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

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

Food engineering, food chemistry, and consumer segmentation were used to evaluate ready-to-eat rice. The aromatic Louisiana Clearfield Jazzman (CJ) and Thai Jasmine (TJ), and a non-aromatic parboiled (PB) rice were hydrated during the first 10 min of processing with reciprocal agitation followed by...

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Bibliographic Details
Main Authors: William R. Dixon, Blanca E. Morales-Contreras, Manoch Kongchum, Zhimin Xu, Dustin Harrell, Howard R. Moskowitz, Louise Wicker
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
amylose
2-Acetyl-1-pyrroline
reciprocal agitation
thermal processing
conjoint analysis
delta E
Online Access:https://www.mdpi.com/2304-8158/9/11/1559

Internet

https://www.mdpi.com/2304-8158/9/11/1559

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