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ARS Home » Southeast Area » Stuttgart, Arkansas » Dale Bumpers National Rice Research Center » Research » Publications at this Location » Publication #118199
Title: TEXTURAL AND PHYSICAL PROPERTIES OF KOSHIHIKARI RICE GROWN IN ARKANSAS

Author
item Bryant, Rolfe
item Jones, Georgia

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/17/2001
Publication Date: N/A
Citation: N/A

Interpretive Summary: Genetics is one factor which influences the quality of rice. Environmental and cultural practices are also factors that influence rice quality and may play an even greater role than genetics. Koshihikari is a premium rice used by the Japanese. It is imperative that any Koshihikari exported to Japan be of good quality and that we understand how growing conditions affect quality. The objective of this research was to examine the effect growing location would have on the chemical (i.e., amylose, protein) and physical properties of Koshihikari. Koshihikari from the same seed stock was grown in ten different locations in Arkansas. The samples were different for protein, viscosity and instrumental textural analysis. This study will benefit scientists and farmers in understanding the effect environmental and cultural practices on the quality of Koshihikari rice.

Technical Abstract: Koshihikari rice samples grown in ten different locations in Arkansas were examined for their physical (RVA and DSC) and textural (sensory panel and texture analyzer) characteristics. The amylose content ranged from 13.1% to 14.2%. The protein content ranged from 6.0% to 7.3%. Each sample showed a varying degree of pasting viscosity (RVU's) and a two gradient viscosity profile. The sensory panel did not perceive any significant differences in roughness, hardness, cohesiveness, toothpacking/toothstickiness or cohesiveness of mass, however there were significant differences for stickiness-to-lips (p<0.1). The texture profile analysis showed significant difference (p<0.0001) for hardness, cohesiveness, adhesiveness and adhesiveness:hardness ratio.