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쌀의 품종에 따른 쌀밥의 감각적 특성 분석 Effect of Rice Varieties on the Sensory Characteristics of Cooked Rice

김슬기, 윤재연, 하수연, 정광호, 이정희, 정서진
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  • URLhttps://db.koreascholar.com/Article/Detail/427621
韓國食生活文化學會誌 (한국식생활문화학회지)
제38권 제5호 (2023.10)
pp.326-335
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study aims to analyze the sensory characteristic of cooked rice made with 10 types of rice varieties produced in South Korea using descriptive analysis. Twelve subjects who cook rice regularly, at least once a week, were recruited for the study and participated as descriptive panelists. A total of 29 descriptive terms were developed to describe the sensory characteristics of cooked rice. The findings showed that there were significant differences in the sensory attributes, specifically the appearance and texture attributes among the rice varieties. Among the varieties, Haedeul, Ilpum, and Koshihikari were observed to have a large quantity of rice germ and a relatively yellowish appearance. In contrast, Samkwang, Chamdream, and Yeonghojinmi were relatively whiter than the other samples. Odae, Saecheongmoo, and Sindongjin were rated high in the attributes of roughness, hardness, and chewiness, and Jinsang was rated high in moisture, bitterness, stickiness, and wholeness of rice grains. The differences in the appearance and texture of these rice varieties are likely to significantly impact consumer preferences. Furthermore, the development of customized menus based on the sensory characteristics of the different varieties of rice could encourage consumers to purchase these varieties.

키워드
White ricecooked ricedescriptive analysissensory profile
목차
I. 서 론
II. 연구 내용 및 방법
    1. 시료
    2. 패널
    3. 평가 절차 및 내용
    4. 통계분석
III. 결과 및 고찰
    1. 밥 10종 시료의 묘사 용어
    2. 밥 10 종 시료의 감각적 특성 강도
    3. 밥 10종 시료의 감각적 특성에 대한 시각적 도표화
    4. 밥 10종 시료의 감각적 특성의 상관관계 분석 결과
IV. 요약 및 결론
감사의 글
Conflict of Interest
저자
  • 김슬기(이화여자대학교 식품영양학과) | Seulgi Kim (Department of Nutritional Science and Food Management, Ewha Womans University)
  • 윤재연(이화여자대학교 식품영양학과) | Jae-Yeon Yoon (Department of Nutritional Science and Food Management, Ewha Womans University)
  • 하수연(이화여자대학교 식품영양학과) | Suyeon Ha (Department of Nutritional Science and Food Management, Ewha Womans University)
  • 정광호(㈜아이엔비솔루션즈) | Kwangho Jung (INB Solutions. Co. Ltd.)
  • 이정희(농업회사법인 하얀술 주식회사) | Chung-Hee Lee (Agricultural company, HAYANSOOL Co.)
  • 정서진(이화여자대학교 식품영양학과) | Seo-Jin Chung (Department of Nutritional Science and Food Management, Ewha Womans University) Corresponding Author