Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties
Three pairs of milled rices with similar starch properties (low gelatinization temperature waxy, and low gelatinization temperature low amylose, and intermediate gelatinization temperature intermediate amylose) were assessed for cooked rice properties by two industry taste panels and for raw and coo...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1989
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166500 |
| _version_ | 1855532867350691840 |
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| author | Mundo, Angelita M. Del Kosco, Deborah A. Juliano, Bienvenido O. Siscar, Julie Joy H. Perez, Consuelo M. |
| author_browse | Juliano, Bienvenido O. Kosco, Deborah A. Mundo, Angelita M. Del Perez, Consuelo M. Siscar, Julie Joy H. |
| author_facet | Mundo, Angelita M. Del Kosco, Deborah A. Juliano, Bienvenido O. Siscar, Julie Joy H. Perez, Consuelo M. |
| author_sort | Mundo, Angelita M. Del |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Three pairs of milled rices with similar starch properties (low gelatinization temperature waxy, and low gelatinization temperature low amylose, and intermediate gelatinization temperature intermediate amylose) were assessed for cooked rice properties by two industry taste panels and for raw and cooked rice properties by 30‐member Filipino consumer panels. Only slight differences in texture within pairs were noted by the two industry taste panels who had not been trained to assess boiled raw rice or waxy rice. The Filipino consumer panel gave significantly higher ranked scores for one low‐amylose variety in both raw and cooked forms. Malagkit Sungsong suman sa antala was ranked higher than modern waxy rices. Instrumental methods for translucency and whiteness of raw rice and Instron hardness and stickiness of cooked rice were not able to detect differences perceived by the Filipino consumer panels. |
| format | Journal Article |
| id | CGSpace166500 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1989 |
| publishDateRange | 1989 |
| publishDateSort | 1989 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1665002026-01-05T13:39:57Z Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties Mundo, Angelita M. Del Kosco, Deborah A. Juliano, Bienvenido O. Siscar, Julie Joy H. Perez, Consuelo M. texture starch properties cooked rice raw milled rice Three pairs of milled rices with similar starch properties (low gelatinization temperature waxy, and low gelatinization temperature low amylose, and intermediate gelatinization temperature intermediate amylose) were assessed for cooked rice properties by two industry taste panels and for raw and cooked rice properties by 30‐member Filipino consumer panels. Only slight differences in texture within pairs were noted by the two industry taste panels who had not been trained to assess boiled raw rice or waxy rice. The Filipino consumer panel gave significantly higher ranked scores for one low‐amylose variety in both raw and cooked forms. Malagkit Sungsong suman sa antala was ranked higher than modern waxy rices. Instrumental methods for translucency and whiteness of raw rice and Instron hardness and stickiness of cooked rice were not able to detect differences perceived by the Filipino consumer panels. 1989-04 2024-12-19T12:56:21Z 2024-12-19T12:56:21Z Journal Article https://hdl.handle.net/10568/166500 en Wiley MUNDO, ANGELITA M. DEL; KOSCO, DEBORAH A.; JULIANO, BIENVENIDO O.; SISCAR, JULIE JOY H. and PEREZ, CONSUELO M. 1989. Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties. Journal of Texture Studies, Volume 20 no. 1 p. 97-110 |
| spellingShingle | texture starch properties cooked rice raw milled rice Mundo, Angelita M. Del Kosco, Deborah A. Juliano, Bienvenido O. Siscar, Julie Joy H. Perez, Consuelo M. Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties |
| title | Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties |
| title_full | Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties |
| title_fullStr | Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties |
| title_full_unstemmed | Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties |
| title_short | Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties |
| title_sort | sensory and instrumental evaluation of texture of cooked and raw milled rices with similar starch properties |
| topic | texture starch properties cooked rice raw milled rice |
| url | https://hdl.handle.net/10568/166500 |
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