Publication no. C-2000-0221-03R |  VIEW ARTICLE

Sensory Quality of Cooked Long-Grain Rice as Affected by Rough Rice Moisture Content, Storage Temperature, and Storage Duration.

Jean-Francois Meullenet (1,2), Bradley P. Marks (3), Jean-Ann Hankins (1), Virginia K. Griffin (1), and Melissa J. Daniels (3). (1) Department of Food Science, University of Arkansas, 272 Young Avenue Fayetteville, AR 72704. (2) Corresponding author. Phone: 501/575-6822. Fax: 501/575-6936. E-mail: <jfmeull@comp.uark.edu> (3) Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR. Cereal Chem. 77(2):259-263. Accepted December 22, 1999. Copyright 2000 American Association of Cereal Chemists, Inc.

The effects of postharvest conditions (i.e., rough rice moisture content, storage temperature, and storage duration) on sensory quality of one long-grain rice cultivar grown in Arkansas (Cypress) were evaluated using a professional descriptive sensory panel. Eight textural (adhesion to lips, hardness, cohesiveness of mass, roughness of mass, toothpull, particle size, toothpack, and loose particles) and six flavor attributes (overall rice impression, sulfur, starch, grainy, metallic, and cardboard) were identified as most important in describing the sensory characteristics of cooked Cyress rice. Postharvest conditions had significant effects on rice sensory quality, and regression models illustrated the effects of each postharvest variable and their interactions.