Whole-grain rice flavor associated with assorted bran colors

Journal of Sensory Studies

Volumn 27, Issue 2, 2012, Pages 78-86

  Bett Garber, K L ^a   Lea, J M ^a   Champagne, E T ^a   Mcclung, A M ^b  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BROWN RICE; DESCRIPTIVE ANALYSIS; DESCRIPTORS; HEALTH BENEFITS; MOUTHFEEL; RED RICE; RICE BRANS; RICE SAMPLES;

GRAIN (AGRICULTURAL PRODUCT);

CANIS FAMILIARIS;

EID: 84859433212     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2011.00368.x     Document Type: Article

References (15)

1. BETT-GARBER, K.L., CHAMPAGNE, E.T., INGRAM, D.A. and MCCLUNG, A.M. 2007. Influence of water-to-rice ratio on cooked rice flavor and texture. Cereal Chem. 84, 614-619.
2. CHAMPAGNE, E.T., BETT, K.L., VINYARD, B.T., MCCLUNG, A.M., BARTON, F.E., MOLDENHAUER, K., LINSCOMBE, S. and MCKENZIE, K. 1999. Correlation between cooked rice texture and Rapid Visco Analyses measurements. Cereal Chem. 76, 764-771.
3. CHAMPAGNE, E.T., BETT-GARBER, K.L., FITZGERALD, M.A., GRIMM, C.C., LEA, J.M., OHTSUBO, K., JONGDEE, S., XIE, L., BASSINELLO, P.Z., RESURRECCION, A. etal. 2010. Important sensory properties differentiating premium rice varieties. Rice 3, 270-281.
4. CIVILLE, G.V., LAPSLEY, K., HUANG, G., YADA, S. and SELTSAM, J. 2010. Development of an almond lexicon to assess the sensory properties of almond varieties. J. Sensory Studies 25, 146-162.
5. FINOCCHIARO, F., FERRARI, B., GIANINETTI, A., DALL'ASTA, C., GALAVERNA, G., SCAZZINA, F. and PELLEGRINI, N. 2007. Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing. Mol. Nutr. Food Res. 51, 1006-1019.
6. GOFFMAN, F.D. and BERGMAN, C.J. 2002. Total phenolics and antiradical efficiency of rice bran extracts. Proc. 29th Rice Technical Working Group Meeting, 2002, Little Rock, AR.
7. GOFFMAN, F.D. and BERGMAN, C.J. 2004. Rice kernel phenolic content and its relationship with antiradical efficiency. J. Sci. Food Agric. 84, 1235-1240.
8. GOODWIN, H.L., JR., 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 Reseach Report No. CP2-96, Texas A&M University, College Station, TX.
9. KOPPEL, K. and CHAMBERS, E, IV. 2010. Development and application of a lexicon to describe the flavor of pomegranate juice. J. Sensory Studies 25, 819-837.
10. LIMPAWATTANA, M. and SHEWFELT, R.L. 2010. Flavor lexicon for sensory descriptive profiling of different rice types. J. Food Sci. 75, S199-S205.
11. MEILGAARD, M., CIVILLE, G.V. and CARR, B.T. 2007. Sensory Evaluation Techniques, 4th Ed. Chap. 9, pp. 141-172, Chap. 11, pp. 189-253, CRC Press, Boca Raton, FL.
12. MEULLENET, J.F.C., MARKS, B.P., GRIFFIN, K. and DANIELS, M.J. 1999. Effects of rough rice drying and storage on sensory profiles of cooked rice. Cereal Chem. 76, 483-486.
13. MOON, M. 2010. USA Rice: An update on commodities and staple foods. Nutr. Today 45, 273-277.
14. PARK, J.K., KIM, S.S. and KIM, K.O. 2001. Effect of milling ratio on sensory properties of cooked rice and physicochemical properties of milled and cooked rice. Cereal Chem. 78, 151-156.
15. TALAVERA-BIANCHI, M., CHAMBERS, E., IV and CHAMBERS, D.H. 2010. Lexicon to describe flavor fresh leafy vegetables. J. Sensory Studies 25, 163-183.