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ABSTRACT
Recognition of the health benefits of whole‐grain and pigmented bran rice has resulted in their increased consumption. Bran contributes fiber, minerals, vitamins and an array of phytonutrients to the diet. Understanding flavor differences arising from bran pigmentation helps consumers choose the best rice for their use. Ten panelists trained in descriptive analysis developed 25 descriptors to describe whole‐grain rice flavor and evaluated the flavor of 22 rice samples with white, light‐brown, dark‐brown, red and black bran. Brown rice had more intense grainy/starchy, cooked cereal and corn/popcorn/buttery flavors. Black rice was higher in oily, darkberry, medicinal and smoky/burnt flavors. Red rice had greater intensities for beany, animal/wet dog and earthy flavors. The darker cultivars tend to have more bitter taste and astringent mouthfeel. This lexicon enhances the understanding of flavors associated with rice bran color.
PRACTICAL APPLICATIONWhole‐grain rice is unpolished or unmilled rice with the bran layers retained. The bran layer has many nutrients that are removed during polishing (milling). Because of the health benefits of keeping the bran layer intact, whole‐grain rice has experienced an increase in demand worldwide. Milled‐rice flavor has been characterized, but whole‐grain rice has a different flavor profile due to the bran. This new whole‐grain rice flavor lexicon describes the flavor attributes and differences between bran color and types of whole‐grain rice.
| Authors: | BETT‐GARBER, K.L.; LEA, J.M.; CHAMPAGNE, E.T.; MCCLUNG, A.M. | |
| Journal: | Journal of Sensory Studies | |
| Volume: | 27 | |
| Issue: | 2 | |
| Year: | 2012 | |
| Pages: | 78 | |
| DOI: | 10.1111/j.1745-459X.2011.00368.x | |
| Publication date: | 01-04-2012 |
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