Ricemilks made from pigmented and aromatic rice varieties: Sensory analysis and physiochemical properties

Area of Science:

• Food Science
• Sensory Analysis
• Nutritional Science

Background:

• The growing demand for plant-based milk alternatives is driven by consumers with allergies, dietary preferences (vegetarian/vegan), and flexitarians.
• Niche rice varieties, including pigmented and aromatic types, present an underutilized resource for developing novel food products.

Purpose of the Study:

• To evaluate the sensory attributes, consumer acceptance, and bioactive properties of ricemilks formulated from niche pigmented and aromatic rice varieties.
• To compare these novel ricemilks against a standard nonaromatic white rice-based product.

Main Methods:

• Descriptive sensory analysis by trained panelists and affective sensory testing with 161 consumers.
• Instrumental analyses including color, viscosity, 2-acetyl-1-pyrroline (2-AP) content, starch quality, total phenolic content (TPC), oxygen radical absorbance capacity (ORAC), and proximate composition.

Main Results:

• Pigmented ricemilks exhibited higher total phenolic content (TPC) and oxygen radical absorbance capacity (ORAC), indicating increased antioxidant potential.
• While pigments initially decreased color acceptability, red, aromatic brown, and aromatic white ricemilks achieved high overall liking scores, linked to desirable "popcorn" or "dairy" aromas from 2-acetyl-1-pyrroline (2-AP).
• Aromatic brown ricemilk had the highest purchase intent, appealing to consumers seeking dairy-like sensory characteristics.

Conclusions:

• Ricemilks derived from niche pigmented and aromatic rice varieties offer superior flavor profiles and enhanced health benefits compared to nonaromatic white ricemilk.
• Aromatic whole-grain ricemilks represent a promising functional beverage, providing a new avenue for utilizing unique rice cultivars and meeting consumer demand for healthier, plant-based options.