Evaluation and Comparison of Sensory Quality of Cooked Rice

쌀밥의 관능적 품질 평가 및 비교

  • Kim, Woo-Jung (Department of Food Science and King Sejong University) ;
  • Kim, Chong-Kun (Department of Home Economics, King Sejong University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition Dankook University)
  • Published : 1986.02.01

Abstract

Sensory characteristics of cooked rites of one waxy variety and three nonwaxy varieties, Akibare (Japonica), Milyang 23 (J/Indica) and Milyang 30 (J/Indica) were evaluated in terms of odor, taste, appearance and texture. Sensory evaluation of cooked rites indicated that the cooked waxy rice was more watery, gloss, sticky, smooth and gummy in appearance and texture than nonwaxy cooked rites. Among the nonwaxy rites, Akibare was well balanced in all of the 12 descriptions of sensory quality. Milyang 30, generally recognized as having inferial eating quality, had the poorest quality in texture and appearance. The ratio of water addition to rice for cooking affected significantly to texture and appearance of cooked rice while the flavor remained comparatively unchanged.

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