A comparison of instrumental and sensory evaluation of rice.

Chris Blanchard, Anthony Saliba, Maxime Gabard, P. Williams

Research output: Book chapter/Published conference paperConference paperpeer-review

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Rice quality is known to influence market value, hence quality evaluation is essential for rice companies. Quality assessment of cooked rice can be determined by expert sensory panel analysis, but this process is costly. Some studies have attempted to use instrumental methods as an alternative to sensory analysis (Suwannapron et al., 2007), however, further studies are required to validate these methods. In this study, a comparison between instrumental methods and sensory evaluation was undertaken to assess the relative merits of these techniques for the comparison of similar rice cultivars and samples that have been stored at different temperatures.
Original languageEnglish
Title of host publication57th Australian Cereal Chemistry Conference
Subtitle of host publicationCereals 2007
EditorsJ.F. Panozzo, C.K. Black
Place of PublicationNorth Melbourne, Australia
PublisherRoyal Australian Chemical Institute (RACI)
Number of pages3
ISBN (Electronic)1876892161
Publication statusPublished - 2007
EventAustralian Cereal Chemistry Conference - Melbourne, Australia., Australia
Duration: 05 Aug 200710 Aug 2007


ConferenceAustralian Cereal Chemistry Conference


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