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KMID : 1011620070230050761
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 5 p.761 ~ p.769
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Sensory Profiles of Cooked Rice, Including Functional Rice and Ready-to-Eat Rice by Descriptive Analysis
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김동희:Kim Dong-Hee
김희섭:Kim Hee-Sup
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Abstract
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The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready-to-eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PCI & PC2 explained 65% of the total variance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.
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KEYWORD
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sensory profile, descriptive analysis, pressure cooker, cooked functional rice, ready-to-eat rice.
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