Influence of water-to-rice ratio on cooked rice flavor and texture

Cereal Chemistry

Volumn 84, Issue 6, 2007, Pages 614-619

  Bett Garber, Karen L ^a   Champagne, Elaine T ^a   Ingram, Daphne A ^a   McClung, Anna M ^b  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOSE CONTENT; COOKED RICE; INFLUENCE OF WATER; MEDIUM GRAINS; SENSORY PANELS;

GRAIN (AGRICULTURAL PRODUCT);

EID: 48249131731     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-84-6-0614     Document Type: Article

References (22)

1. Batcher, O. M., Deary, P. A., and Dawson, E. H. 1957. Cooking quality of 26 varieties of milled white rice. Cereal Chem. 34:277-285.
2. Bett-Garber, K. L., Champagne, E. T., McClung, A. M., Moldenhauer, K. A., Linscombe, S. D., and McKenzie, K. S. 2001. Categorizing rice cultivars based on cluster analysis of amylose content, protein content and sensory attributes. Cereal Chem. 78:551-558.
3. Bollich, C. N., Hung, H. H., Webb, B. D., Marchetti, M. A. and Scott, J. E. 1993. Registration of 'Dellmont' rice. Crop Sci. 33:1410-1411.
4. Champagne, E. T., Bett, K. L., Vinyard, B. T., Webb, B. D., McClung, A. M., Barton, II, F. E., Lyon, B. G., Moldenhauer, K., Linscombe, S., and Kohlwey, D. 1997. Effects of drying conditions, final moisture content, and degree of milling on rice flavor. Cereal Chem. 74:566-570.
5. Champagne, E. T., Bett, K. L., Vinyard, B. T., McClung, A. M., Barton, II, F. E., Moldenhauer, K., Linscombe, S., and McKenzie, K. S. 1999. Correlation between cooked rice texture and rapid visco analyzer measurements. Cereal Chem. 76:764-771.
6. Champagne, E. T., Bett-Garber, K. L., McClung, A. M., and Bergman, C. 2004. Sensory characteristics of diverse rice cultivars as influenced by genetic and environmental factors. Cereal Chem. 81:237-243.
7. El-Hissewy, A. A., and El-Kady, A. A. 1992. A study on the cooking and eating quality characters of some Egyptian rice varieties. Acta Alim. 21:23-30.
8. Goodwin, Jr., H. L., Koop, L. A., Rister, M. E., Miller, R. K., Maca, J. V., Chambers, E., Hollingsworth, M., Bett, K., Webb, B. D., and McClung, A. 1996. Developing a common language for the U.S. rice industry: Linkages among breeders, producers, processors, and consumers. TAMRC Consumer Product Market Research CP2-96. Texas A&M University: College Station,TX.
9. Hotelling, H. 1933. Analysis of a complex of statistical variables into principal components. J. Educ. Psychol. 24:417-441, 498-520.
10. Juliano, B. O. 1982. An international survey of methods used for evaluation of the cooking and eating qualities of milled rice. IRRI Res. Paper Series No. 77. IRRI: Los Banos, Philippines.
11. Juliano, B. O., Perez, C. M., Alyoshin, E. P., Romanov, V. B., Blakeney, A. B., Welsh, L. A., Choudhury, N. H., Delgado, L., Iwasaki, T., Shibuya, N., Mossman, A. P., Siwi, B., Damardjati, D. S., Suzuki, H., and Kimura, H. 1984. International cooperative test on texture of cooked rice. J. Texture Stud. 15:357-376.
12. Kainuma, Y., and Ema, S. 1987. The effect of ratio of water to rice on cooking. J. Home Econ. Japan 38:567-575.
13. Khan, M. S., and Ali, A. 1985. Cooking quality of some rice varieties. J. Agric. Res. 23:231-233.
14. Kim, M. H., and Kim, S. K. 1996. Influence of cooking condition and storage time after cooking on texture of cooked rice. J. Korean Soc. Food Nutr. 25:63-68.
15. Kim, W. J., Kim, C. K., and Kim, S. K. 1986. Evaluation and comparison of sensory quality of cooked rice. Korean J. Food Sci. Technol. 18:38-41.
16. Lee, S. J. 1996. Water addition ratio affects texture properties of cooked rice. J. Korean Soc. Food Sci. Nutr. 25:810-816.
17. Lyon, B. G., Champagne, E. T., Vinyard, B. T., Windham, W R., Barton, II, F E., Webb, B. D., McClung, A. M., Moldenhauer, K. A., McKenzie, K. S., and Kohlwey, D. E. 1999. Effects of degree of milling, drying condition, and final moisture content on sensory texture of cooked rice. Cereal Chem. 76:56-62.
18. Meilgaard, M., Civille, G. V., and Carr, B. T. 1999. Sensory Evaluation Techniques. CRC Press: Boca Raton, FL.
19. Rousset, S., Pons, B., and Martin, J. F 1999. Identifying objective characteristics that predict clusters produced by sensory attributes in cooked rice. J. Texture Stud. 30:509-532.
20. Sinki, G. 1994. Rice on the rise. Perfum. Flav. 19:1-9.
21. Srisawas, W, and Jindal, V. K. 2007. Sensory evaluation of cooked rice in relation to water-to-rice ratio and physicochemical properties. J. Texture Stud. 38:21-41.
22. Ward, J. H. 1963. Hierarchical grouping to optimize an objective function. J. Am. Stat. Assoc. 58:236-244.