descriptive attributes for appearance, odor/aroma, taste/flavor, and texture were developed. Also Consumer Acceptability (CA) was performed for overall liking, appearance, flavor, and texture liking. All statistical analyses were using analysis of variance, principal component analysis (PCA), hierarchical cluster analysis (HCA), and partial least square regression (PLSR). Findings The overall liking score for the cooked white rice from C brand was the highest (6.43) among the eight samples. Three groups of eight commercial ready-to-eat cooked rice samples were obtained from PCA and HCA. The samples of cooked white rice from C, N, and O brand characterized by intactness, starch odor, translucency, whiteness, and glossiness were located on to the positive PLS 1, whereas the samples of cooked white rice from D and E brand characterized by scorched odor, cohesiveness, stickiness, and moistness were located on the negative side of PLS 2 in the PLSR analysis. Originality/value Further studies on the improvement of sensory quality for brown rice are necessary to increase CA in terms of health functionality of brown rice.

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Physicochemical Properties and Drivers of Liking and Disliking for Cooked Rice Containing Various Types of Processed Whole Wheat

Foods ◽

10.3390/foods10071470 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1470

Author(s):

Da-Been Lee ◽

Mi-Ran Kim ◽

Jeong-Ae Heo ◽

Yang-Soo Byeon ◽

Sang-Sook Kim

Keyword(s):

Physicochemical Properties ◽

Consumer Acceptance ◽

Consumer Acceptability ◽

Acceptance Test ◽

Cooked Rice ◽

Whole Wheat ◽

Roll Mill ◽

Health Related ◽

Rice Samples ◽

Consumer Acceptance Test

For utilization of whole wheat (WW) in cooked rice products, WW was processed by four different methods (steeping (S_WW), milling (M_WW), enzymatic treatment (E_WW), and passing through a roll mill (1 mm) (R_WW)). Additionally, the physicochemical properties of cooked rice containing various processed wheat were investigated. The hardness of the cooked rice decreased significantly with R_WW and E_WW compared to WW. As a result of a consumer acceptance test, the cooked rice samples containing M_WW and E_WW with high liking scores frequently included ‘chewiness’ as a reason for liking, and the cooked rice with WW and S_WW was mentioned as being ‘too hard’ as a reason for disliking. The cooked rice with R_WW, which had the lowest liking score, was mentioned as having appearance characteristics such as ‘husk’, ‘clumpy appearance’, and ‘messy appearance’ as reasons for disliking. The overall results of this study suggest the inclusion of M_WW or E_WW with cooked rice considering health-related benefits and consumer acceptability.

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Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice

International Journal of Food Engineering ◽

10.1515/ijfe-2020-0097 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Priyanka Sethupathy ◽

S. K. Sivakamasundari ◽

Jeyan. A. Moses ◽

Chinnaswamy Anandharamakrishnan

Keyword(s):

Amylose Content ◽

Starch Content ◽

Matter Content ◽

Dry Matter Content ◽

Hydrolysis Time ◽

Rice Varieties ◽

Cooked Rice ◽

Oral Processing ◽

The Impact

AbstractThis research explored the impact of in-vivo oral processing on the bolus properties of three rice varieties [white ponni (WP), mappillai samba (MS), and basmati (B)] that were selected based on variations in the amylose content. The amylose and dry matter content of the WP, MS, and B were 4.67, 7.48, and 13.8(%) and 69.57, 60.09, and 70.47(%), respectively. Mastication features (bite-size, chewing time, and chew cycles), bolus properties (particle size distribution, bolus moisture content, rheology, and starch hydrolysis), time-dependent bolus features (rate of incorporation of saliva and saliva content) and, temporal dominance of sensation (TDS) of cooked rice were studied. Results confirmed the significance of oral processing on various bolus characteristics. Moreover, a pronounced correlation between the morphology of rice varieties and mastication features was observed. The structure and textural characteristics of the different rice varieties (MS, WP, B) showed considerable effects on the consumption time (25.7 s, 22.2 s, 17.8 s) and chewing cycles (34, 31, 23). Rate of saliva incorporation was relatively lesser for MS as compared with WP and B. Solid loss followed the trends WP > MS > B. The total starch content of cooked rice boluseswas WP (82.69 ± 0.01%), MS (79.49 ± 0.01%), and B (71.74 ± 0.01%). Further, texture – TDS and flavor – TDS of all varieties were found to be strongly dependent on textural attributes, composition, and oro-sensory perception. This study provides a significant understanding of the oral processing behavior of rice and its bolus, considering the effect of variations in amylose content, texture, and morphology.

