|Jones, G - UNIV. OF AR RREC|
Submitted to: Extension Publications
Publication Type: Experiment Station
Publication Acceptance Date: July 1, 2006
Publication Date: August 1, 2006
Citation: Bryant, R.J., Jones, G., Grimm, C.C. 2006. Texture profile and volatile compound analyses of ‘Koshihikari’ and ‘Basmati’ rice prepared in different rice cookers. B.R. Wells Rice Research Series 2006. Arkansas Agricultural Experiment Station Research Series 550: 370-376. Technical Abstract: ‘Koshihikari’ and ‘Basmati’, two premium rices from Japan and India, respectively, were evaluated for volatile compounds and textural characteristics using three different cooking methods. Samples were analyzed for hardness, adhesiveness, and cohesiveness using the Texture Analyzer and for volatiles using the GC-MS. A trained sensory panel evaluated the samples for six textural attributes: stickiness-to-lips, hardness, cohesiveness, tooth packing/tooth stickiness, cohesiveness of mass, and roughness. Of the volatiles identified by SPME/GC/MS, dodecanal and hexanal were present in greater amounts in the samples prepared in the Hitachi cooker, whereas, acetone and naphthalene were present in greater amounts in the samples prepared in the National cooker. The Texture Analyzer showed that both rices prepared in the National cooker were the hardest with the “stove top” preparation being the softest. The sensory panel was unable to detect any significant difference (P >0.05) in rice texture due to preparation methods.