Title: Effects of Fertilizer Inputs and Conventional Versus Organic Management on the Physiocochemical Properties and Sensory Quality of Diverse Rice Cultivars Authors
Submitted to: UJNR Food & Agricultural Panel Proceedings
Publication Type: Proceedings
Publication Acceptance Date: October 28, 2006
Publication Date: November 6, 2006
Citation: Champagne, E.T., Bett Garber, K.L., Mcclung, A.M., Grimm, C.C. 2006. Effects of fertilizer inputs and conventional versus organic management on the physiocochemical properties and sensory quality of diverse rice cultivars. UJNR Food & Agricultural Panel Proceedings. CE1:CE5. Interpretive Summary: The demand for organically-grown rice has increased with consumer demand for organic foods. Organic rice is perceived by the consumer to be safer, fresher, healthier, and taste better than conventionally-grown rice. Perception of differences in flavor and texture between organically- and conventionally-grown rice could be influenced by preference or compositional differences. The objective of this research was to determine if there are compositional differences in organically- and conventionally-grown rice that contribute to flavor and texture differences, as determined by a sensory panel. Protein contents of rice grown with 50% of the recommended nitrogen fertilizer rate and organically were the same and lower than those of rice grown with 100% of the recommended nitrogen fertilizer rate. Starch and mineral contents did not differ. Slickness of the cooked rice, which is influenced by protein content, was higher in the organically-grown rice and in that grown with 50% of the recommended nitrogen fertilizer level than in that grown with 100% of the recommended nitrogen fertilizer rate. Protein content, and not organic management, affected the texture of the rice. Flavor was not affected by management method. This research provides information needed by industry in the marketing of conventionally-grown and organically-grown rice.
Technical Abstract: The demand for organically-grown rice has increased with consumer demand for organic foods. The objective of this research was to determine if there are physicochemical differences in organically- and conventionally-grown rice that contribute to flavor and texture differences, as determined by descriptive sensory analysis, and objective tool.