scholarly journals Color-Induced Aroma Illusion: Color Cues Can Modulate Consumer Perception, Acceptance, and Emotional Responses toward Cooked Rice

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1845
Author(s):  
Shady Afrin Jeesan ◽  
Han-Seok Seo
Keyword(s):  
Emotional Responses ◽  
Brown Rice ◽  
Consumer Perception ◽  
Cultural Backgrounds ◽  
Milled Rice ◽  
Cooked Rice ◽  
Yellow Orange ◽  
Rice Consumption ◽  
Rice Samples ◽  
Color Cues

Since rice is often cooked in many countries with different types of ingredients or seasonings, the surface colors of traditional rice meal items vary across cultural backgrounds. This study aimed to determine whether consumer perception, acceptance, willingness to eat, and emotional responses toward cooked rice samples could differ with their surface color cues. Milled rice was cooked with one of three food colorants: yellow, orange, and green, with milled (white) and un-milled (brown) rice cooked without colorants used as respective test and filler samples. Using a check-all-that-apply method, 98 rice consumers checked all aroma attributes they perceived by sniffing each of the four cooked-rice samples (white, yellow, orange, and green). They also rated the four samples with respect to attribute intensity, liking, emotional responses, and willingness to eat. The results showed that participants associated colored rice with specific ingredient-related aroma attributes (e.g., green color elicited sweet peas or spinach aromas). Color cues also affected ratings of attribute intensity, liking, willingness to eat, and emotional responses to cooked rice samples. In conclusion, this study provides empirical evidence that in the context of cooked rice consumption, color cues can elicit associated aromas and modulate consumer perception, acceptance, and evoked emotions to cooked rice.

scholarly journals NIR Spectroscopy Detects Chlorpyrifos-Methyl Pesticide Residue in Rough, Brown, and Milled Rice

2020 ◽  
Vol 36 (6) ◽  
pp. 983-993
Author(s):  
Fatima S Rodriguez ◽  
Paul R Armstrong ◽  
Elizabeth B Maghirang ◽  
Kevin F Yaptenco ◽  
Erin D Scully ◽  
...  
Keyword(s):  
Pesticide Residue ◽  
Brown Rice ◽  
Nir Spectroscopy ◽  
List Type ◽  
Pesticide Level ◽  
Milled Rice ◽  
Near Infrared Reflectance ◽  
Independent Validation ◽  
Rough Rice ◽  
Rice Samples

HighlightsNIR spectroscopy detects quantitative and qualitative levels of chlorpyrifos-methyl residues in bulk rice.Levels of chlorpyrifos-methyl residues in bulk rice can be differentiated at 78% to 100% correct classification.Important NIR wavelengths for chlorpyrifos-methyl residue detection were identified.NIR spectroscopy can be used to detect maximum residue levels of chlorpyrifos-methyl pesticide in rice.Abstract. A rapid technique that uses near-infrared reflectance (NIR) spectroscopy for simultaneous qualitative and quantitative determination of the presence of varying concentrations of chlorpyrifos-methyl in bulk samples of rough, brown, and milled rice was established. Five rice varieties, free of pesticides, obtained from RiceTec Inc. and USDA-ARS Arkansas experimental field were used as rough rice samples and also processed to obtain corresponding brown and milled rice. Rice samples were treated with StorcideTM II containing varying levels of the active ingredient, chlorpyrifos-methyl: 0, 1.5, 3, 6, 9, and 12 ppm for rough rice, 0, 0.75, 1.5, 3, 4.5, and 6 ppm for brown rice, and 0, 0.1, 0.2, 0.4, 0.6, and 0.8 ppm for milled rice. Concentrations of chlorpyrifos-methyl were verified using gas chromatography-mass spectrometry analyses. A commercial NIR spectrometer (950-1650 nm wavelength range) was used to obtain spectra of bulk samples. Using partial least squares analysis for quantitative analysis, independent validation showed that chlorpyrifos-methyl residues in rough, brown, and milled rice are predictable with R2 ranging from 0.702 to 0.839 and standard error of prediction (SEP) of 1.763 to 2.374 for rough rice, R2 ranging from 0.722 to 0.800 and SEP of 0.953 to 1.168 for brown rice, and R2 ranging from 0.693 to 0.789 and SEP of 0.131 to 0.164 for milled rice. For qualitative analysis obtained using discriminant analysis, rough rice samples with concentrations of 0, 1.5, and 3 ppm pooled as low pesticide level (LPL) is distinguishable to 6, 9, and 12 ppm which were pooled as high pesticide level (HPL). Similarly, for brown and milled rice, the lower three concentrations pooled as LPL is distinguishable from the higher three concentrations pooled as HPL. Independent validation showed overall correct classifications ranging from 77.8% to 92.6% for rough rice, 79.6% to 88.9% for brown rice, and 94.4% to 100% for milled rice. Keywords: Food safety, Grain quality, NIR spectroscopy, Pesticide residue, Rice.

