Effect of Storage Temperature for Paddy on Consumer Perception of Cooked Rice

Abstract

Effect of storage temperature (ST) (5, 15, and 25°C) for paddy on the consumer perception of cooked rice (CR) was investigated with six major rice cultivars in Korea (Ilmibyeo, Chucheongbyeo, Ilpumbyeo, Hwayeongbyeo, Nampyeongbyeo, and Odaebyeo) after 12 months of storage. Germination rate (GR) of the paddy, grading characteristics (percentages of head rice, broken kernels, damaged kernels, colored kernels and chalky kernels) of milled rice (MR) kernels, texture profile analysis (hardness, springiness, cohesiveness, adhesiveness, and chewiness) and color (L*, a*, and b*) of CR were measured. Also, consumer testing on CR was done with 108 consumers. Consumers evaluated acceptability for odor, appearance, taste, texture, and overall purchase intent, and willingness to pay (WTP) of CR. After 12 months of storage, physicochemical characteristics of MR and CR were significantly different depending on ST. The significant difference among three ST of paddy was noted for GR, color b* value, fat acidity of MR, and overall consumer acceptability of CR. The GR was constant during 12 months of storage at 5°C, whereas a significant decrease of GR was noted for all six cultivars within 12 months of storage at 25°C. The average WTP for rice stored at 5°C for 12 months was $U.S. 45.68/20 kg, whereas WTP for rice stored at 15°C and 25°C were $U.S. 44.19/20 kg and $U.S. 41.87/20 kg, respectively, implying the importance of ST on grain quality and product value by consumers. Overall consumer acceptability had high correlation coefficient with WTP (r = 0.985). Overall consumer acceptability had highest correlation with GR of paddy (r = 0.861), followed by b* value of CR (r = –0.826), fat acidity (r = –0.768), cohesiveness (r = 0.733), and hardness (r = –0.650) of CR by TA, implying GR of paddy and b* value of CR could be used as indicators for eating quality of rice.

Effect of Storage Temperature on Biochemical and Mixolab Pasting Properties of Chinese Japonica Paddy

“…Ageing during storage leads to numerous changes in the chemical and physical properties of rice (Noomhorm et al, 1997;Perdon et al, 1999;Pearce et al, 1999;Suzuki et al, 1999;Sowbhagya & Bhattacharya, 2001;Zhou et al, 2002;Sodhi et al, 2003;Patindol et al, 2005;Singh et al, 2006;Cao et al, 2009). These changes in rice pasting properties, color, flavor, and composition result in rice cooking and eating quality (Meullenet al, 2000;Teo et al, 2000;Jang et al, 2009) and depend on the rice variety, storage conditions, and amylose content. Such changes have been attributed to changes in cell walls and proteins, interaction between proteins and the degradative products of lipid oxidation, and starch-protein interaction (Sodhi et al, 2003;Park et al, 2012).…”

Comparison of physicochemical characteristics and consumer perception of rice samples with different countries of origin and prices

“…Despite the fact that consumer perception of domestic rice versus foreign rice is needed to prepare for liberalization of rice market in Korea, currently no information is available. Most rice research has focused on its physicochemical characteristics and the sensory attributes that affect consumer acceptance of cooked rice 15–19. For example, Suwansri and Meullenet15 evaluated the physicochemical properties and the acceptance of 15 rice samples (three commercially US grown and 12 imported jasmine rice samples) by 105 Asian families in the USA.…”

Relating raw rice colour and composition to cooked rice colour

“…Jang et al 4 reported that storage temperature is a major factor affecting the colour of milled rice, with the value of b * increasing as storage temperature increased. Lee et al 5 showed an increase in b * of cooked rice as storage time of rough or milled rice increased from 1 to 3 years at 4 °C.…”