View : 94 Download: 0

Effect of milling ratio on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice

Title
Effect of milling ratio on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice
Authors
Park, JKKim, SSKim, KO
Ewha Authors
김광옥
SCOPUS Author ID
김광옥scopus
Issue Date
2001
Journal Title
CEREAL CHEMISTRY
ISSN
0009-0352JCR Link
Citation
vol. 78, no. 2, pp. 151 - 156
Publisher
AMER ASSOC CEREAL CHEMISTS
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Quantitative descriptive analysis of cooked rice was performed to investigate the effect of milling ratios (approximate to8.0-14.0%, based on brown rice) on sensory characteristics of cooked rice, in relation to physicochemical characteristics of milled rice and cooked rice. The proximate composition of uncooked rice decreased with increased milling while whiteness increased. The initial pasting temperature of rice flour decreased with increased milling while peak, breakdown, and setback viscosities increased. The instrumental texture profile of cooked rice revealed that hardness and chewiness decreased with increased milling while adhesiveness increased. A trained panel found that color, intactness of grains, puffed corn flavor, raw rice flavor, wet cardboard flavor, hay-like flavor, and bitter taste were lower while glossiness, plumpness, and sweet taste were higher with increased milling. Degree of agglomeration, adhesiveness, cohesiveness of mass, inner moisture, and toothpacking of cooked rice increased while hardness and chewiness decreased with increased milling. Sensory analysis of cooked rice was more discriminating than instrumental texture profile analysis in terms of hardness, adhesiveness, and cohesiveness. There were high negative correlations between descriptive attributes of sweet taste, degree of agglomeration, adhesiveness, cohesiveness of mass, and moisture (r = -0.94 to -0.87), protein (r = -0.96 to -0.83), and fat contents (r = -0.91 to -0.85). Instrumental hardness showed high correlation with sensory hardness (r = 0.80).
DOI
10.1094/CCHEM.2001.78.2.151
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE