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KMID : 1011620070230050777
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 5 p.777 ~ p.784
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Descriptive Sensory Profiles for Cooked Rice by Various Rice Cookers
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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 descriptive sensory profiles for cooked rice by various rice cookers, using descriptive analysis. The rice samples cooked in an electric pressure cooker, and in pressure cooker B, were separated by roasted flavor, sweetness, burnt flavor, cooked rice flavor, moistness, cohesiveness, and chewiness using PCA. The rice cooked in pressure cooker A was harder and rougher, and showed grain wholesomeness, but it still had a cooked and burnt flavor. The rice cooked in a stone cooker and an electric rice cooker was less hard, and showed less grain wholesomeness, but it had a burnt, cooked rice, and less raw rice type of flavor. Finally, the RTE (ready-to-eat) rice showed more grain wholesomeness, and had more raw rice and sour flavor.
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KEYWORD
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sensory profile, rice cooker, cooked rice, descriptive analysis, RTE rice
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