Date of Graduation
12-2016
Document Type
Thesis
Degree Name
Master of Science in Food Science (MS)
Degree Level
Graduate
Department
Food Science
Advisor/Mentor
Han-Seok Seo
Committee Member
Jean F. Meullenet
Second Committee Member
Terry Siebenmorgen
Third Committee Member
Paul Counce
Keywords
Biological sciences, Long-grain rice
Abstract
Previous research has demonstrated the extensive impacts of various environmental and processing conditions on rice milling and processing characteristics. Nevertheless, little is known about the influences of these conditions on cooking and sensory qualities of rice. The present study aimed to determine the impact of cultivating location, harvest moisture content (HMC), and thickness fractionation on the physicochemical properties, and cooking and sensory characteristics of long-grain rice. Four long-grain rice cultivars (purelines: Cheniere and V3501, and hybrids: XP760 and XL753) were cultivated at Harrisburg, AR and Alvin, TX, and harvested at three HMC. Rough rice lots were conditioned and a portion was fractionated according to thickness into thin (
Citation
Jarma Arroyo, S. E. (2016). Effects of Harvest Conditions and Thickness Fractionation on Physicochemical Properties, Cooking and Sensory Characteristics of Long Grain Rice. Graduate Theses and Dissertations Retrieved from https://scholarworks.uark.edu/etd/1826