[논문]쌀의 품종에 따른 쌀밥의 감각적 특성 분석

김슬기; 윤재연; 하수연; 정광호; 이정희; 정서진

doi:10.7318/kjfc/2023.38.5.326

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

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.38 no.5, 2023년, pp.326 - 335

김슬기 (이화여자대학교 식품영양학과) , 윤재연 (이화여자대학교 식품영양학과) , 하수연 (이화여자대학교 식품영양학과) , 정광호 ((주)아이엔비솔루션즈) , 이정희 (농업회사법인 하얀술 주식회사) , 정서진 (이화여자대학교 식품영양학과)

Abstract ▼ AI-Helper

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.

주제어

표/그림 (9)

표 10 rice sample details
표 Sensory descriptors of cooked rice
그림 A photo of Samples Provided to the Panelists
표 Descriptors, references, and reference scores of rice
표 Descriptors and definitions of rice
표 F and P values for effects of 10 cooked rice samples
표 Mean and standard deviation of sensory characteristic intensity for 10 rice samples
그림 Principal Component Analysis (PCA) results for sensory characteristics of 10 rice samples; plots for samples (a) and sensory characteristics (b)
그림 Pearson correlation coefficient heatmap of the sensory characteristics of rice; the empty cells indicate non-significance.

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