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United States Department of Agriculture

Agricultural Research Service

Title: Textural and Physical Properties of Koshihikari Rice Grown in Arkansas

item Jones, Georgia
item Bryant, Rolfe

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: February 27, 2000
Publication Date: N/A

Technical Abstract: The acceptance of rice in Japan is significantly influenced by its textual attributes of hardness and the ratio of stickiness to hardness. The purpose of this study was to examine physical (RVA) and textural characteristics (sensory panel and texture analyzer) of Koshihikari rice from the seed stock but grown in ten locations in Arkansas (courtesy of Riceland Foods, Inc.). There was no significant difference in amylose content. Each sample showed a varying degree of water absorption (RVU's) and some showed a two gradient water absorption profile. The sensory panel did not perceive any significant difference in cohesiveness, stickiness to lips, or tooth packing/tooth stickiness, however they were approaching a significant difference for hardness (p<0.06). The texture profile analysis was significantly different (p<0.0001) for hardness, cohesiveness, adhesiveness and adhesiveness/stickiness ratio.

Last Modified: 4/22/2015
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