92D-2 |
Assesment of rice quality during storage based on the colorimetric, textural and sensory analyses of the cooked rice |
J. I. JUNG1, H. KIM2, S. U. Lee1, D. C. Kim1, and B. K. Kim3. (1) Div. of Food Marketing Technology, Korea Food Research Institute, Seungnam, 463-420, South Korea, (2) Food Protein R&D Ctr., Texas A&M Univ., Cater-Mattil Hall, 2476 TAMU, College Station, TX 77843-2476, (3) Dept. of Food Engineering, Dan Kook Univ., San-29, Anseo-Dong, Cheonan, 330-714, South Korea Quality assessment for the cooked rice usually depended on single approaches from either subjective or objective method of analysis. However, in some Asian countries, people prefer cohesive cooked rice while fluffy one is more favored in other areas. Accordingly, this study employed both physical and sensory analyses for the cooked rice as a comprehensive tool for analyzing cooked rice after storage. To predict the adequate storage period of rice by evaluating quality attributes of cooked rice as interactively affected by some storage conditions. Short-grain rice harvested from Korea in 2001 was air-dried until 14, 16 and 18% moisture contents (MC) was acquired. Rice, packed in a laminated polyethylene-film bag was then stored at 5, 15, and 25C for 16 weeks. Rice samples were cooked in a household electric rice cooker and colorimetric, textural, and sensory analyses were conducted during storage period. Increase in colorimetric "b" values of cooked rice was accelerated by high MC (18%) and/or high temp (25C) after day 14. Low MC of the kernel was directly concerned with high hardness, springiness, and chewiness values of the cooked rice. Cohesiveness has been less affected up to 120 days of storage. Sensory evaluation for the quality acceptance resulted in inferior scores for the rice especially stored at high temp with low MC, notably at 14%, of the kernel. With 18% MC and 25C, days required for the significant (p<0.05) decrease in total quality acceptance were 14 and 21 days, respectively as collaboratively affected by glossiness, appearance, aroma, and color. From day 49, quality deterioration of the cooked rice became more distinct from other treatments. Emphasis has been laid on the role of low temp and the most favorable condition for maintaining the quality during extended storage of milled rice are 15.5-16.5% MC and temp lower than 15C.
Session 92D, Quality Assurance: General
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