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ARS Home » Southeast Area » Stuttgart, Arkansas » Dale Bumpers National Rice Research Center » Research » Publications at this Location » Publication #143508
Title: A COMPARISON OF VOLATILE COMPOUNDS AND PHYSICAL CHARACTERISTICS OF KOSHIHIKARI AND BASMATI RICE PREPARED IN DIFFERENT COOKERS

Author
item Bryant, Rolfe
item JONES, GEORGIA - UNIV NEB, LINCOLN
item Grimm, Casey

Submitted to: Journal of Sensory Studies
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/1/2007
Publication Date: 8/1/2007
Citation: Bryant, R.J., Jones, G., Grimm, C.C. 2007. A COMPARISON OF VOLATILE COMPOUNDS AND PHYSICAL CHARACTERISTICS OF KOSHIHIKARI AND BASMATI RICE PREPARED IN DIFFERENT COOKERS. Journal of Sensory Studies.

Interpretive Summary: The type of cookers used to cook rice may affect the texture and/or flavor of the rice. In order to determine if this was true, two types of rice, Koshihikari from Japan and Basmati from Pakistan, were cooked in two different types of rice cooker, Hitachi and national Rice Cookers. It was found that rice cooked in the National rice cooker too about 40 minutes to cook and was harder, whereas, the Hitachi coked the rice in about 20 minutes. Also certain volatiles were present in greater amount in one cooker than in the other. The above research would be of benefit to researchers and consumers because it shows that rice cookers can have an effect on texture and flavor of rice cooked in them.

Technical Abstract: Koshihikari and Basmati rices, two premium rices from Japan and Pakistan respectively, were evaluated for volatile compounds and textural characteristics using three different cooking methods. Three hundred grams of each rice were prepared in National and Hitachi rice cookers and a covered saucepan ("stove top" method). Samples were analyzed for hardness, adhesiveness and cohesiveness using a texture analyzer and for volatiles using a using a GC-MS. A trained sensory panel evaluated the samples for six textural attributes: stickiness-to-lips, hardness, cohesiveness, toothpacking/toothstickiness, cohesiveness of mass, and roughness. The Hitachi cooker and the "stove top" methods cooked the rices in about 20 minutes while the National cooker required about 40 minutes. The texture analyzer showed that both rices prepared in the National cooker were the hardest with the "stove top" being the softest. Although there was no significant difference in cohesiveness for Koshihikari, there was significant difference (P<0.05) in all the cooking methods for Basmati. Koshihikari prepared in both cookers was more adhesive while Basmati was less adhesive than that prepared on the "stove top". The sensory panel was unable to detect any significant difference (P>0.05) in the preparation methods. Of the volatiles identified by SPME/GC/MS, dodecanal and hexanoic acid were present in greater amounts in the samples prepared in the Hitachi, whereas, acetone and naphthalene were present in greater amounts in the samples prepared in the National. The aforementioned data shows that rice cookers can have an effect on texture and flavor of rice cooked in them.