Physicochemical and Sensory Analysis of U.S. Rice Varieties Developed for the Basmati and Jasmine Markets
Karen L. Bett-Garber
1
,
Rolfe J Bryant
2
,
Casey C Grimm
1
,
Ming Hsuan Chen
2
,
Jeanne M. Lea
1
,
Anna McClung
2
Publication type: Journal Article
Publication date: 2017-05-01
scimago Q2
wos Q2
SJR: 0.587
CiteScore: 4.9
Impact factor: 2.5
ISSN: 00090352, 19433638
Organic Chemistry
Food Science
Abstract
There is a steady demand for imported basmati and jasmine rice in the United States. Rice varieties that can be domestically produced and compete with these imports have been developed from basmati, jasmine, and other aromatic germplasm sources. This study evaluated differences among eight U.S. aromatic varieties and imported basmati and jasmine samples. Basmati market types (Aromatic se2, Sierra, Dellmati, and Dellrose) and jasmine market types (JES, Jasmine 85, Jazzman, and Charleston Gold) grown in Arkansas and Texas were evaluated for descriptive flavors, apparent amylose, protein, and lipid contents, pasting profile, alkali spreading value, volatiles, grain color, grain dimensions, and agronomic traits. Seven natural flavor attributes and six volatiles differentiated the varieties within the jasmine and basmati classes along with several physicochemical traits, such as pasting profiles, grain dimensions, and grain color. U.S. varieties developed for either the basmati or jasmine market all had a flav...
Found
Nothing found, try to update filter.
Found
Nothing found, try to update filter.
Top-30
Journals
|
1
2
|
|
|
Foods
2 publications, 16.67%
|
|
|
Journal of Food Science
2 publications, 16.67%
|
|
|
Fermentation
1 publication, 8.33%
|
|
|
Vibrational Spectroscopy
1 publication, 8.33%
|
|
|
Journal of Raman Spectroscopy
1 publication, 8.33%
|
|
|
Plants
1 publication, 8.33%
|
|
|
Food and Humanity
1 publication, 8.33%
|
|
|
Discover Plants
1 publication, 8.33%
|
|
|
1
2
|
Publishers
|
1
2
3
4
|
|
|
MDPI
4 publications, 33.33%
|
|
|
Wiley
3 publications, 25%
|
|
|
Elsevier
2 publications, 16.67%
|
|
|
Institute of Electrical and Electronics Engineers (IEEE)
1 publication, 8.33%
|
|
|
Springer Nature
1 publication, 8.33%
|
|
|
1
2
3
4
|
- We do not take into account publications without a DOI.
- Statistics recalculated weekly.
Are you a researcher?
Create a profile to get free access to personal recommendations for colleagues and new articles.
Metrics
12
Total citations:
12
Citations from 2024:
5
(41.67%)
Cite this
GOST |
RIS |
BibTex |
MLA
Cite this
GOST
Copy
Bett-Garber K. L. et al. Physicochemical and Sensory Analysis of U.S. Rice Varieties Developed for the Basmati and Jasmine Markets // Cereal Chemistry. 2017. Vol. 94. No. 3. pp. 602-610.
GOST all authors (up to 50)
Copy
Bett-Garber K. L., Bryant R. J., Grimm C. C., Chen M. H., Lea J. M., McClung A. Physicochemical and Sensory Analysis of U.S. Rice Varieties Developed for the Basmati and Jasmine Markets // Cereal Chemistry. 2017. Vol. 94. No. 3. pp. 602-610.
Cite this
RIS
Copy
TY - JOUR
DO - 10.1094/cchem-09-16-0244-r
UR - https://doi.org/10.1094/cchem-09-16-0244-r
TI - Physicochemical and Sensory Analysis of U.S. Rice Varieties Developed for the Basmati and Jasmine Markets
T2 - Cereal Chemistry
AU - Bett-Garber, Karen L.
AU - Bryant, Rolfe J
AU - Grimm, Casey C
AU - Chen, Ming Hsuan
AU - Lea, Jeanne M.
AU - McClung, Anna
PY - 2017
DA - 2017/05/01
PB - Wiley
SP - 602-610
IS - 3
VL - 94
SN - 0009-0352
SN - 1943-3638
ER -
Cite this
BibTex (up to 50 authors)
Copy
@article{2017_Bett-Garber,
author = {Karen L. Bett-Garber and Rolfe J Bryant and Casey C Grimm and Ming Hsuan Chen and Jeanne M. Lea and Anna McClung},
title = {Physicochemical and Sensory Analysis of U.S. Rice Varieties Developed for the Basmati and Jasmine Markets},
journal = {Cereal Chemistry},
year = {2017},
volume = {94},
publisher = {Wiley},
month = {may},
url = {https://doi.org/10.1094/cchem-09-16-0244-r},
number = {3},
pages = {602--610},
doi = {10.1094/cchem-09-16-0244-r}
}
Cite this
MLA
Copy
Bett-Garber, Karen L., et al. “Physicochemical and Sensory Analysis of U.S. Rice Varieties Developed for the Basmati and Jasmine Markets.” Cereal Chemistry, vol. 94, no. 3, May. 2017, pp. 602-610. https://doi.org/10.1094/cchem-09-16-0244-r.