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Cooking quality of rice : instrumental measurements and sensory analysis

Pons Brigitte, Rousset Akrim S., Martin Jean François, Faure Jacques. 1996. Cooking quality of rice : instrumental measurements and sensory analysis. In : International Cereal and Bread Congress = [Congrés international sur les céréales et le pain]. Association Internationale de Chimie Céréalière. Schwechat : ICC, 11 p. International Cereal and Bread Congress. 10, Porto Carras, Grèce, 9 June 1996/12 June 1996.

Paper without proceedings
Full text not available from this repository.

Autre titre : Qualité culinaire du riz : mesures instrumentales et analyses sensorielles

Abstract : Appearance, texture and flavor of 26 cooked rices were described and evaluated by a trained paner. The same rices were analysed by instrumental measurements. Raw milled rices were characterized by aggregated, sticky kemels, a melting, floury, not elastic texture and a starch flavour. At the opposite, parboiled and precooked rices were characterized by a brown colour, an elastic and firm texture. Canned rices were described with a bitter taste and an flavour of jute and "round, while aromatic rices were described by an flavour of "brioche". Some interesting relationship between instrumental measures and sensory attributes has been carried out. Sensory firmness was correlated with the firrnness measured by Viscoelastograph apparatus (r = 0.79), while sensory elasticity was correlated with the elastic recovery (r = 0.85). The sensory stickiness coula be predicted with the elastic recovery and the water up-take together (r = 0.90). (Résumé d'auteur)

Mots-clés Agrovoc : riz, Analyse organoleptique, Texture, Propriété physicochimique, Flaveur, Qualité technologique

Classification Agris : Q04 - Food composition
Q02 - Food processing and preservation

Auteurs et affiliations

  • Pons Brigitte, CIRAD-CA-CAPA (FRA)
  • Rousset Akrim S.
  • Martin Jean François
  • Faure Jacques, CIRAD-CA-RIZ (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/390253/)

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