Effects of Thickness Fraction Process on Physicochemical Properties, Cooking Qualities, and Sensory Characteristics of Long-Grain Rice Samples

Authors

Sara E. Jarma Arroyo, University of Arkansas, FayettevilleFollow
Terry J. Siebenmorgen, University of Arkansas, Fayetteville
Han-Seok Seo, University of Arkansas, FayettevilleFollow

Document Type

Article

Publication Date

1-14-2022

Keywords

Rice, thickness, fraction, grading, physicochemical, cooking, sensory

Abstract

A process of removing thinner kernels of rough rice, i.e., thickness fraction process, has been suggested as a method for increasing milling yields in the rice industry. This study aimed at determining whether physicochemical properties, cooking qualities, and sensory characteristics of rice samples could be changed by the addition of a thickness fraction into the rice process stream. Each of four long-grain rice cultivar lots was assigned into two groups: unfractionated and thickness-fractionated. For the thickness-fractionated group, thin rice kernels (

Comments

This article was published with support from the Open Access Publishing Fund administered through the University of Arkansas Libraries.

Citation

Jarma Arroyo, S.E.; Siebenmorgen, T.J.; Seo, H.-S. Effects of Thickness Fraction Process on Physicochemical Properties, Cooking Qualities, and Sensory Characteristics of Long-Grain Rice Samples. Foods 2022, 11, 222. https://doi.org/10.3390/foods11020222

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.