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Texture of Cooked Milled Added Waxy Black Rice and Glutinous Rice  

Oh, Geum-Soon (Korea Food and Drug Administration)
Na, Hwan-Sik (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment)
Lee, You-Seok (Department of Food Science and Technology, Chonnam National University)
Kim, Kwan (Department of Food Science and Technology, Chonnam National University)
Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.2, 2002 , pp. 213-219 More about this Journal
Abstract
This study was investigated cooking conditions of cooked milled rice added 5%, 7%, 9% and 11% ratios of waxy black and glutinous rices. The L value (lightness) of cooked milled rice added waxy black and glutionus rices were decreased according to increase added ratios, the a value (redness) of waxy black rice was decreased and b value (yellowness) of glutinous rice was increased while waxy black rice was decreased. In case of cooked milled rice added 9% glutinous rice, it was showed the highest values for springiness, cohesiveness, chewiness, adhesiveness and adhesiveness/hardness ratio except gumminess and hardness and all parameters of waxy black rice in texture analyser was showed the highest values at 9%, but the other parameters except cohesiveness were no significant difference at p<0.05 level. In sensory evaluation, the cooked milled rice added 9% glutinous rice was showed the highest values for flavor, clumpiness and taste and 11% glutinous rice was showed the highest values for color, glossiness, cohesiveness, hardness, adhesiveness and acceptability. Also the cooked milled rice added 9% waxy black rice was showed the highest values for cohesiveness, taste and acceptability and 11% waxy black rice was showed the highest values for flavor, color, glossiness, clumpiness, hardness and adhesiveness. Correlations between sensory parameters of cooked milled rice added waxy black rice and glutinous rice were found a significant relationship between taste and acceptability and the correlation coefficients of cooked milled rice added waxy black rice and glutinous rice were r=0.7153 and r=0.5760, respectively.
Keywords
waxy black rice; glutinous rice; texture; sensory evaluation;
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