| Autor: |
Champagne, Elaine T., Bett, Karen L., Vinyard, Bryan T., Webb, Bill D., McClung, Anna M., Barton, Franklin E., Lyon, Brenda G., Moldenhauer, Karen, Linscombe, Steve, Kohlwey, David |
| Zdroj: |
Cereal Chemistry; September 1997, Vol. 74 Issue: 5 p566-570, 5p |
| Abstrakt: |
The extent that postharvest processing parameters influence the sensory quality of cooked rice is not well known. In this investigation, the effects of drying conditions, final moisture content, and degree of milling on the flavor of rice varieties Bengal, M-401, and Koshihikari were determined by descriptive sensory analysis. No trends were observed indicating an increase or decrease in flavor attributes with increased drying temperatures (18–60°C). Intensities of desirable and undesirable flavor attributes were higher in rice dried to 15% moisture compared to 12% moisture. The effects of deep-milling on flavor attribute intensities were dependent on moisture content and variety or location. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
|
Plný text