บทคัดย่องานวิจัย

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Sensory quality of cooked long-grain rice as affected by rough rice moisture content, storage temperature, and storage duration

Jean-Francois Meullenet, Bradley P. Marks, Jean-Ann Hankins, Virginia K. Griffin and Melissa J. Daniels

Cereal chemistry. Volume 77, Number 2 Pages 259-263.

2000

บทคัดย่อ

Sensory quality of cooked long-grain as affected by rough rice moisture content, storage temperature, and storage duration.

The effects of postharvest conditions (i.e., rough rice moisture content, storage temperature, and storage duration) on sensory quality of one long-grain rice cultivar grown in Arkansas (Cypress) were evaluated using a professional descriptive sensory panel. Eight textural (adhesion to lips, hardness, cohesiveness of mass, roughness of mass, toothpull, particle size, toothpack, and loose particles) and six flavor attributes (overall rice impression, sulfur, starch, grainy, metallic, and cardboard) were identified as most important in describing the sensory characteristics of cooked Cypress rice. Postharvest conditions had significant effects on rice sensory quality, and regression models illustrated the effects of each postharvest variable and their interactions.