Correlation Analysis between Color Parameters and Sensory Characteristics of Rice with Different Milling Degrees

Abstract

The effects of degrees of milling on color parameters and sensory characteristics of rice were evaluated, and their relationships were established by the method of Pearson correlation analysis and regression analysis. Results showed that with the increase of milling degree, color value a* and b* gradually decreased while L* value and eating quality correspondingly increased. The correlation analysis revealed that sensory characteristics were significantly negatively correlated with a* and b* value, and significantly positively correlated with L* value. In terms of color parameters, L* value had a significant negative correlation with a* and b* value, while a* and b* values were significantly positively correlated. Eating quality showed a linear relationship with a*, b* and L* value, and the R 2 values for the relationship were in the range of 0.90-0.99. Regression equations had high R 2 values and could be used to predict the eating quality of cooked rice. PRACTICAL APPLICATIONSThe traditional method of judging sensory characteristics of rice, which mainly conducted by experienced inspector, needs plenty of people and time for measurement. New measurement system, based on the establishment of relationship between color parameters and sensory characteristics, assists in quick locating the optimum degrees of milling to prevent poor judgment and increasing the accuracy and efficiency of working, meanwhile helps to predict the eating quality of cooked rice.

Impacts of degree of milling on the appearance and aroma characteristics of raw rice

“…with an increase of DOM) of raw‐rice samples. These trends are in line with previous studies . Red and yellow pigments are highly concentrated in the bran and endosperm periphery, whereas they are rare in the endosperm interior .…”

Interactive effects and modeling of some processing parameters on milling, cooking, and sensory properties for Nigerian rice using a one-step rice milling machine

“…At the same SR and MC levels, an increase in PT increased the appearance ( Figure 12 (b-c) ). This was parallel to the result of Zhong et al. (2013) and Rodríguez-Arzuaga et al.…”

“…This observed result might be due to the rice cultivar. Zhong et al. (2013) reported an increase in stickiness with an increased degree of milling.…”

Impact of Postharvest Operations on Rice Grain Quality: A Review

“…Nonetheless, the degree of whiteness of milled rice tended to increase while b * values decreased as surface lipid content decreased. Zhong et al (2013Zhong et al ( , 2014 also evaluated the effect of DOM on color of raw rice, and found that a * and b * gradually decreased while L * value increased with the increase of DOM. Such DOM-induced decrease in a * and b * of raw rice were due to the progressive removing of red and yellow pigments during milling process that highly concentrate in rice bran and endosperm periphery (Rodríguez-Arzuaga et al, 2016) Milled rice kernel thickness significantly affected grain whiteness and transparency because of the predominant effects of the thinner kernel fractions (Chen & Siebenmorgen, 1997).…”