Browse > Article

Descriptive Sensory Profiles for Cooked Rice by Various Rice Cookers  

Kim, Dong-Hee (Department of Food Nutrition, University of Suwon)
Kim, Hee-Sup (Department of Food Nutrition, University of Suwon)
Publication Information
Korean journal of food and cookery science / v.23, no.5, 2007 , pp. 777-784 More about this Journal
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
sensory profile; rice cooker; cooked rice; descriptive analysis; RTE rice;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Chang IY, Hwang IK. 1988. A study of physico-chemical analysis and sensory evaluation for cooked rices made by several cooking methods(II) Korean J Soc Food Sci 4(2):51-56
2 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
3 Ha TY, Park SH, Lee CH, Lee SH. 1999. Chemical composition of pigmented rice varieties. Korean J Food Sci Technol 31(2): 336-341
4 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
5 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
6 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
7 Min BK, Hong SH, Shin MG. 1992. Optimum ratios of added water for rice cooking at different amount of rice contents. Korean J Food Sci Technol 24(6): 623-624
8 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
9 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
10 Oh MS. 1997. Eating qualities of frozen cooked rice on the thawing condition. J Korean Home Economics 35(2):147-157
11 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
12 Hong YH, Ahn HS, Lee SK, Jun SK. 1998. Relationship of properties of rice and texture of Japonica and J/Indica cooked rice. Korean J Food Sci Technol 26(1):59-62
13 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
14 Chung JE. 2002. Effects of storage on the quality changes of milled rice and the sensory properties of cooked rice. MS thesis, Dankook University. p 38
15 Kim DH, Kim HS. 2007. Sensory profiles of cooked rice, including functional rice and ready-to-eat rice by descriptive analysis. Korean J Food Cookery Sci 23(5): (In this press)   과학기술학회마을
16 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
17 Kim HYL, Kim GY, Lee IS. 2004. Comparison of cooking properties between the functionally fortified and regular rices using electric and pressure cookers. Korean J Food Culture 19(3): 359-368