Author
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BRYANT, ROLFE |
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JONES, GEORGIA - 6225-05-00 |
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Submitted to: Rice Technical Working Group Meeting Proceedings
Publication Type: Abstract Only Publication Acceptance Date: 2/27/2000 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Preparation method has a profound affect on the cooking quality of rice. This is especially true for specialty rices (i.e., koshihikari, basmati). Koshihikari rice, grown at the University of Arkansas Rice Research and Extension Center in Stuttgart, AR, was evaluated for volatile compounds and physical characteristics. Three hundred grams of rice was prepared in cookers manufactured by National and Hitachi. The rice was washed until the water became clear. It was then drained and reweighed. The amount of water needed to obtain a 1:1.5 rice to water ratio was then added. Rice was soaked for one hour prior to cooking. The Hitachi cooker was found to have a shorter cooking time that the National. However, the final moisture content was found to be similar (~60%). Samples were analyzed for hardness, adhesiveness, cohesiveness, gumminess and chewiness using a texture analyzer and for volatiles using a GC-MS. The National cooker produced rice that was significantly more adhesive and gummy, whereas the rice cooked in the National cooker was more adhesive. There appeared to be no significant difference in hardness, cohesiveness, and chewiness. However, a panel perceived that the rice cooked in the National cooker was harder than that cooked in the Hitachi. Of the volatiles identified by GC- MS, dodecanal and hexanoic acid were present in greater amounts in the samples prepared in the Hitachi. Whereas, acetones and naphthalene were present in greater amounts in the samples prepared in the National. |
