The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Correlation between Instrumental Parameter and Sensory Parameter in the Texture of Cooked Rice

쌀밥의 조직감에 대한 기기적 측정값과 관능적 측정값의 상관관계 연구

  • Choi, Won-Seok (Dept. of Food Science and Technology, Korea National University of Transportation)
  • 최원석 (한국교통대학교 식품공학과)
  • Received : 2016.08.02
  • Accepted : 2016.09.15
  • Published : 2016.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to find the optimum instrumental test conditions for the Texture Profile Analysis (TPA) of cooked rice in order to predict the sensory texture attributes (hardness, adhesiveness, chewiness). Sensory evaluation was performed for three kinds of instant cooked rice with university students in their twenties and the results of the sensory evaluation were compared to instrumental TPA patterns. Using partial least squares regression, the instrumental TPA results at a cross-head speed of 1.0 mm/sec and a compression ratio of 70% proved to be an excellent predictor of the sensory attributes of hardness ($R^2=0.99$) and chewiness ($R^2=0.99$). The results at a cross-head speed of 0.5 mm/sec and compression ratio of 30% provided an excellent model for the prediction of sensory adhesiveness ($R^2=0.83$). In this experimental range, sensory hardness and chewiness showed a high correlation with instrumental TPA parameters (hardness, cohesiveness, adhesiveness, springiness, chewiness) with a high cross-head speed and compression ratio, while sensory adhesiveness showed a high correlation with the TPA parameters with a low cross-head speed and compression ratio.

Keywords

References

  1. Bourne MC. 1978. Texture profile analysis. Food Technol 32: 62-72
  2. Choi UK, Choi WS. 2015. A review on methods and conditions of mechanical test for texture of cooked rice. Food Indust Nutr 20:18-21
  3. Choi WS, Seo HS. 2016. Variations in the texture properties of cooked rice as a function of instrumental parameter conditions. Korean J Food Sci Technol (in press)
  4. Choi WS. 2011. Microstructure-texture relationship in food and correlation between instrumental measurement and sensory evaluation. Food Science and Industry 44:50-56
  5. Kim DK, Kim MH, Kim BY. 1993. Effects of dehydration methods on physical properties of reconstituted instant rice. J Korean Soc Food Sci Nutr 22:443-447
  6. Kim MH. 1992. Effect of soaking conditions on texture of cooked rice. Korean J Food Sci Technol 24:511-514
  7. Kramer A. 1951. Objective testing of vegetable quality. Food Technol 5:265-269
  8. Lee NY, Ha KY. 2015. Physicochemical characteristics of superyield Korean rice cultivar depending on milling condition. Korean J Food Nutr 28:1065-1070 https://doi.org/10.9799/ksfan.2015.28.6.1065
  9. Lee SK, Mun SH, Shin MS. 1997. Physicochemical properties of rice flour and textural characteristics of cooked rice from Chungmubyeo. J Korean Soc Food Sci Nutr 26:1091-1095
  10. 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 25:487-493
  11. Luckett CR, Meullenet JF, Seo HS. 2016. Crispness level of potato chips affects temporal dynamics of flavor perception and mastication patterns in adults of different age group. Food Quality and Preference 51:8-19 https://doi.org/10.1016/j.foodqual.2016.02.013
  12. Min BK. 1993. Effects of cooking conditions on the textural characteristics of cooked rice. Ph.D. Thesis, Seoul National Univ. Seoul, Korea
  13. Okabe M. 1979. Texture measurement of cooked rice and its relationship to eating quality. J Text Stud 10:131-152 https://doi.org/10.1111/j.1745-4603.1979.tb00241.x
  14. Park JK, Kim SS, Kim KO. 2001. Effect of milling ratio on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice. Cereal Chem 78:151-156 https://doi.org/10.1094/CCHEM.2001.78.2.151
  15. Prakash M, Ravi R, Sathish HS, Shyamala JC, Shwetha MA, Rangarao GCP. 2005. Sensory and instrumental texture measurement of thermally processed rice. J of Sensory Studies 20:410-420 https://doi.org/10.1111/j.1745-459X.2005.00036.x
  16. Sesmat A, Meullent JF. 2001. Prediction of rice sensory texture attributes from a singlie compression test, multivariate regression, and a stepwise model optimization method. J of Food Sci 66:124-131 https://doi.org/10.1111/j.1365-2621.2001.tb15593.x
  17. Statistics Korea. 2015 Grain Consumption Update. Available from http://www.korea.kr/policy/pressReleaseView.do?newsId=156084894. [cited 7 Apr 2016]