Sensory Profiles of Cooked Rice, Including Functional Rice and Ready-to-Eat Rice by Descriptive Analysis

묘사분석에 의한 기능성쌀밥 및 즉석밥의 관능프로필

  • Kim, Dong-Hee (Department of Food Nutrition, University of Suwon) ;
  • Kim, Hee-Sup (Department of Food Nutrition, University of Suwon)
  • 김동희 (수원대학교 식품영양학과) ;
  • 김희섭 (수원대학교 식품영양학과)
  • Published : 2007.10.31

Abstract

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. PC1 & PC2 explained 65% of the total valiance. 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.

Keywords

References

  1. 김광옥, 김상숙, 성내경, 이영춘. 2000. 관능검사 방법 및 응용. 신광출판사.서울. pp 63-87
  2. Cho EK, Pyun YR, Kim SK, Yu JH. 1980. Kinetic studies on hydration and cooking of rice. Korean J Food Sci Technol 12(3): 285-291
  3. Chung HM, Ahn SY, Kim SK, Yu JH. 1982. Kinetic studies on hydration and cooking of rice. J Korean Agric Chem Soc 25(2): 67-73
  4. Ha JY, Lee JM. 2005. Physicochemical properties of cooked rice as affected by cooking methods and thawing conditions. Korean J Food Culture 20(2): 253-260
  5. Hong YH, Ahn HS, Lee SK, Jun SK. 1988. Relationship of properties of rice and texture of Japonica and J/Indica cooked rice. Korean J Food Sci Technol 26(1):59-62
  6. Juliano BO. 1985. Rice chemistry and technology. The American association of cereal chemists Inc. St.Paul. pp17-57
  7. Gil BI, Im YS, Ahn SY. 1988. Physicochemical properties of rice starch and cooked rice hardness. J Korean Agric Chem Soc 31(3): 249-254
  8. Kim DH. 2006. The sensory characteristics of the cooked rice by various rice and rice cookers. MS thesis, University of Suwon. pp133-139
  9. Kim DW, Eun JB, Rhee CO. 1998. Cooking conditions and textural changes of cooked rice added with black rice. Korean J food Sci Technol 30(3): 562-568
  10. Kim HS, Kim YA. 1991 The sensory properties and lipid contents of cooked rices depending on the variety and cooker. Korean J Soc Food Sci 7(2): 1-6
  11. Kim HY, Kim KO. 1986. Sensory characteristics of rice cooked with electric cooker and pressure cooker. Korean J Food Sci Technol 18(4): 319-324
  12. Kim HY, Lee HD, Lee CH. 1996. Studies on the physicochemical factors influencing the optimum amount of added water for cooking in the preparation of Korean cooked rice. Korean J Food Sci Technol 28(4): 644-649
  13. Kim HYL, Kim GY, Lee IS. 2004. Comparision of cooking properties between the functionally fortified and regular rices using electric and pressure cookers. Korean J Food Culture 19(3): 359-368
  14. Kim JS, Lee HY, Kim YM, Shin DW. 1987. Effect of cooking methods on the qualities of quick cooking rice. Korean J Food Sci Technol 19(6):480-485
  15. Kim K, Kang KJ, Kim SK. 1991. Relationship between hot water solubles of rice and texture of cooked rice. Korean J Food Sci Technol 23(4): 126
  16. Kim KJ, Kang SH, Kwag YJ. 1991, Rheological evaluation of cooked rice with Milk. Korean J Soc Food Sci 7(4):71-86
  17. Kim SK, Lee AR, Lee SK, Kim KJ, Cheon KC. 1996. Firming rates of cooked rice differing in moisture contents. Korean J Food Sci Technol 28(5): 877-881
  18. Kim YO. 2001. Changes in rice consumption pattern for Korean since 1970. Korean J Community Nutrition 6(5): 854-861
  19. Kim WJ, Kim CG, Kim SK. 1986. Evaluation and comparison of sensory quality of cooked rice. J Food Sci Technol 18(1): 38-41
  20. Kim WJ, Chung NY, Kim SK, Lee AR. 1995. Sensory characteristics of cooked rices differing in moisture contents. J Food Sci Technol 27(6): 885-890
  21. Kweon MR, Han JS, Ahn SY. 1995. Effect of storage conditions on the sensory characteristics of cooked rice. Korean J Food Sci Technol 31(1): 45-53
  22. Lee SJ, Noh WS, Choi YC. 1994. Sensory evaluation of cooked rice with fuzzy reasoning. Korean J Food Sci Technol 26(6): 776-780
  23. Lee YJ, Min BK, Shin MG, Sung NK, Kim KO. 1993. Sensory characteristics of cooked rice stored in an electric rice cooker. Korean J Food Sci Technol 25(5): 487-493
  24. Oh MS. 1997. Eating qualities of frozen cooked rice on the thawing condition. J Korean Home Economics 35(2):147-157
  25. Roh HJ, Shin YS, Lee KS, Shin MK. 1996. Effect of water extract of green tea on the quality and shelf life of cooked rice. Korean J Food Sci Technol 28(3):417-420
  26. Shin DH, Lee YW. 2004. Effect of green tea powder on the sensory quality of cooked rice. Korean J food Nutr 17(3): 266-271
  27. Shin WC, Song JC. 1999. Sensory characteristics and volatile compounds of cooked rice according to the various cook method. Korean J food Nutr 12(2): 142-149
  28. Sloan AE. 2005. New product showcased sizzle with sensational ideas. Food Technol 59(9): 36-45
  29. Yang IS, Lee JM, Lee YE, Yoon S. 1998. Trends and feasibility of health-oriented convenience foods of Korean food industry. Korean J dietary culture 13(3): 215-225