Eating Quality Evaluation for Cooked Rice (1)-Application of Maltiple Regression on the Sensory Evaluation and Physical Measurements.-

Konishi Masako, Ide Kuniyasu, Hatae Keiko, Shimada Atsuko

doi:10.11402/cookeryscience1995.29.4_254

The relationship between overall acceptability and physicochemical properties was carried out on 31 types of rice employing sensory evaluation and objective analysis. 1. There was a high correlation between sweetness and overall acceptability in both analytical and preference tests (r=0.88 and r=0.92), but differences between samples were small. 2. For taste, a high correlation (r=0.95) between desirability of taste and overall acceptability was observed, but there was only a low correlation (r=0.23) between strength of taste and overall acceptability, and moreover, a low correlation (r=0.25) between preference and analytical tests. 3. A high multiple correlation coefficient (MR) of 0.97 for the overall acceptability using four attributes desirability of stickiness, desirability of sweetness, whiteness, and transparency was obtained by the multiple regression analysis. 4. Desirability of stickiness, transparency, and whiteness, which make a large contribution to overall acceptability were substituted by objective measurements. Desirability of stickiness was expressed in terms of amylose ratio, thousand grain weight of rice, and whole rice grain rate (MR=0.87), transparency was expressed in terms of the L value and the luster as 60° and 75° angles of incidence (MR=0.66), and whiteness was expressed in terms of whiteness level and the b value (MR=0.71). 5. Overall acceptability of cooked rice was expressed in terms of three attributes, amylose ratio, L value and luster (60°), with a multiple correlation coefficient of 0.76.

Eating Quality Evaluation for Cooked Rice (1)-Application of Maltiple Regression on the Sensory Evaluation and Physical Measurements.-

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