Sushi has become a worldwide consumed exotic dish, due to its flavor and texture, provided by the Koshihikari rice and the sushi seasoning (vinegar, sugar and salt). Nevertheless, limited information exists on the seasoning and cooked rice characteristics. Aim was to understand the effect of sushi seasoning, made with different vinegars from cereals and fruits, on the technological quality and in vitro digestibility of cooked rice. Raw and cooked Koshihikari rice were characterized, besides the vinegars used for making sushi seasoning, and their effect on the texture and hydrolysis of cooked rice. Koshihikari rice showed 66.4 °C gelatinization temperature and enthalpy (ΔH) of 4.09 ± 0.61 J/g. While vinegars presented differences in acidity (2.9–7.0%), sugar content and organic acid profile. The chemical composition of the vinegar affected the acidity, texture properties and in vitro starch hydrolysis (extension of hydrolysis) of flavored cooked rice. Sherry vinegar produced the highest acidity and adhesiveness, and citrus vinegar reduced the extent of starch hydrolysis, likely due to its low acetic acid and high citric and tartaric acid contents. Using different type of vinegars for seasoning cooked rice allows extending the food quality characteristics with significant impact on health aspects.

Authors acknowledge the financial support of Grant TRACE-RICE project, Reference number AMD-1934-1, and RTI2018-095919-B-C21 funded by MCIN/AEI/10.13039/501100011033, “ERDF A way of making Europe” by the “European Union”.

Peer reviewed