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

Foods ◽  
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.

Dietary Exposure and Natural Occurrence of Total Aflatoxins in Basmati Rice of Pakistan

2017 ◽  
Vol 80 (2) ◽  
pp. 331-337 ◽  
Author(s):  
Nighat Sultana ◽  
Iffat Tahira ◽  
Mumtaz Kausar ◽  
Syed Mujahid Hassan ◽  
Nafeesa Qudsia Hanif
Keyword(s):  
Body Weight ◽  
Food Additives ◽  
Brown Rice ◽  
Dietary Exposure ◽  
Basmati Rice ◽  
Expert Committee ◽  
Natural Occurrence ◽  
Rice Consumption ◽  
Rice Samples ◽  
Permissible Levels

ABSTRACT This study presents the assessment of total aflatoxins (TAFs) in basmati rice (brown, 1,081; white, 1,170) collected from different areas of Punjab, Pakistan, during 2010 to 2015. Due to the carcinogenicity of TAFs, daily dietary exposure is also evaluated based on rice consumption survey data. Methodology was standardized by matrix spike recoveries at four fortification levels (0.1, 0.5, 2.5, and 12.5 ng/g) for TAFs (aflatoxins B1 [AFB1], B2 [AFB2], G1 [AFG1], and G2 [AFG2]). The present study reveals that 1,750 samples (77.74%) were tainted with AFB1, whereas TAFs were detected in 370 samples (16.43%). Of positive samples, 854 brown rice samples (79%) were positive for AFB1, and 154 samples (14.24%) were contaminated with TAFs. For white rice, 896 samples (76.58%) were contaminated with AFB1, whereas 205 samples (18.46%) were found positive for TAFs. Study findings were used to construct a frequency distribution, and AFB1 levels were also compared against permissible levels of TAFs (10 ng/g) as legislated by the European Commission. Results further revealed that daily dietary exposure of TAFs ranged from 0.51 to 10.22 ng/kg of body weight per day, which exceeds the permissible limit of 1 ng/kg of body weight per day as defined by the Joint FAO/WHO Expert Committee on Food Additives.

Effect of Rice Cultivar, Type, Form, and Moisture Content on the Angle of Repose

2019 ◽  
Vol 35 (4) ◽  
pp. 361-368
Author(s):  
Hu Shi ◽  
Terry J. Siebenmorgen
Keyword(s):  
Moisture Content ◽  
Hybrid Rice ◽  
Brown Rice ◽  
Rice Cultivar ◽  
The United States ◽  
Angle Of Repose ◽  
Rice Cultivars ◽  
Milled Rice ◽  
Rough Rice ◽  
Rice Samples

Abstract.The angle of repose (AoR) is a primary characteristic determining the flowablity of grains and thus is an important property for designing rice handling and storage facilities. The aim of this study was to evaluate the AoR of contemporary rice cultivars grown in the United States. An apparatus was constructed to measure both the emptying and piling AoR of rice samples. The effect of rice cultivars (pureline and hybrid), rice types (long-, medium-, and short-grain rice), rice forms (rough, brown, head, and broken milled rice), and moisture content on the AoR of rice were evaluated. Results indicated that all of these factors significantly affected the AoR of rice. The piling AoR was significantly less than the emptying AoR. Hybrid rice cultivars tended to have greater AoR than purelines, which was attributed to the pubescence characteristic of their hulls. The emptying AoR and piling AoR of tested long-grain rough rice cultivars at 12% to 21% moisture content were in the range of 32.7° to 39.7° and 29.6° to 36.9°, respectively.Increasing the moisture content of long-grain rough rice led to greater AoR, possibly due to increased cohesion of rice kernels. Long-grain rough rice cultivars had slightly lesser AoR than those of medium- and short-grain rice cultivars. Among all tested rice forms, brown rice had the least AoR. Head and broken milled rice had approximately the same AoR as rough rice. Keywords: Angle of repose, Bridging, Flowablity, Friction, Rice.

