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KMID : 1011620170330050523
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 5 p.523 ~ p.530
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Effects of Milling Degree on Instrumental and Sensory Texture Properties of Cooked Black Rice
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Choi Se-Hun
Seo Han-Seok
Lee Kwang-Rag
Lee Sung-Hee
Lee Jng-Young
Lee Ji-Hyun
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Abstract
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Purpose: The objective of this study was to evaluate the effects of milling degree on the instrumental and sensory textural properties of cooked black rice.
Methods: Commonly consumed black glutinous rice cultivars (Sinnongheugchal and Heukhyangchal 1) and black non-glutinous rice cultivars (Heugjinju and Sintoheugmi) were milled into three different degrees of milling (step 0, 0%; step 1, 4.2%; step 2, 10.5%, w/w), based on the weight percentage of rice layers removed by milling. The effect of milling degree on texture properties of cooked black rice was determined. The texture of the cooked white glutinous rice cultivar (Dongjinchal) was compared with the texture of cooked black glutinous rice cultivars. Instrumental textural properties and descriptive sensory analysis of cooked rice samples were performed. The correlation between instrumental and sensory textural properties of cooked black rice was examined.
Results: Among the black non-glutinous rice cultivars, cooked black rice of Heugjinju milled to step 0 showed a significantly higher hardness level than Sintoheugmi milled to step 0 (p<0.05). Cooked black rice cultivars of Sinnongheugchal and Heukhyangchal 1 milled to step 2 produced similar adhesiveness/hardness to Dongjinchal milled to step 2. Milling degree was found to affect all instrumental and sensory textural properties of cooked rice, regardless of black rice cultivars (p<0.01), whereas cultivar was found to affect only limited textural attributes. While hardness measured by instrumental analysis showed significant positive correlations with sensory hardness, chewiness, and roughness properties, it showed negative correlations with sensory springiness, stickiness, and moistness (p<0.05).
Conclusion: In conclusion, changes in milling degree of some black rice cultivars improved textural properties, similar to the non-pigmented rice cultivar Dongjinchal.
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KEYWORD
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black rice, cooked rice, degree of milling, descriptive sensory analysis, texture
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