Consumers prefer low amylose-low gelatinization temperature rice, freshly cooked or staled
2012
Bandonill, E.H. | Corpuz, G.G. | Ablaza, Ma.J.C. | Tibayan, P.A. | Soco, O.C., Philippine Rice Research Inst. Maligaya, Science City of Muñoz, Nueva Ecija (Philippines)
Rice is preferably served and consumed in freshly cooked form. However, there are instances where leftover rice stored at ambient temperature is served in the next meal. It is also common to store unconsumed rice in the refrigerator and reheat it the following day. Such practices result in the staling of rice characterized by hardening of cooked rice texture. This study was conducted to gather information on the acceptability of freshly cooked, staled, and reheated rice and to determine which type of rice remains acceptable to consumers even after staling and reheating. Rice varieties different amylose content (AC) and gelatinization temperature (GT) combinations were freshly cooked, staled (room and refrigerated) and reheated, and were evaluated using the Instron texture meter and consumer sensory evaluation. Improved Malagkit Sungsong (IMS2) with waxy-low GT; NSIC Rc160 (low AC-low GT); PSB Rc72H (intermediate Ac-low GT); PSB Rc82, NSIC Rc222, and IR64 (control) with intermediate AC-Intermediate GT; NSIC Rc122 (intermediate Ac-high GT); NSIC Rc152 (high Ac-low GT), and PSB Rc68 (high AC-intermediate GT) were used. Freshly cooked IMS2 obtained the lowest Instron hardness (0.55 kg/sq cm) while PSB Rc68 which was staled at refrigerated temperature obtained the highest (3.53 kg/sq cm). The medium-textured low AC-low GT NSIC Rc160 obtained the highest mean rating and remained highly acceptable even when staled under room and refrigerated temperature. Moreover, it was consistently preferred among the nine samples evaluated. NSIC Rc222 which had a harder texture and separated cooked grains, was the least liked freshly cooked or staled. The results will update rice breeders on the specific quality of rice that consumers prefer and will further define their breeding objective for rice quality.
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