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.
|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)|
|Number of pages||3|
|Publication status||Published - 2007|
|Event||Australian Cereal Chemistry Conference - Melbourne, Australia., Australia|
Duration: 05 Aug 2007 → 10 Aug 2007
|Conference||Australian Cereal Chemistry Conference|
|Period||05/08/07 → 10/08/07|
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).