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

机译：通过互殖搅动热处理货架稳定水稻的香气质量和消费者心态

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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 static retort processing. The aroma compound, 2-Acetyl-1-pyrroline (2-AP) was more heat-stable in CJ than TJ rice but decreased 15-fold compared to the rice cooker method. Pareto analysis indicated that rice type and agitation had the main effect on amylose and total starch and chroma and hue. Color differences of rice agitated during hydration and between rice cooker or static retort processed rice, indicated only slight differences for each rice variety. Hydration of dry rice during retort cooking and similar starch, color, and aroma quality were achieved with reciprocal compared to static or rice cooker methods. Survey responses categorized consumers into three, mindsets driven by rice consumption, convenience, or packaging.
机译：食品工程，食品化学和消费者细分用于评估即食米饭。在使用往复式搅拌的加工后，芳香路易斯安那透明场爵士队（CJ）和泰国茉莉（TJ）和非芳族储料（PB）水稻在加工过程中进行了水合，然后进行静态搅拌。芳香化合物，2-乙酰基-1-吡咯啉（2-AP）在CJ中比TJ水稻更热 - 稳定，但与电饭煲的方法相比减少了15倍。 Pareto分析表明，水稻类型和搅拌对直链淀粉和总淀粉和色调和色调具有主要影响。水合过程中搅拌的颜色差异和电饭煲或静态蒸馏水稻，表明每种米品种仅略有差异。与静电或电饭煲方法相比，通过倒数蒸煮烹饪和类似淀粉，颜色和芳香质量的干稻的水合。调查响应将消费者分为三个，米饭消费，方便或包装驱动的心态。

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