Effects of eating quality on milled rice produced from brown rice with different milling conditions
2013
Kim, Seong Yeong | Lee, Ho
This study was conducted to determine the optimal milling condition including moisture content (11, 13, 15, 17, and 19%) and kernel temperature (0, 10, 20, 30, and 40°C) of brown rice to produce milled rice with predominant eating quality, which was examined by a sensory evaluation. Intensity of glossiness and taste on cooked rice decreased with the increase of moisture content and kernel temperature of brown rice, whereas yellow color and off-flavor intensity increased (p <0.001). Quality scores of appearance, flavor, taste, texture, and overall eating quality showed relatively higher value in below kernel temperature 20°C, particularly in moisture content 15 and 17% at kernel temperature 0 and 10°C, whereas ≥15% of moisture content at kernel temperature 40°C showed very low quality scores (p <0.001). Consequently, optimum milling condition of brown rice should be moisture content 15–7% and kernel temperature 0–10°C for the production of milled rice with good eating quality.
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