Abstract
ABSTRACTFive aromatic and two nonaromatic milled rice samples were used to compare the quality of U.S. produced aromatic rice with that of India and Thailand. Jasmine (Thailand) was whiter than all other rice samples tested. Della rice samples (U.S.) were not as white as Basmati (India). Della AR (Arkansas) was less red and less yellow than Della LA (Louisiana). While the uncooked kernels of Della were as long as Basmati or Jasmine, the greater length: width ratio caused Basmati to appear longer than Della. Della and Jasmine were greater than Basmati in 1000 kernel weight. Della samples were classified as having intermediate to high intermediate gelatinization temperature, medium gel consistency, intermediate amylose content and cooking quality, which are characteristic of typical U.S. long grain nonaromatic rice. A sensory panel could not detect a flavor difference between Della AR and either Basmati or Jasmine.
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