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

2018 ◽  
Vol 120 (2) ◽  
pp. 367-377 ◽  
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.

scholarly journals Digestibility of proteins of the histological components of cooked and raw rice

1984 ◽  
Vol 52 (3) ◽  
pp. 507-513 ◽  
Author(s):  
J. Howard Bradbury ◽  
J. Grant Collins ◽  
N. A. Pyliotis
Keyword(s):  
Cell Walls ◽  
Brown Rice ◽  
Protein Digestibility ◽  
Aleurone Layer ◽  
Milled Rice ◽  
Cooked Rice ◽  
Cross Links ◽  
Vitro Protein

1. The aleurone layer, grain coat and embryo which constitute rice bran are rich in vitamins, lipids, protein and lysine compared with the endosperm (milled rice).2. A method was developed to measure the in vitro protein digestibility of raw and cooked brown rice and their histological components.3. The protein digestibility of cooked endosperm by the in vitro method agreed with that of other workers using in vivo techniques.4. The protein digestibility of the aleurone layer and grain coat from raw rice was only 25% but increased to 65% from cooked rice, due to disruption of the cellulosic cell walls at 100°, which was shown by electron microscopy.5. The decreased protein digestibility due to cooking was not the result of formation of ε-lysyl–γ-glutamyl isopeptide cross-links, but may be due to formation of a cystine-rich core that is resistant to proteases.6. The protein digestibility of cooked brown rice was approximately the same as that of cooked milled rice, hence it is advantageous for those for whom rice is a staple food to consume brown rather than milled rice.

Isolation and Identification of Lipolytic Microorganisms Found on Rough Rice from Two Growing Areas

1978 ◽  
Vol 41 (1) ◽  
pp. 28-30 ◽  
Author(s):  
ANTHONY J. DeLUCCA ◽  
STEPHEN J. PLATING ◽  
ROBERT L. ORY
Keyword(s):  
Fatty Acids ◽  
Brown Rice ◽  
Plate Count ◽  
Isolation And Identification ◽  
Lipolytic Action ◽  
Rough Rice ◽  
Colony Forming Units ◽  
Rice Samples ◽  
Lipolytic Microorganisms ◽  
Rice Oil

Rice bran and whole brown rice are currently underutilized because free fatty acids are formed from rice oil during storage. Rough rice from two growing areas was tested for presence of lipolytic microorganisms that could release these fatty acids. Approximately 10% of the total bacterial plate count (4 × 106/g for Louisiana and 12 × 106/g for the Arkansas rice samples) were lipolytic. Upon testing, most were classified as nonsaccharolytic, alkali-producing pseudomonads. The average mold plate count for the Louisiana sample was 2 × 103 colony forming units (cfu)/g and 5 × 103 cfu/g for the Arkansas sample. All molds isolated showed various amounts of lipolytic action, as determined by the size of the lipolytic zone. The molds were generally isolated more from the Louisiana than from the Arkansas rice. Alternaria and Helminthosporium species, the most prevalent molds, were found in all samples.

scholarly journals Essential nutrient element profiles in rice types: a risk–benefit assessment including inorganic arsenic

2021 ◽  
pp. 1-12
Author(s):  
Manoj Menon ◽  
Amelia Smith ◽  
Joseph Fennell
Keyword(s):  
Wild Rice ◽  
Brown Rice ◽  
Reference Value ◽  
Inorganic Arsenic ◽  
Benefit Assessment ◽  
Nutrient Element ◽  
Risk Benefit Assessment ◽  
Rice Consumption ◽  
Significant Pathway ◽  
The Uk

Abstract Rice is consumed by nearly half of the global population and a significant source of energy and nutrients. However, rice consumption can also be a significant pathway of inorganic arsenic (iAs) exposure, thus requiring a risk–benefit assessment. This study assessed nutrient element (NE) densities in fifty-five rice types (white, brown and wild rice) marketed in the UK. Densities of essential NE were used to rank rice types in meeting daily NE targets under different consumption scenarios through a newly developed optimisation approach. Using iAs data from these rice types, we assessed the margin of exposure (MOE) for low (the UK) and high (Bangladesh) rice intake scenarios. Our results showed that brown and wild rice are significantly higher in many NE and significantly contribute to dietary reference value (DRV). Our modelling showed that switching to brown or wild rice could increase the intake of several essential nutrients by up to eight times that of white rice. Using rice consumption data for mid-to-high-consumption countries, we estimate that brown rice could provide 100 % adult DRV for Fe, Mg, Cr, P and Mo, and substantial contributions for Zn, Se and K. Our results show that the amount of rice primarily determines risk from iAs consumed rather than the type of rice. Therefore, switching from white to brown or wild rice could be beneficial, provided iAs concentration in rice is within the recommended limits.

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