title: Impacts of degree of milling on the appearance and aroma characteristics of raw rice.
abstract: BACKGROUND
  Little has been reported about the sensory impact of degree of milling (DOM) on raw, uncooked rice. This study focuses on the effects of DOM, which was measured by surface lipid content (SLC), on appearance and aroma attributes of raw rice, as well as the appearance of cooked rice; greater DOM leads to lesser SLC levels.
  
  
  RESULTS
  Milled-rice samples with SLCs of 0.64, 0.59, 0.42 and 0.25%, as well as brown rice (2.27% total lipid content), were evaluated by trained panelists on three appearance- and five aroma-related attributes of raw rice, as well as four appearance-related attributes of the resultant cooked rice. All milled-rice samples, varying in SLC level from 0.64% to 0.25%, differed from brown rice with respect to raw-rice and cooked-rice appearance and aroma attributes. A significant sensory difference among the four raw-rice samples was present only in the degree of whiteness; however, such a difference was absent once the samples were cooked. When cooked, highly milled rice (0.25% SLC) was rated glossier than either lightly milled rice (0.64% SLC) or brown rice.
  
  
  CONCLUSIONS
  The present study demonstrated that sensory impacts of DOM on raw rice were present between brown rice and milled-rice samples, but not among the milled-rice samples varying in SLC level from 0.64% to 0.25%. The overall findings indicate that consumers may not detect appearance- or aroma-related differences among raw-rice samples ranging in SLC from 0.64% to 0.25%. © 2015 Society of Chemical Industry.
authors.affiliation: Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA.|Laboratorio Tecnológico del Uruguay, 11500 Montevideo, Uruguay.
authors.forename: Mariana
authors.initials: M
authors.lastname: Rodríguez-Arzuaga
authors.affiliation: Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA.
authors.forename: Sungeun
authors.initials: S
authors.lastname: Cho
authors.affiliation: Laboratorio Tecnológico del Uruguay, 11500 Montevideo, Uruguay.
authors.forename: María A
authors.initials: MA
authors.lastname: Billiris
authors.affiliation: Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA.
authors.forename: Terry
authors.initials: T
authors.lastname: Siebenmorgen
authors.affiliation: Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA.
authors.forename: Han-Seok
authors.initials: HS
authors.lastname: Seo
mesh_terms: D001131:Arkansas; D055598:Chemical Phenomena; D003258:Consumer Behavior; D003296:Cooking; D018556:Crops, Agricultural / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis*; D005511:Food Handling; D005513:Food Inspection; D005518:Food Preferences; D006801:Humans; D009753:Nutritive Value; D009812:Odorants; D055620:Optical Phenomena; D012275:Oryza / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D010775:Photic Stimulation; D010860:Pigments, Biological / Q000032:analysis* / Q000096:biosynthesis; D025341:Principal Component Analysis; D012639:Seeds / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D012677:Sensation; D013499:Surface Properties; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000378:metabolism
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D010860:Pigments, Biological; D055549:Volatile Organic Compounds
keywords: appearance; aroma; cooked rice; degree of milling; raw rice; surface lipid content