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

Abstract

Physicochemical 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 onesbreakdown of rapid viscometer analysis and hardness. These mechanical parameters can be used as primary indices to screen rice varieties for high quality frozencooked 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.

Prediction model of rice eating quality using physicochemical properties and sensory quality evaluation

“…A higher HA, red color, and CO seemed to negatively influence OSQ. HA was identified as a driver of dissatisfaction in frozen and aseptic‐packaged CR, and cohesiveness was a driver of satisfaction (Kwak et al, ; Kwak, Kim, & Jeong, ).…”

Characterization of the sensory, chemical, and microbial quality of microwave‐assisted, thermally pasteurized fried rice during storage

“…Rice hardness, one of the most important textural attributes of cooked rice, has been reported as one of the texture parameters mainly affected during storage at freezing temperatures (Kwak, Kim, & Jeong, 2015; Yu et al., 2010). Rice adhesiveness has also been investigated as part of the texture profile of cooked rice (Park, Kim, & Kim, 2001; Yu et al., 2010; Zhu et al., 2011).…”

Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains

“…High amylose content extends the cooking time and increases the degree of water absorption by the cooked raw material ([ 12 ], [ 13 ]). Rice grains containing a higher level of amylose show a more pronounced increase in size, greater cohesiveness, and hardness after cooking compared to low-amylose varieties ([ 14 ], [ 15 ]). Low-amylose level is associated with the soft structure of rice grains, and amylose degradation progresses with the cooking time ([ 16 ], [ 17 ]).…”