A comparison of instrumental and sensory evaluation of rice.

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

Research output: Book chapter/Published conference paperConference paper

12 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 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)
Pages284-286
Number of pages3
ISBN (Electronic)1876892161
Publication statusPublished - 2007
EventAustralian Cereal Chemistry Conference - Melbourne, Australia., Australia
Duration: 05 Aug 200710 Aug 2007

Conference

ConferenceAustralian Cereal Chemistry Conference
CountryAustralia
Period05/08/0710/08/07

Fingerprint Dive into the research topics of 'A comparison of instrumental and sensory evaluation of rice.'. Together they form a unique fingerprint.

  • Cite this

    Blanchard, C., Saliba, A., Gabard, M., & Williams, P. (2007). A comparison of instrumental and sensory evaluation of rice. In J. F. Panozzo, & C. K. Black (Eds.), 57th Australian Cereal Chemistry Conference: Cereals 2007 (pp. 284-286). Royal Australian Chemical Institute (RACI).