Chemical, Physical, Textural and Sensory Evaluation on Italian Rice Varieties

Abstract

The characterization of ten Italian rice varieties has been carried out by chemical analysis which requires the use of more or less sophisticated equipment and of technicians trained to the application of analytical methods. Beside this type of analysis, defined as "traditional", it is carried out a descriptive evaluation of the samples from a sensory point of view. Descriptive analysis is a new experience in the evaluation of Italian rice that allows describing and quantifying the sensory properties of the different varieties. As with traditional analysis the calibration of instruments is fundamental and the choice of the adequate analytical method, so the equipment for sensory analysis is the basic choice of assessors who will be part of the panel and their training. Ten heterogeneous varieties of Italian rice have been characterized both from a traditional point of view, namely, chemical, physical and textural (length and width, gel-time, resistance to extrusion, stickiness, amylose content), and sensory, involving a panel of selected, chosen and trained tasters. The analytical data will then be compared in order to bring out similarities and differences. It appears that there is agreement between the sensory analysis and the chemical physical and textural characterization of milled rice. The sensory characterization undoubtedly provides a more complete and accurate information than the instrumental one.

Study on physicochemical, phytochemical, and antioxidant properties of selected traditional and white rice varieties

“…In the case of white rice, due to the removal of the outer bran layer where most of the lipids were present tends to exhibit better organoleptic properties than the traditional rice varieties which shows chewy texture with increased width. The obtained results were in parallel with the findings of Simonelli et al ().…”

“…The variation in textural property in traditional rice varieties is due to the presence of pigments located in the outer layer of the rice grains which makes to gain chewy texture with a nutty flavor after cooking. The similar observations were opined by Simonelli, Galassi, Cormegna, and Bianchi () while evaluating the texture of Italian rice varieties.…”

Interactive effects and modeling of some processing parameters on milling, cooking, and sensory properties for Nigerian rice using a one-step rice milling machine

“…The maximum score was lower in comparison to a score of 9 reported by Devraj et al. (2019) and Simonelli et al. (2017) for white rice, probably due to varietal difference.…”

Evaluation of Genotypic Performances in Native Rice Landraces of Bangladesh

“…The proline accumulation in plants is affected by water deficit [43] and temperature [44] in field conditions. [45] mentioned that sensory characterization undoubtedly provides a more complete and accurate information than the instrumental method for assessment of aroma in native rice cultivars.…”