Publication no. C-1997-0818-04R |  VIEW ARTICLE

Effects of Drying Conditions, Final Moisture Content, and Degree of Milling on Rice Flavor.

Elaine T. Champagne (1,2), Karen L. Bett (1), Bryan T. Vinyard (1), Bill D. Webb (3), Anna M. McClung (3), Franklin E. Barton II, (4), Brenda G. Lyon (4), Karen Moldenhauer (5), Steve Linscombe (6), and David Kohlwey (7). (1) USDA ARS Southern Regional Research Center. (2) Corresponding author. E-mail: <etchamp@nola.srrc.usda.gov> (3) USDA ARS Rice Research Unit. (4) USDA ARS Richard B. Russell Research Center. (5) University of Arkansas. (6) Louisiana State University. (7) Riviana Foods, Inc. Cereal Chem. 74(5):566-570. Accepted May 16, 1997. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 1997.

The extent that postharvest processing parameters influence the sensory quality of cooked rice is not well known. In this investigation, the effects of drying conditions, final moisture content, and degree of milling on the flavor of rice varieties Bengal, M-401, and Koshihikari were determined by descriptive sensory analysis. No trends were observed indicating an increase or decrease in flavor attributes with increased drying temperatures (18-60°C). Intensities of desirable and undesirable flavor attributes were higher in rice dried to 15% moisture compared to 12% moisture. The effects of deep-milling on flavor attribute intensities were dependent on moisture content and variety or location.