Physicochemical Properties and Determination of Key Instrumental Quality Measurement Parameters of Frozen‐Cooked Rice by Correlating Consumer Acceptance

Abstract

AbstractPhysicochemical properties and consumer evaluation of frozen‐cooked rice made in five rice varieties were investigated. Rice quality evaluation, physicochemical analyses, rapid viscometer analysis, texture measurements and mechanical sensory measurements were conducted. Consumer acceptance test was conducted with 51 consumers. Consumer acceptance ratings were highly correlated with hardness (r = −0.849) and stickiness (r = 0.958) of texture. Toyo taste value was highly correlated with consumer acceptance (r = 0.726), but eating quality measurement was not correlated with consumer acceptance (r = −0.018). Partial least square regression between mechanical parameters and consumer acceptance ratings showed which mechanical measurements have more influence on the determination of consumer acceptance of frozen‐cooked rice. There were two positive instrumental indicators – ratio of cracked kernel and stickiness – and two negative ones – breakdown of rapid viscometer analysis and hardness. These mechanical parameters can be used as primary indices to screen rice varieties for high quality frozen‐cooked rice.Practical ApplicationsThere were many mechanical indicators in determining the quality of raw rice and cooked rice. However, there was no study that indicates that mechanical indicators are the key factors representing consumer acceptance of frozen‐cooked rice in the overall aspects of these indicators. Four mechanical indicators – ratio of cracked kernel, stickiness, hardness and breakdown of rapid viscosity analysis – showed higher influence on the consumer acceptance of frozen‐cooked rice. Applying these indicators would reduce the amount of cultivar screening efforts to select proper rice varieties for frozen‐cooked rice processing.