Physicochemical Characterization and Consumer Acceptance by Asian Consumers of Aromatic Jasmine Rice

Abstract

Physicochemical properties and acceptance by Asian consumers in the United States of 3 commercially U.S.-grown and 12 imported jasmine rice samples were evaluated. Rice kernels, flour, and starch were characterized for physical, chemical, pasting, and thermal properties. Amylose content, gel type, hardness-to-stickiness ratio, surface fat, protein, and pasting properties significantly affected the eating and cooking qualities and physical appearances of the rice samples; these variables were key to distinguishing the major quality differences and to differentiating U.S.-grown from imported jasmine rice. Data collected from this study could be useful to rice producers, importers, or rice breeders for understanding the physicochemical characteristics of aromatic jasmine rice and its acceptance by Asian consumers.

Quick cooking rice by high hydrostatic pressure processing

“…These physicochemical characteristics are in accordance with data obtained by Suwansri and Meullenet (2004), who found jasmine to be a lowamylose rice (less than 20%).…”

“…The Visco-amylograph curves were evaluated in terms of gelatinization temperature, maximum (peak viscosity), minimum and final viscosity, breakdown or stability (decrease in viscosity during heating at 95 C relative to the peak viscosity), trough viscosity (minimum viscosity after peak viscosity) and setback or starch retrogradation (final viscosity at 50 C minus trough viscosity) (Prasert & Suwannaporn, 2009;Yalcin & Basman, 2008;Suwansri & Meullenet, 2004;Limpisut & Jindal, 2002).…”

Protein and starch characteristics of milled rice from different cultivars affected by transplantation date

“…The difference in quality attributes of milled rice has been owing to the Electronic supplementary material The online version of this article (doi:10.1007/s13197-016-2293-x) contains supplementary material, which is available to authorized users. difference in amylose content, amylopectin structure and protein content (Suwansri and Meullenet 2004). Variations in soil moisture and nutrient availability, ambient temperature, and atmospheric composition also affected starch functionality (Beckles and Thitisaksakul 2014).…”

Rheological characteristics and texture attributes of glutinous rice cakes (mochi)

“…Both G 00 and l 2 stand for viscous or liquid phase in dynamic mechanical spectrum and creep test, respectively. As that for jasmine rice (Suwansri & Meullenet, 2004), the physicochemical properties and viscosity profile were correlated. Gumminess ( Fig.…”