Sensory qualities of milled cooked and raw rices from paddy stored with different moisture contents and storage durations
1999
Del Mundo, A.M. | Felix, A.dR. | Caliboso, F.M. | Sabio, G.C. (Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Human Nutrition and Food)
Moisture content and storage duration of newly harvested IR64 were related to cooking and sensory qualities of the corresponding milled raw and cooked rices. Rice samples of 14 percent, 15 percent, 16 percent, 17 percent and 18 percent moisture contents stored under hermetic condition at different length of storage (0 day, 30 days, 60 days and 90 days) were subjected to cooking trials and consumer sensory evaluation following the procedure stated in the Guidebook for Sensory Evaluation of Rice. A total of 50 participants representing farmers, housewives and youths were employed as sensory panelists. Results revealed no significant relationship between moisture content and percent height increase of milled cooked rice and its cooking time. In terms of sensory qualities, wholeness of grains and color were found to have a significant correlation with moisture content and storage duration. In like manner, all milled cooked rice attributes namely aroma, flavor, tenderness, cohesiveness, color and gloss have a significant negative correlation with moisture content and storage duration. Aroma and flavor were the most affected qualities during longer paddy storage at higher moisture content.Based on the overall cooking and sensory qualities, the following length of paddy storage are recommended: a) paddy with 14 percent and 15 percent moisture levels - 90 days; b) paddy with 16 percent moisture content - 60 days; and c) paddy of 17 percent and 18 percent moisture levels - 30 days
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