Sensory evaluation of frozen cooked rice and processing aptitude of rice in Hokkaido [Japan]
1999
Ohmura, K. (Hokkaido. Central Agricultural Experiment Station, Naganuma (Japan))
We have carried out Sensory evaluation on frozen pilaf made by small-scale production test and have investigated the relevance between the interior components of rice and texture. The appropriate values of interior components, based on sensory evaluation, were 7-9% in protein content and 18-23% in amylose content. The texture of cooked rice, which had an evaluation almost the same as the control in sensory evaluation, showed a hardness of 7-8 kgw and a stickiness of 0.5-0.7 kgw by Tensipresser measurement. These values covered a range lower than the appropriate values according to the criterion of grain separation (hardness above 8 kgw, stickiness below 0.6 kgw), indicating the preference of rice with moderate toughness and stickiness. Different characteristics have been identified in different species in the processing aptitude like grain separation or product yield and in sensory evaluation. According to the overall evaluation on processing aptitude and sensory evaluation of frozen cooked rice, "Yukihikari", "Kirara 397", "Akiho", "Honoka 224" has high marks and "Yukimaru", "Kita-ibuki" slightly lower ones
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