Unraveling seasonings impact on cooked rice quality: Technological and nutritional implications for sushi

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