Sensory evaluation of cooked rice in relation to water-to-rice ratio and physicochemical properties

Journal of Texture Studies

Volumn 38, Issue 1, 2007, Pages 21-41

  Srisawas, Weena ^a   Jindal, Vinod K ^a  

^a ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

Author keywords

Cooked rice; Cooking method; Physicochemical properties; Rice eating quality sensory evaluation

Indexed keywords

EID: 33846611032     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2007.00084.x     Document Type: Article

References (54)

1. BOURNE, M.C. 2002. In Food Texture and Viscosity: Concept and Measurement, 2nd Ed. Academic Press, Inc, London, U.K.
2. CAGAMPANG, G.B., FEREZ, C.M. and JULIANO, B.O. 1973. A gel consistency test for eating quality of rice. J. Sci. Food Agric. 24, 1589-1594.
3. CAMERON, D.K. and WANG, Y.-J. 2005. A better understanding of factors that affect the hardness and stickiness of long-grin rice. Cereal Chem. 82, 113-119.
4. CHAMPAGNE, E.T., RICHARD, O.A., BETT, K.L., GRIMM, C.C., VINYARD, B.T., WEBB, B.D., MCCLUNG, A.M., BARTON, F.E., II, LYON, E.G., MOLDENHAUER, K., ET AL. 1996. Quality evaluation of U.S. medium-grain rice using a Japanese taste analyzer. Cereal Chem. 73, 290-294.
5. CHAMPAGNE, E.T., BETT, K.L., VINYARD, B.T., WEBB, B.D., MCCLUNG, A.M., BARTON, F.E., II, LYON, B.G., MOLDENHAUER, K., LINSCOMBE, S., and KOHLWEY, D. 1997. Effects of drying conditions, final moisture content, and degree of milling on rice flavor. Cereal Chem. 74, 566-570.
6. CHAMPAGNE, E.T., BETT, K.L., VINYARD, B.T., MCCLUNG, A.M., BARTON, F.E., II, MOLDENHAUER, K., LINSCOMBE, S. and MCKENZIE, K. 1999. Correlation between cooked rice texture and rapid visco analyzer measurements. Cereal Chem. 76, 764-771.
7. CHAMPAGNE, E.T., BETT-GARBER, K.L., GRIMM, C.C., MCCLUNG, A.M., MOLDENHAUER, K.A., LINSCOMBE, S., MCKENZIE, K.S., BARTON, F.E., II. 2001. Near-infrared reflectance analysis for prediction of cooked rice texture. Cereal Chem. 78, 358-362.
8. CHAMPAGNE, E.T., BETT-GARBER, K.L., MCCLUNG, A.M. and BERGMAN, C. 2004. Sensory characteristics of diverse rice cultivars as influenced by genetic and environmental factors. Cereal Chem. 81, 237-243.
9. CHIKUBU, S., WATANABE, S., SUGIMOTO, T., MANABE, N., SAKAI, F. and TANIGUCHI Y 1985. Establishment of payability estimation formula of rice by multiple regression analysis. Depun Kagaku 32,51 (in Japanese).
10. CROWHURST, D.G. and CREED, P.O. 2001. Effect of cooking method and variety on the sensory quality of rice. Food Serv. Tech. 1, 133-140.
11. DANIELS, M.J., MARKS, B.P., SIEBENMORGEN, T.J., MCNEW, R.W. and MEULLENET, J.F. 2000. Effects of long-grain rough rice storage history on end-use quality. J. Food Sci. 65, 832-835.
12. DEL MUNDO, A.M. 1979. Sensory assessment of cooked milled rice. In Proceedings of the Workshop on Chemical Aspects of Rice Grain Quality, pp. 313-326, The International Rice Research Institute, Los Bafios, Laguna, Philippines.
13. DEL MUNDO, A.M. and JULIANO, B.O. 1981. Consumer preference and properties of raw and cooked milled rice. J. Texture Studies 12, 107-120.
14. DEL MUNDO, A.M., KOSCO, O.A., JULIANO, B.O., SISCAR, J.J.H. and FEREZ, C.M. 1989. Sensory and instrumental evaluation of texture of cooked and raw milled rices with similar starch properties. J. Texture Studies 20, 97-110.
15. DELWICHE, S.R., MCKENZIE, K.S. and WEBB, B.D. 1996. Quality characteristics in rice by near-infrared reflectance analysis of whole-grain milled samples. Cereal Chem. 73, 257-263.
