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

July 1999 Volume 76 Number 4
Pages 483 — 486
Jean-Francois C. Meullenet , 1 , 2 Bradley P. Marks , 3 Kaye Griffin , 1 and Melissa J. Daniels 3

Dept. Food Science, University of Arkansas, 272 Young Ave., Fayetteville, AR 72704. Corresponding author. E-mail: JFMEULL@comp.uark.edu Phone: 501/575-6822. Fax: 501/575-6936. Dept. Biological and Agric. Engineering, University of Arkansas, Fayetteville.

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Accepted February 22, 1999.

In both domestic and international markets, the end-use quality of rice affects its market value and acceptability to consumers. The effect of various postharvest processing treatments on sensory characteristics of cooked rice was investigated using sensory descriptive methods. Cooked rice quality was affected (P < 0.05) by rough rice wet holding, drying temperature, storage temperature, and storage duration. Cohesiveness of mass and hardness of sample were significantly affected by the temperature of drying. A higher storage temperature reduced the cohesiveness of mass and gluiness, while sample hardness, clumpiness, and geometry of slurry increased. Storage duration had more profound effects on the sensory attributes studied. Perceived starchy note, clumpiness, gluiness, and overall sensory impression decreased after four weeks of storage. Storage duration also influenced hardness, moisture absorption, sulfury notes, and cardboardy notes.

© 1999 American Association of Cereal Chemists, Inc.