SENSORY ANALYSIS OF COOKED RICE

Four rice varieties, TNu 67, TNu 70, TC 189 and TC Sen 10, were tested , each was served at 18 degrees C and 60 degrees C. In total, eight sa mples were evaluated by 20 trained assessors using a modified quantita tive descriptive analysis. Thirteen attributes were developed: glassin ess, whiteness, looseness, hot-rice aroma, cold-rice aroma, brown-rice aroma, sweetness, kernelness, hardness, cohesiveness, stickiness, che winess and roughness. Both the weakest and the strongest reference sam ples for each attribute were Presented to assessors for general consen sus. Intensity of each attributes was rated on a 15-point category sca le (I = weakest, 7 = moderate, 15 = strangest). The 18 degrees C and 6 0 degrees C samples were significantly different in nine attributes. A ssessors found that the 60 degrees C samples were rated higher in loos eness, hot-rice aroma, brown-rice aroma and sweetness but lower in col d-rice aroma, hardness, cohesiveness, chewiness and roughness. Across the four varieties there were significant differences in eleven attrib utes. TNu, 67 samples were rated higher in cohesiveness and stickiness ; TNu 70 samples were rated higher in hot-rice aroma, brown-rice aroma , hardness, cohesiveness, chewiness and roughness; TC 189 samples were rated higher in whiteness, kernelness, cohesiveness and stickiness; T C Sen 10 samples were rated higher in cold-rice aroma, kernelness, har dness and roughness but lower in glossiness. Therefore, both temperatu re and variety effects were significant on the sensory properties of c ooked rice. Copyright (C) 1996 Elsevier Science Ltd