The Effect of Microwave Heating of Pandanus Leaves with Vacuum Dried Non-Aromatic Milled Rice on Consumer Acceptability of Cooked 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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Roles of Waxy and Soluble Starch Synthase Iia Alleles in Determining Different Type Resistant Starch Contents of Rice

10.21203/rs.3.rs-107470/v1 ◽

2020 ◽

Author(s):

Hui You ◽

Ouling Zhang ◽

Xu Liang ◽

Cheng Liang ◽

Yongjun Chen ◽

...

Keyword(s):

Resistant Starch ◽

Large Diameter ◽

Starch Synthesis ◽

Soluble Starch ◽

Starch Synthase ◽

Starch Granules ◽

Milled Rice ◽

Cooked Rice ◽

Different Types ◽

Functional Starch

Abstract BackgroundResistant Starch (RS) is a functional starch that has functions of regulating diabetes, hypertension and obesity. The effects of most starch synthesis-related genes (SSRGs) on RS content and their relationships are largely unknown. ResultsIn current study, ninety-nine lines from a recombinant inbred line were selected to investigate the effects of SSRGs on the RS content in different process status. Results revealed that RS content decreased dramatically after cooking, but it did not increase significantly after cooling for 7 days. And RS was closely related to many indexes of physicochemical properties, but was not correlated with granule size. Waxy (Wx) played an important role in controlling RS content and Wxa could elevate RS content in raw milled rice, cooked rice and retrograded rice. Soluble starch synthase IIa (SSIIa) had an impact on RS2, and RS2 content of indica SSIIa were significantly higher than that of japonica SSIIa (SSIIaj). Moreover, interaction of Wx and SSIIa was responsible for variations of RS content in three sample types, RS2 and volume proportion of different size starch granules. ConclusionsWx and SSIIa together significantly regulate different types content of RS in rice, but SSIIa only affects RS2. Wxa-SSIIaj is favorable to forming large-diameter starch granules.

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

Foods ◽

10.3390/foods9121845 ◽

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.

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Effect of cell wall degrading enzymes on the cooking properties of milled rice and the texture of cooked rice.

NIPPON SHOKUHIN KOGYO GAKKAISHI ◽

10.3136/nskkk1962.31.10_656 ◽

1984 ◽

Vol 31 (10) ◽

pp. 656-660 ◽

Cited By ~ 23

Author(s):

Naoto SHIBUYA ◽

Tetsuya IWASAKI

Keyword(s):

Cell Wall ◽

Cell Wall Degrading Enzymes ◽

Milled Rice ◽

Cooked Rice ◽

Degrading Enzymes ◽

Cooking Properties

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Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria

International Journal of Food Studies ◽

10.7455/ijfs.v6i2.436 ◽

2017 ◽

Vol 6 (2) ◽

Cited By ~ 1

Author(s):

Mayowa S. Sanusi ◽

Rahman Akinoso ◽

Nahemiah Danbaba

Keyword(s):

Water Uptake ◽

Cooking Time ◽

Width Ratio ◽

Equivalent Diameter ◽

Uptake Ratio ◽

Elongation Ratio ◽

Milled Rice ◽

Cooked Rice ◽

Cooking Properties ◽

Breadth Ratio

This comparative study investigated some physical, milling and cooking properties of four new rice varieties (FARO 44, FARO 52, FARO 60 and FARO 61) in Nigeria. The varieties were processed into white rice and their properties analyzed separately using standard procedures. Results showed that paddy length, paddy-length-to-width-ratio, equivalent diameter, sphericity, grain volume, aspect ratio, thousand paddy grain weight, milled rice length, milled rice width, milled rice length to width ratio, milling recovery, head milled rice, broken milled rice, L*, a*, b*, elongation ratio, cooked-rice-length-to-breadth-ratio, water uptake ratio and cooking time were significantly different (p<0.05) for all the varieties. Milling recovery was found to vary from 65.3 to 68.33%; with FARO 60 having the highest head milled rice. It was observed that FARO 44 had the longest cooking time, elongation ratio and cooked rice length/breadth ratio while FARO 61 was found to have the highest water uptake ratio. There was significant positive correlation (r = 0.824) between percentage head milled rice and milling recovery while negative correlation existed between cooking time and L* (r= - 0.711). This information could be exploited by rice processors in the post-harvest processing of the varieties.

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