Chemometrics of grain quality of raw and cooked Philippine milled rice

Abstract

Seventeen low (10-20%)-and intermediate (20-25%)-amylose content (AC) milled rices differing in alkali spreading value were assessed for physicochemical properties of raw and cooked head rice and subjected to sensory evaluation for overall preference by a 30-member consumer panel and for property scores by a 5-member laboratory panel using two methods for cooked rice. Properties desired by the consumer panel - white, aromatic, long-grain raw rice and aromatic, white, tacky, filling, soft and tasty cooked rice - were reflected in the preference scores. Application of linear correlation, multiple regression, principal component, and cluster analyses showed that sensory scores of raw rice were determined by percent translucency (rice meter), percent chalky grains, Kett whiteness and Chromameter L*a*b* values, whereas cooked rice sensory values were determined by Instron hardness, AC-gelatinization temperature (GT) combination, and Amylograph and RVA pasting viscosity. Followup consumer panel tests on five low-AC and four intermediate-AC freshly cooked and staled cooked nonaromatic milled rice differing in GT confirmed the preference for 18% AC rice Sinandomeng. A simplified scoring system for raw and cooked rice grain quality is proposed.

Source or Periodical Title

Philippine Agricultural Scientist

ISSN

317454

Page

211-236

Document Type

Article

Subject

Amylose content, Chemometrics, Cluster analysis, Color, Cooked rice quality, Gel consistency, Gelatinization temperature, Instron cooked rice hardness, Linear correlation, Multiple regression, Principal component analysis, Raw rice quality, Sensory evaluation

This document is currently not available here.

Share

COinS