16. HETTIARACHCHY, N.S., GRIFFIN, V.K., GNANASAMBANDAM, R., MOLDENHAUER, K. and SIEBENMORGEN, T. 1997. Physicochemical properties of three rice varieties. J. Food Quality 20, 279-289.
17. HSU, A.N. and SONG, S. 1988. Relation Between Palatability Evaluation of Cooked Rice and Physico-Chemical Properties of Rice. TDAIS. Res. Report No. 0168. Taichung District Agricultural Development Station, Taiwan.
18. JULIANO, B.O. 1971. A simplified assay for milled-rice amylose. Cereal Sei. Today. 7(5(10), 334-340, 360.
19. JULIANO, B.O. 1982. An International Survey of Methods Used for Evaluation of the Cooking and Eating Qualities of Milled Rice. IRRI research paper series No. 77. The International Rice Research Institute, Los Bafios, Laguna, Philippines.
20. JULIANO, B.O. 1985. Criteria and tests for rice grain qualities. In Rice: Chemistry and Technology, 2nd Ed., pp, 443-524, The American Association of Cereal Chemists, Inc., St. Paul, MN.
21. JULIANO, B.O. and PASCUAL, C.G. 1980. Quality Characteristics of Milled Rice Grown in Difference Countries. IRRI research paper series No. 48. The International Rice Research Institute, Los Baños, Laguna, Philippines.
22. JULIANO, B.O. and PEREZ, C.M. 1983. Major factors affecting cooked milled rice hardness and cooking time. J. Texture Studies 14, 235-243.
23. JULIANO, B.O., PEREZ, C.M., BARBER, S., BLAKENEY, A.B., IWASAKI, T., SHIBUYA, N., KENEASTER, K.K., CHUNG, S., LAIGNELET, B., LAUNAY, B., ET AL. 1981. International cooperative comparison of instrument methods for cooked rice texture. J. Texture Studies 12, 17-38.
24. KAWAMURA, S., NATSUGA, M. and ITOH, K. 1997. Visual and near-infrared reflectance spectroscopy for rice taste evaluation. T. ASAE 40(6), 1755-1759.
25. KIM, W.J., LIM, C.K. and KIM, S.K. 1986. Evaluation and comparison of sensory quality of cooked rices. Korean J. Food Sei. Technol. 18, 38-41.
26. LITTLE, R.R., HILDER, G.B. and DAWSON, E.H. 1958. Differential effect of dilute alkali on 25 varieties of milled white rice. Cereal Chem. 55, 111-126.
27. LYON, B.G., CHAMPAGNE, E.T., VINYARD, B.T., WINDHAM, W.R., BARTON, F.E., II, WEBB, B.D., MCCLUNG, A.M., MOLDEN-HAUER, K.A., LINSCOMBE, S., MCKENZIE, K.S., ET AL. 1999. Effects of degree on milling, drying condition, and final moisture content on sensory texture of cooked rice. Cereal Chem. 76, 56-62.
28. LYON, B.G., CHAMPAGNE, E.T., VINYARD, B.T. and WINDHAM, W.R. 2000. Sensory and instrumental relationships of texture of cooked rice from selected cultivars and postharvest handling practices. Cereal Chem. 77, 64-69.
29. MEULLENET, J.-F.C., GROSS, J., MARKS, B.P. and DANIELS, M. 1998. Sensory descriptive texture analyses of cooked rice and its correlation to instrumental parameters using an extrusion cell. Cereal Chem. 75, 714-720.
30. MEULLENET, J.-F.C., MARKS, B.P., GRIFFIN, K. and DANIELS, M.J. 1999. Effects of rough rice drying and storage conditions on sensory Profiles of cooked rice. Cereal Chem. 76, 483-486.
31. MEULLENET, J.-E, MARKS, B.P., HANKINS, J.-A., GRIFFIN, V.K. and DANIELS, M.T. 2000. Sensory quality of cooked long-grain rice as affected by rough rice moisture content, storage temperature and storage duration. Cereal Chem. 77, 259-263.
32. OHTSUBO, K., TOYOSHIMA, H. and OKADOME, H. 1998. Quality assay of rice using traditional and novel tools. Cereal Food World 43,203-206.
33. OKABE, M. 1979. Texture measurement of cooked rice and its relationship to the eating quality. J. Texture Studies 10, 131-152.
34. ORTUNO, J., ROS, G., PERIAGO, M.J., MARTÍNEZ, C. and LÓPEZ, G. 1996. Cooking water uptake and starch digestible value of selected Spanish rices. J. Food Qual. 19, 79-89.
