논문 상세보기
pp.326-335
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.
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
