Cooking quality of rice : instrumental measurements and sensory analysis

Appearance, texture and flavor of 26 cooked rices were described and evaluated by a trained paner. The same rices were analysed by instrumental measurements. Raw milled rices were characterized by aggregated, sticky kemels, a melting, floury, not elastic texture and a starch flavour. At the opposite, parboiled and precooked rices were characterized by a brown colour, an elastic and firm texture. Canned rices were described with a bitter taste and an flavour of jute and "round, while aromatic rices were described by an flavour of "brioche". Some interesting relationship between instrumental measures and sensory attributes has been carried out. Sensory firmness was correlated with the firrnness measured by Viscoelastograph apparatus (r = 0.79), while sensory elasticity was correlated with the elastic recovery (r = 0.85). The sensory stickiness coula be predicted with the elastic recovery and the water up-take together (r = 0.90).