Morphological, physicochemical, and sensory differentiation of commercially available rice varieties in Türkiye under two cooking methods
International Journal of Gastronomy and Food Science, cilt.46, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 46
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.ijgfs.2026.101701
- Dergi Adı: International Journal of Gastronomy and Food Science
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Anahtar Kelimeler: Consumer preference, Cooking method, Pilaf, Rice quality, Sensory analysis
- Erzincan Binali Yıldırım Üniversitesi Adresli: Evet
Özet
This study compared morphological, physicochemical, colorimetric, hydration, cooking, and sensory characteristics of eight commercial rice samples marketed in Türkiye. Baldo, Osmancık, Cammeo, Borandotto, Domsiah, Basmati1121, Long Rice, and Jasmine were evaluated using absorption ( salma ) and sauté ( kavurma ) cooking methods. Basmati1121 had the greatest grain length and lowest sphericity, whereas Domsiah had the highest broken-kernel count and crude protein content. Two-way analysis of variance showed significant rice sample × soaking duration interactions for post-soaking weight, cooking time, post-cooking weight, and the water holding ratio (WHR), indicating sample-specific responses to soaking. Sensory acceptability was evaluated by 114 naïve consumers. Although ratings were generally higher under the absorption condition, significant rice sample × cooking method interactions were found for all seven sensory attributes. Domsiah received the highest mean overall acceptability under both cooking methods and ranked among the three highest-rated samples for every sensory attribute; however, it also showed the largest standard deviations for most attributes, indicating greater variability in consumer ratings. Basmati1121 scored highly for colour, size, graininess, and texture under both methods, whereas Baldo was rated highly under the absorption condition, particularly for taste, and Cammeo under the sauté condition, particularly for odour and taste. Exploratory correlations based on eight sample-level means showed that hedonic graininess ratings were positively associated with raw-grain length and negatively associated with sphericity. Consumer responses depended on the combination of rice sample and cooking method. These sample-specific findings may inform rice and cooking-method selection for pilaf.