Sensory, physical and chemical characteristics, and acceptance of lowland or upland rice

Abstract

The objective of this work was to evaluate the chemical, physical, and sensory properties of three polished rice genotypes of irrigated and five of upland cropping systems. The proximate composition, starch, amylose, gelatinization temperature (GT), water absorption during cooking, color, instrumental texture, sensory profile, and acceptance of attributes were determined. The proximate composition and starch content varied among genotypes. 'Mochi' rice and the lineage N2583 were classified as waxy; 'Douradão' showed very low amylose, and the other genotypes showed intermediate amylose. 'Irga 417', 'Mochi' rice, and AB101002 showed a low GT; 'Douradão', a high GT; and the others, an intermediate GT. Raw 'Mochi' rice and the lineage N2583 showed the highest L* values; however, after cooking, these values reduced and were identical for all genotypes. 'Arroz‑da‑terra' had the highest a* value, and 'BRS Primavera' and N2583, the highest b*; after cooking, there was a reduction of these values. In sensory analysis, 'AN Cambará' stood out by dark spots and long format; AB101002, 'Irga 417' and 'BRS Primavera', by firmness, white color, and loose grains, which had good acceptance; and 'Mochi' rice, by its stickness, softness and brightness, was the less appreciated. The rice sensory attributes are most associated with chemical characteristics, intrinsic to the genotype, than with the grain attribution to upland or irrigated cropping system.