Chemometrics of grain quality of rice and cooked Philippine milled rice
1997
Roferos, L.T. | Juliano, B.O. (Philippine Rice Research Inst., College, Laguna (Philippines). Div. of Rice Chemistry and Food Science)
Seventeen low (10-20 percent)- and intermediate (20-25 percent)-amylose content (AC) milled rices differing in alkali spreading values were assessed for physicochemical properties of raw and cooked head rice and subjected to sensory evaluation for overall preference by a 30-member consumer panel and for property scores by a 5-member laboratory panel using two methods for cooked rice. Properties desired by the consumer panel- white, aromatic, long-grain raw rice and aromatic, white, tacky, filling, soft and tasty cooked rice- were reflected in the preference scores. Application of linear correlation, multiple regression, principal component, and cluster analyses showed that sensory scores of raw rice were determined by percent translucency (rice meter), percent chalky grains, kett whiteness and chromameter L*a*b* values, whereas cooked rice sensory values were determined by Instron hardness, AC-gelatinization temperature (GT) combination, and Amylograph and RVA pasting viscosity. Follow-up consumer panel tests on five low-AC and four intermediate-AC freshly cooked and staled cooked nonaromatic milled rice differing in GT confirmed the preference for 18 percent AC rice Sinandomeng. A simplified scoring system for raw and cooked rice grain quality is proposed
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