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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #287532
Title: The correlation of sensory, cooking, physical and chemical properties of whole grain rice with diverse bran color

Author
item Bett Garber, Karen
item Lea, Jeanne
item McClung, Anna
item Chen, Ming Hsuan

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/9/2013
Publication Date: 11/21/2013
Citation: Bett Garber, K.L., Lea, J.M., McClung, A.M., Chen, M. 2013. The correlationship of sensory, cooking, physical and chemical properties of whole grain rice with diverse bran color. Cereal Chemistry. 90-6:521-528.

Interpretive Summary: This manuscript compared the sensory, chemical, and physical qualities of ten cultivars of whole grain rice. Included were two cultivars for five different bran color classifications. Red and purple bran rice had higher contents of antioxidants (phenols and flavonoids). The purple and red bran rice had different intensities of flavor attributes than the brown, light brown, and white bran cultivars. The texture attributes, springiness and hardness were different among bran colors, also.

Technical Abstract: Whole grain rice is a nutrient dense food because of the intact of bran layer. The literature indicates that there is genetic variability for compounds in the bran layer of whole grain rice, with some compounds in high concentrations in varieties with pigmented bran. The purpose of this study was to compare factors that impact sensory characteristics between different classes of rice bran color. Ten varieties, two from five bran colors (white, light brown, brown, red and purple), were evaluated for descriptive flavor and texture, physical characteristics, gelatinization, temperature, apparent amylose content, and polyphenols. Rice that has red or purple pigmented bran has higher contents of phenols and flavonoids, and these varieties were strongly correlated with some flavor attributes. Unique bran/hay/straw attribute correlated with bran weight and bran thickness, while sweet taste negatively correlated with amylose content. The texture attributes of springiness and hardness were significantly different among bran colors, and a 72% variance can be explained by kernel width, thickness, density, and bran thickness. Physical traits of kernel width, kernel thickness, and bran weight can explained at 68.7% cook time variance. This report enhances the understanding of the relationship between physical properties and sensory attributes.