Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Descriptive Sensory Profiles for Cooked Rice by Various Rice Cookers

묘사분석에 의한 취반기기별 밥맛의 관능 프로필

  • 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
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Abstract

The purpose of this study was to provide the descriptive sensory profiles for cooked rice by various rice cookers, losing 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.

Keywords

References

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