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 samples were evaluated by 20 trained assessors using a modified quantitative descriptive analysis. Thirteen attributes were developed: glassiness, whiteness, looseness, hot-rice aroma, cold-rice aroma, brown-rice aroma, sweetness, kernelness, hardness, cohesiveness, stickiness, chewiness and roughness. Both the weakest and the strongest reference samples for each attribute were Presented to assessors for general consensus. Intensity of each attributes was rated on a 15-point category scale (I = weakest, 7 = moderate, 15 = strangest). The 18 degrees C and 60 degrees C samples were significantly different in nine attributes. Assessors found that the 60 degrees C samples were rated higher in looseness, hot-rice aroma, brown-rice aroma and sweetness but lower in cold-rice aroma, hardness, cohesiveness, chewiness and roughness. Across the four varieties there were significant differences in eleven attributes. 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; TC Sen 10 samples were rated higher in cold-rice aroma, kernelness, hardness and roughness but lower in glossiness. Therefore, both temperature and variety effects were significant on the sensory properties of cooked rice. Copyright (C) 1996 Elsevier Science Ltd