Details

Autor(en) / Beteiligte

• Yi, Zhao
• Zhuohua, Zeng
• Likui, Fang
• Yunjun, Zeng
• Geng, Zhong

Titel

Impact of milling on the sensory quality and flavor profile of an aromatic rice variety produced in Chongqing

Ist Teil von

• Journal of cereal science, 2024-03, Vol.116, p.103844, Article 103844

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2024

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• The milling degree is a crucial factor that influences the quality of aromatic rice. In this study, we investigated the changes in sensory quality and flavor profile during process of Chongqing-produced aromatic rice Our findings revealed that with an increase in milling time, there was a decrease in DOM from 21% to 16.12%, BD from 7.15% to 0.125%, and an increase in broken rice rate from 5.30% to 10.24%. whiteness, transparency, and fine whiteness increased to different extents. The taste value of uncooked aromatic rice improved from 70 to 85 as well. Moreover, both pasting properties and sensory evaluation value of cooked aromatic rice showed improvement too. However, the volatile content gradually decreased and the volatile composition changed along with the milling time degree while nonlinearly decreasing for key component rice aroma 2-AP. It was determined that controlling the milling time at 40 s, BD at 3.065 %, and DOM at 13 0.057% were beneficial for maintaining aroma and improving sensory quality of aromatic rice. These results provide practical references processing conditions aromatic rice which can also reduce energy consumption and improve grain utilization efficiency. [Display omitted] •Milling destroyed structure and improved cooking characteristics of milled rice.•The flavor profile has been affected from degree of milling of aromatic rice.•Moderate milling retains the flavor profile while improving the sensory quality.