Submitted to: Rice Technical Working Group Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: February 1, 1996
Publication Date: N/A
"Taste" analyzers, developed in Japan, convert various physicochemical parameters of rice into "taste" scores based on correlations between NIR measurements of key constituents (e.g., amylose, protein, moisture, fat acidity) and preference sensory scores. These "taste" analyzers are being used by Japanese millers and wholesalers to grade rice, both domestic and imported. This study examines the applicability of using the Satake Neuro Fuzzy Rice Taster for evaluating U.S. medium grain rice varieties. The Rice Taster, as presently calibrated, does not appear to be a valid tool for assessing rice varieties with low (less than 18 percent) amylose contents. The low amylose varieties fell outside the range of the calibration set used by Satake. The effects of degree of milling and U.S. shipping practices on Rice Taster scores (S) were also determined. Conditioning of the bran during 4 weeks of refrigerated storage led to the bran being more readily removed from the kernel during milling. This resulted in the mille rice having significantly lower protein, free fatty acids, and hexanal levels, increased whiteness and milling degree measures, and higher S values. Deep-milling significantly increased chemical measures of amylose; protein and free fatty acids contents significantly decreased. Rice Taster measurements of "amylose" (A) and protein (B) significantly decreased with deep-milling; moisture (C), "fat acidity" (D), and milling yield (D) were not significantly affected. S significantly increased (mean 5 points) with deep-milling.