University of Arkansas, Fayetteville Division of Agriculture
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Keywords

jasmine rice, kernel dimension, 2-acetyl-1-pyrroline; cooked rice texture

Abstract

Jasmine rice from Thailand accounts for about 60% to 70% of U.S. imported rice, primarily due to its preference by ethnic Asians as well as the general American population. Recently new U.S. jasmine rice cultivars have been developed independently at three rice research stations in Arkansas, California, and Louisiana, but their properties have not been characterized. The objective of this research was to characterize and compare the physical appearance, chemical composition, thermal and pasting properties, cooked rice texture, and starch structures of the newly developed U.S. jasmine rice from Arkansas, California, and Louisiana, to be compared with jasmine rice samples from Thailand. In general, the U.S. varieties had smaller length/width ratios, darker color, and greater ash and lipid contents than the Thai controls. The Arkansas samples were similar to each other as well as one Louisiana sample, CLJ01 2017, and the other Louisiana samples were similar to each other; but rice of both origins was different from Thai jasmine. Calaroma-201 was found to be the most similar to the Thai jasmine rice out of the U.S. varieties from Ward’s hierarchical cluster analysis of all attributes. These findings can help the U.S. rice industry to develop U.S. jasmine rice cultivars closer to Thai jasmine rice.

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