A comparison of instrumental and sensory evaluation of rice.

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

A comparison of instrumental and sensory evaluation of rice.

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

Research output: Book chapter/Published conference paper › Conference paper › peer-review

53 Downloads (Pure)

Abstract

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 language	English
Title of host publication	57th Australian Cereal Chemistry Conference
Subtitle of host publication	Cereals 2007
Editors	J.F. Panozzo, C.K. Black
Place of Publication	North Melbourne, Australia
Publisher	Royal Australian Chemical Institute (RACI)
Pages	284-286
Number of pages	3
ISBN (Electronic)	1876892161
Publication status	Published - 2007
Event	Australian Cereal Chemistry Conference - Melbourne, Australia., Australia Duration: 05 Aug 2007 → 10 Aug 2007

Conference

Conference	Australian Cereal Chemistry Conference
Country/Territory	Australia
Period	05/08/07 → 10/08/07

Access to Document

CSU289156Accepted author manuscript, 484 KB

Cite this

@inproceedings{9480e9622a094681a0b74007cbd30516,

title = "A comparison of instrumental and sensory evaluation of rice.",

abstract = "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.",

keywords = "Open access version available, Instrumental analysis, Rice, Sensory analysis, Texture",

author = "Chris Blanchard and Anthony Saliba and Maxime Gabard and P. Williams",

note = "Imported on 03 May 2017 - DigiTool details were: publisher = North Melbourne, Australia: Royal Australian Chemical Institute (RACI), 2007. editor/s (773b) = Panozzo, J F and Black, C K ; Event dates (773o) = 5-10 August 2007; Parent title (773t) = Australian Cereal Chemistry Conference.; Australian Cereal Chemistry Conference ; Conference date: 05-08-2007 Through 10-08-2007",

year = "2007",

language = "English",

pages = "284--286",

editor = "J.F. Panozzo and C.K. Black",

booktitle = "57th Australian Cereal Chemistry Conference",

publisher = "Royal Australian Chemical Institute (RACI)",

}

A comparison of instrumental and sensory evaluation of rice. / Blanchard, Chris ; Saliba, Anthony; Gabard, Maxime et al.
57th Australian Cereal Chemistry Conference: Cereals 2007. ed. / J.F. Panozzo; C.K. Black. North Melbourne, Australia: Royal Australian Chemical Institute (RACI), 2007. p. 284-286.

Research output: Book chapter/Published conference paper › Conference paper › peer-review

TY - GEN

T1 - A comparison of instrumental and sensory evaluation of rice.

AU - Blanchard, Chris

AU - Saliba, Anthony

AU - Gabard, Maxime

AU - Williams, P.

N1 - Imported on 03 May 2017 - DigiTool details were: publisher = North Melbourne, Australia: Royal Australian Chemical Institute (RACI), 2007. editor/s (773b) = Panozzo, J F and Black, C K ; Event dates (773o) = 5-10 August 2007; Parent title (773t) = Australian Cereal Chemistry Conference.

PY - 2007

Y1 - 2007

N2 - 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.

AB - 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.

KW - Open access version available

KW - Instrumental analysis

KW - Rice

KW - Sensory analysis

KW - Texture

M3 - Conference paper

SP - 284

EP - 286

BT - 57th Australian Cereal Chemistry Conference

A2 - Panozzo, J.F.

A2 - Black, C.K.

PB - Royal Australian Chemical Institute (RACI)

CY - North Melbourne, Australia

T2 - Australian Cereal Chemistry Conference

Y2 - 5 August 2007 through 10 August 2007

ER -

A comparison of instrumental and sensory evaluation of rice.

Abstract

Conference

Access to Document

Fingerprint

Cite this