EFFECTS OF DRYING CONDITIONS, FINAL MOISTURE-CONTENT, AND DEGREE OF MILLING ON RICE FLAVOR

The extent that postharvest processing parameters influence the sensor y quality of cooked rice is not well known. In this investigation, the effects of drying conditions, find moisture content, and degree of mi lling on the flavor of rice varieties Bengal, M-401, and Koshihikari w ere determined by descriptive sensory analysis. No trends were observe d indicating an increase or decrease in flavor attributes with increas ed drying temperatures (18-60 degrees C). Intensities of desirable and undesirable flavor attributes were higher in rice dried to 15% moistu re compared to 12% moisture. The effects of deep-milling on flavor att ribute intensities were dependent on moisture content and variety or l ocation.