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Aroma, Quality, and Consumer Mindsets for Shelf-Stable Rice Thermally Processed by Reciprocal Agitation.

William R Dixon1,2, Blanca E Morales-Contreras3, Manoch Kongchum4

  • 1School of Nutrition and Food Sciences, Louisiana State University Agricultural Center (LSU AgCenter), Louisiana State University, Baton Rouge, LA 70803, USA.

Foods (Basel, Switzerland)
|October 31, 2020
PubMed
Summary

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Ready-to-eat rice quality was assessed using food engineering and chemistry. Reciprocal agitation during hydration improved starch, color, and aroma in retort-processed rice, meeting consumer preferences.

Area of Science:

  • Food Engineering
  • Food Chemistry
  • Consumer Science

Background:

  • Ready-to-eat (RTE) rice processing requires optimization for quality attributes.
  • Understanding consumer segmentation is crucial for product development.

Purpose of the Study:

  • To evaluate the impact of processing methods on RTE rice quality.
  • To identify consumer mindsets related to rice consumption.

Main Methods:

  • Comparative analysis of aromatic (Louisiana Clearfield Jazzman, Thai Jasmine) and non-aromatic (parboiled) rice.
  • Hydration with reciprocal agitation followed by static retort processing.
  • Analysis of starch, color (chroma, hue), and aroma compound (2-Acetyl-1-pyrroline) stability.
  • Consumer surveys to determine purchasing drivers.
Keywords:
2-Acetyl-1-pyrrolineamyloseconjoint analysisdelta Ereciprocal agitationthermal processing

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Main Results:

  • Reciprocal agitation during hydration significantly affected amylose, total starch, chroma, and hue.
  • 2-Acetyl-1-pyrroline showed greater heat stability in Clearfield Jazzman rice.
  • Retort processing with agitation yielded comparable starch, color, and aroma to rice cooker methods.
  • Consumer segmentation identified three distinct mindsets: consumption-driven, convenience-driven, and packaging-driven.

Conclusions:

  • Reciprocal agitation during retort processing is effective for maintaining RTE rice quality.
  • Processing parameters can be optimized to achieve desired sensory and nutritional profiles.
  • Consumer preferences vary, necessitating tailored product development strategies.