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Cooking Characteristics of Three Parboiled Rice Varieties Locally Produced in Gogounou and Banikoara in North-Benin

Uganda Journal of Agricultural Sciences ◽

10.4314/ujas.v18i2.2 ◽

2018 ◽

Vol 18 (2) ◽

pp. 83-92

Author(s):

Valère Dansou ◽

Paul A. F. Houssou ◽

Raoul K. Balogoun ◽

Abel B. Hotegni

Keyword(s):

Rice Variety ◽

Cooking Methods ◽

Cooking Method ◽

Rice Varieties ◽

Parboiled Rice ◽

Cooked Rice ◽

Steam Cooking ◽

Swelling Capacity ◽

Rice Samples

Abstract. The cooking ability of three (03) parboiled varieties (IR 841, Oroukokey and Burkina) was evaluated. The method used consisted of four (04) steps: (i) Experimental determination of rice cooking parameters, (ii) evaluation of the three cooking rice methods, (iii) physical quality assessment of the three cooked rice samples and (iv) validation of the best rice cooking method by the women processors. At the laboratory level, results obtained show that for 5 g of every rice variety tested, the variety IR 841 cooked more quickly than the two othervarieties with a cooking time of 24±2 min for IR 841 and 31.25±1.25min and 29±1min respectively for the Oroukokey and Burkina varieties. As for the swelling capacity, the Oroukokey varieties and Burkina swelled more (3.31±0.15% and 3.77±0.34% respectively) than IR 841 variety (2.99±0.22%). Results of the three cooking methods tested with the restaurants, showed that the double cooking and the steam cooking was the most suitable method for cooking of IR 841 whereas the direct cooking method was most preferred for the Oroukokey and Burkina varieties. In conclusion, the double cooking methods was recommended for IR 841while direct cooking method was recommended for the Oroukokey and Burkina varieties.Keywords: IR 841, Oroukokey, Burkina, local, appropriate preparation.

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The Estimation of Iron, Zinc, Phytic Acid Contents and Their Molar Ratios in Different Types of Bread and Rice Consumed in Halabja City, Iraqi Kurdistan

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/910/1/012131 ◽

2021 ◽

Vol 910 (1) ◽

pp. 012131

Author(s):

Kaihan H. K. Hama Salih ◽

Muhammed S. Rasheed ◽

Huda J. Mohammed ◽

Aya A. M. Saeed

Keyword(s):

Phytic Acid ◽

Inductively Coupled Plasma ◽

Colorimetric Method ◽

Mineral Contents ◽

Rice Varieties ◽

Phytic Acid Content ◽

Inductively Coupled ◽

Molar Ratios ◽

Cooked Rice ◽

Rice Samples

Abstract A total of 10 samples involving five bread and five rice types and five cooked rice were selected. The iron and Zn contents were analyzed using an Inductively Coupled Plasma Mass Spectrophotometer (ICP-MS), and phytic acid content was analyzed using a rapid colorimetric method using a spectrophotometer. Phytic acid to Fe and Zn molar ratios were also determined using their molar weight to determine the potential bioavailability of selected nutrients. A one-way ANOVA test was used to statistically analyze the means differences between the phytate and mineral contents between the bread and rice samples. The variation of Fe and Zn (mg kg-1) in the bread samples was 24.1-65.6 and 13.3-22.8, in row rice was 10.8 to 45.3 and 8.66-17.4, and in cooked rice was 10.0-45.2 and 6.03-15.5 respectively. The PA concentration in (g 100g-1) was 0.77-1.14 for bread, 0.61-1.10 for row rice, and 0.31-0.77 for cooked rice. And also, PA/Fe and PA/Zn ratios were 2.58-6.01 and 8.07-13.4 for bread, 0.25-1.35, and 39.7-110 for row rice, and 0.11-0.89 and 23.0-125 for cooked rice, respectively. The results indicated that soaking and cooking processes caused the reduction in the Fe, Zn, and PA concentrations by 22.4, 5.54, and 27.7 %, respectively. These results from PA/Fe and PA/Zn molar ratios show that Fe had moderate bioavailability while Zn had low bioavailability. The results may be valuable for generate cultivars of wheat and rice varieties with suitable concentrations of PA and micronutrients, which can lead to the improvement of micronutrient-rich cultivars to reduce malnutrition.

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