Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Major Characteristics Affecting the Sensory Quality of Rice Marketed in Korea

  • Jang, Eun-Hee (Marketing Research Team, Korea Food Research Institute) ;
  • Kim, Qui-Woung (Marketing Research Team, Korea Food Research Institute) ;
  • Kim, Hoon (Marketing Research Team, Korea Food Research Institute) ;
  • Kim, Dong-Chul (Marketing Research Team, Korea Food Research Institute) ;
  • Lee, Se-Eun (Marketing Research Team, Korea Food Research Institute) ;
  • Kim, Sang-Sook (Marketing Research Team, Korea Food Research Institute)
  • Published : 2008.02.29
Download PDF
⟨ Previous Next ⟩

Abstract

A total of 284 milled rice (MR) marketed in Korea were analyzed for grading characteristics (head rice, broken kernels, chalky kernels, and damaged kernels%), color characteristics (L-, a-, b-values, and whiteness), protein content (%), and the cooked rice (CR) sensory quality to investigate the key characteristics affecting the overall sensory quality of rice marketed in Korea. Relatively high correlation with the overall sensory quality of the CR was found in color characteristics such b-value of the CR (r=-0.779) and MR (r=-0.545), the a-value of the CR (r=0.513), and the whiteness (r=0.298) of the MR, compared to protein (r=-0.150), and the moisture (r=0.158) contents of the MR and the percentage of head rice (r=0.195). Partial least squares (PLS) regression of the CR b-value with various characteristics of the MR showed that CR b-value was increased with MR b-value effectively, followed by protein content, damaged kernels, chalky kernels, and colored kernels of MR while it was decreased with whiteness and moisture content for the MR.

Keywords

References

  1. MAF. Survey on rice consumption in 2005. 31000-51023-26-01. p. 212. In: Agricultural and Forestry Statistical Yearbook. Ministry of Agriculture and Forestry, Seoul, Korea (2006)
  2. MAF. Prices, food, and crops. 11-1380000-000777-10. pp. 74, 130, 255. In: Major Statistics on Agriculture and Forestry. Ministry of Agriculture and Forestry, Seoul, Korea (2005)
  3. Lee K-I, Kim M-J. Consumption behavior on rice. In: Annual report of Korea Rural Economic Institute. R456. p. 214. Korea Rural Economic Institute, Seoul, Korea (2003)
  4. Kim S-S, Shin H-G, Hwang S-O, Kang K-A, Chang E-H, Kim H, Kim E-O. Factors affecting sensory quality of rice marketed in Korea (abstract no. P2-037). In: Abstracts: 71th Annual Meeting of Korean Society of Food Science and Technologists. June 23-25, Yongpyung, Korea. The Korean Society of Food Science and Technology, Seoul, Korea (2004)
  5. Meullenet JF, Griffin VK, Carson K, Davis G, Davis S, Gross J, Hankins JA, Sailer E, Sitakalin C, Suwansri S, Vasquez Caicedo AL. Rice external preference mapping for Asian consumers living in the United States. J. Sens. Stud. 16: 73-94 (2001) https://doi.org/10.1111/j.1745-459X.2001.tb00291.x
  6. Park D-G, Kim M-W, Lee G-I, Kim T-K, Kim H-Y, Kim M-J, Kim J-W, Kim S-S, Kim D-W. Quality of rice by marketing condition. pp. 423-456. In: System Development for Raising Competitiveness in the Rice Marketing. Korea Rural Economic Institute, Ministry of Agriculture and Forestry, Seoul, Korea (2006)
  7. NAQMS. A standard of agricultural products inspection. p. 92. In: Inspection Handbook on Agricultural Products. National Agricultural Quality Management Service, Seoul, Korea (2000)
  8. AACC. Approved Methods of the AACC. 10th ed. Method 44-15A. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
  9. Kim S-S, Lee S-E, Kim W-O, Kim D-C. Physicochemical characteristics of chalky kernels and their effects on sensory quality of cooked rice. Cereal Chem. 77: 376-379 (2000) https://doi.org/10.1094/CCHEM.2000.77.3.376
  10. Shin M-G, Min B-K, Kim S-S, Lee H-R, Hong S-H. Sensory quality of domestic rice. p. 46. In: Evaluation of Sensory Quality of Rice with Different Cultivated Sites and Cultivars for Discriminative Price System in Purchasing Paddy by Government. Annual report of Korea Food Research Institute, Seongnam, Gyeonggi, Korea (1994)
  11. Cross HR, Moen R, Stanfield MS. Training and testing of judges for sensory analysis of meat quality. Food Technol.-Chicago 32: 48-54 (1978)
  12. SAS Institute Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1990)
  13. Xlstat. Xlstat User's Guide. Addinsoft, Paris, France (2004)
  14. Yamashita R. New Technology in Grain Post-harvesting. Farm Machinery Industrial Research Corp., Tokyo, Japan. pp. 183-183 (1993)
  15. Kim OW, Kim H, Lee SE. Color modeling of milled rice by milling degree. Korean J. Food Preserv. 12: 141-145 (2005)
  16. Shih F. Rice protein. pp. 143-162. In: Rice Chemistry and Technology. 3rd ed. Champaign ET (ed). American Association of Cereal Chemists, St. Paul, MN, USA (2004)
  17. Juliano BO, Hicks PA. Rice functional properties and rice food products. Food Rev. Int. 12: 71-103 (1996) https://doi.org/10.1080/87559129609541068
  18. Lieve L, De Bie E, Vandeputte GE, Veraverbeke WS, Derycke V, De Man W, Delcour JA. Effect of milling on colour and nutritional properties of rice. Food Chem. 100: 1496-1503 (2006) https://doi.org/10.1016/j.foodchem.2005.11.042
  19. Dillshunty AL, Siebenmorgen TJ, Mauromoustakos A. Effect of temperature, exposure duration, and moisture content on the yellowing of rice. Cereal Chem. 78: 559-563 (2001) https://doi.org/10.1094/CCHEM.2001.78.5.559
  20. Hosokawa A, Ban T, Yokosawa I, Yanase H, Chikubu S. Quality control. pp. 472-473. In: Rice Post-harvest Technology. The Food Agency, Ministry of Agriculture, Forestry, and Fisheries, Tokyo, Japan (1995)
  21. Matsue Y, Okumura Y, Ikeda R. Locational differences in palatability of rice and its related factors in the Kyushu and Chugoko districts. J. Jpn. Soc. Nutr. Food Sci. 57: 243-248 (2004) https://doi.org/10.4327/jsnfs.57.243
  22. Sahay MN, Gangopadhyay S. Effect of wet harvesting of rice. Cereal Chem. 62: 80-83 (1985)
  23. Park J-K, Kim S-S, Kim K-O. The effect of milling ratio on descriptive analysis of cooked rice and physico-chemical properties of rice or cooked rice. Cereal Chem. 78: 151-156 (2001) https://doi.org/10.1094/CCHEM.2001.78.2.151
  24. Yoon S-H, Kim S-K. Physicochemical properties of rice differing in milling degrees. Food Sci. Biotechnol. 13: 57-62 (2004)
  25. Siebenmorgen TG, Matsler AL, Earp CF. Milling characteristics of rice cultivars and hybrids. Cereal Chem. 83: 169-172 (2006) https://doi.org/10.1094/CC-83-0169