Influence of Rice Varieties on Sensory Profile and Consumer Acceptance for Frozen-cooked Rice

Han Kwak,Yoonhwa Jeong,Misook Kim

doi:10.9755/ejfa.2015-04-139

Abstract

The objectives of this study were to generate sensory profiles by descriptive analysis, to access consumer acceptability by consumer acceptance test, and to determine the driving sensory attributes for frozen-cooked rice made by five difference rice varieties. Rice varieties resulted in significant differences in the sensory profiles of the frozen-cooked rice samples. Sixteen descriptive attributes – aroma (rice bran, raw rice, tap water), taste (sweet, bitter), flavor (rice cake, roasted), texture (glutinousness, firmness, cohesiveness of mass, particle feeling, moistness), and appearance (amount of embryo buds, glossiness, rice shape, whiteness, size of rice) were used as descriptive terms for the samples. Oryza sativa L. var. Ilpum was the most accepted variety when processed to frozen cooked rice and should therefore be the first option for processing. Partial least square regression analysis found no drivers of liking and five drivers of disliking for frozen-cooked rice: rice bran aroma, glutinousness, firmness, particle feeling and amount of embryo buds.

Highlights

Medium and short grain rice (Oryza sativa L.) is the staple food of northeastern Asian countries including Korea, Japan and northern China
Rice varieties significantly influenced to sensory profiles and consumer acceptability of frozen-cooked rice samples
Careful selection of rice varieties is necessary in order to produce high quality frozen-cooked rice

Summary

Introduction

Medium and short grain rice (Oryza sativa L.) is the staple food of northeastern Asian countries including Korea, Japan and northern China. The Unites State has become one of the major countries growing medium and short grain rice. These rice varieties are called ‘sticky rice’ because the rice kernels are attached together and have a glutinous texture after cooking. These rice varieties are mainly consumed after cooking or steaming in most countries. Freezing techniques have been applied to bread products (Barcenas and Rosell, 2006), cooked starchy convenience foods (De Kock et al, 1995) and pasta (Olivera and Salvadori, 2009) to maintain food quality after cooking in western countries. Applying a freezing technique would be one option to extend storage periods with consistent quality for cooked rice, and change the notion of home-cooking of rice to the purchase cooked rice at the grocery market as ready-to-eat products

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