35. PEREZ, C.M. and JULIANO, B.O. 1979. Indicators of eating quality for non-waxy rices. Food Chem. 4, 185-195.
36. PEREZ, C.M., JULIANO, B.O., BOURNE, M.C. and ANZALDA-MORALES, A. 1993. Hardness of cooked milled rice by instrumental and sensory methods. J. Texture Studies 24, 81-94.
37. PRAKASH, M., RAVI, R., SATHISH, H.S., SHYAMALA, J.C., SHWETHA, M.A. and RANGARAO, G.C.P. 2005. Sensory and instrumental texture measurement of thermally processed rice. J. Sensory Studies 20, 410-420.
38. RAMESH, M., ALI, S.Z. and BHATTACHARYA, K.R. 1999. Structure of rice starch and its relation to cooked-rice texture. Carbohydr. Polym. 38, 337-347.
39. RAMESH, M., BHATTACHARYA, K.R. and MITCHELL, J.R. 2001. Developments in understanding the basis of cooked-rice texture. Crit. Rev. Food Sci. Nutr. 40, 449-460.
40. ROUSSET, S., PONS, B. and PILANDON, C. 1995. Sensory texture profile, grain physico-chemical characteristics and instrumental measurements of cooked rice. J. Texture Studies 26, 119-135.
41. ROUSSET, S., PONS, B. and MARTIN, J.-F. 1999. Identifying objective characteristics that predict clusters produced by sensory attributes in cooked rice. J. Texture Studies 30, 509-532.
42. SATAKE, T. 1990. Rice taste analyzer and blending. In Modern Rice-Milling Technology (T. Satake, ed.) pp. 186-196, University of Tokyo Press, Tokyo, Japan.
43. SCHUTZ, H.G. and DAMRELL, J.D. 1974. Prediction of hedonic rating of rice by sensory analysis. J. Food Sci. 39, 203-206.
44. SESMAT, A. and MEULLENET, J.-F. 2001. Prediction of rice sensory texture attributes from a single compression test, multivariate regression, and a stepwise model optimization method. J. Food Sci. 66, 124-131.
45. SINGH, N., KAUR, L., SODHI, N.S. and SEKHON, K.S. 2005. Physico-chemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chem. 89, 253-259.
46. SITAKALIN, C. and MEULLENET, J.-F. 2000. Prediction of cooked rice texture using extrusion and compression tests in conjugation with spectral stress strain analysis. Cereal Chem. 77, 501-506.
47. SITAKALIN, C. and MEULLENET, J.-F.C. 2001. Prediction of cooked rice texture using an extrusion test in combination with partial least squares regression and artificial neural networks. Cereal Chem. 78, 391-394.
48. SOWBHAGYA, C.M., RAMESH, B.S. and BHATTACHARYA, K.R. 1987. The relationship between cooked rice texture and the physicochemical properties of rice. J. Cereal Sci. 5, 287-297.
49. SUWANSRI, S. and MEULLENET, J.-F. 2004. Physicochemical characterization and consumer acceptance by Asian consumers of aromatic Jasmine rice. J. Food Sci. 69, 30-37.
50. TETENS, I., BISWAS, S.K., GLITSØ, L.V., KABIR, K.A., THILSTED, S.H. and CHOUDHURY, N.H. 1997. Physico-chemical characteristics as indicators of starch availability from milled rice. J. Cereal Sci. 26, 355-361.
51. TOMLINS, K.I., MANFUL, J.T., LARWER, P. and HAMMOND, L. 2005. Urban consumer preferences and sensory evaluation of locally produced and imported rice in West Africa. Food Qual. Prefer. 16, 79-89.
52. WINDHAM, W.R., LYON, E.G., CHAMPAGNE, E.T., BARTON, F.E., II, WEBB, B.D., MCCLUNG, A.M., MOLDENHAUER, K.A., LINSCOMBE, S. and MCKENZIE, K.S. 1997. Prediction of cook rice texture quality using near-infrared reflectance analysis of whole-grain milled samples. Cereal Chem. 74, 626-632.
53. YAU, N.J.N. and HUANG, J.J. 1996. Sensory analysis of cooked rice. Food Qual. Prefer. 7, 263-270.
54. ZHOU, Z., ROBARDS, K., HELLIWELL, S. and BLANCHARD, C. 2002. Aging of stored rice: Changes in chemical and physical attributes. J. Cereal Sci. 55, 65-78.