지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.10
- 수록면
- 605 - 609 (5page)
이용수
초록· 키워드
오류제보하기
This study aimed to find the optimum instrumental test conditions for the Texture Profile Analysis (TPA) of cooked rice in order to predict the sensory texture attributes (hardness, adhesiveness, chewiness). Sensory evaluation was performed for three kinds of instant cooked rice with university students in their twenties and the results of the sensory evaluation were compared to instrumental TPA patterns. Using partial least squares regression, the instrumental TPA results at a cross-head speed of 1.0 mm/sec and a compression ratio of 70% proved to be an excellent predictor of the sensory attributes of hardness (R2=0.99) and chewiness (R2=0.99). The results at a cross-head speed of 0.5 mm/sec and compression ratio of 30% provided an excellent model for the prediction of sensory adhesiveness (R2=0.83). In this experimental range, sensory hardness and chewiness showed a high correlation with instrumental TPA parameters (hardness, cohesiveness, adhesiveness, springiness, chewiness) with a high cross-head speed and compression ratio, while sensory adhesiveness showed a high correlation with the TPA parameters with a low cross-head speed and compression ratio.
목차
등록된 정보가 없습니다.
참고문헌 (17)
참고문헌 신청
Bourne MC / 1978 / Texture profile analysis / Food Technol 32:62~72
Choi UK / 2015 / A review on methods and conditions of mechanical test for texture of cooked rice / Food Indust Nutr 20:18~21
최원석 / 2016 / 기기적 측정조건을 달리하여 측정한 쌀밥의 조직감 특성 변화 / 한국식품과학회지 48(5):521~524
Choi WS / 2011 / Microstructure-texture relationship in food and correlation between instrumental measurement and sensory evaluation / Food Science and Industry 44:50~56
Kim DK / 1993 / Effects of dehydration methods on physical properties of reconstituted instant rice / J Korean Soc Food Sci Nutr 22:443~447
Choi UK / 2015 / A review on methods and conditions of mechanical test for texture of cooked rice / Food Indust Nutr 20:18~21
최원석 / 2016 / 기기적 측정조건을 달리하여 측정한 쌀밥의 조직감 특성 변화 / 한국식품과학회지 48(5):521~524
Choi WS / 2011 / Microstructure-texture relationship in food and correlation between instrumental measurement and sensory evaluation / Food Science and Industry 44:50~56
Kim DK / 1993 / Effects of dehydration methods on physical properties of reconstituted instant rice / J Korean Soc Food Sci Nutr 22:443~447
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
기기적 측정조건을 달리하여 측정한 쌀밥의 조직감 특성 변화
한국식품과학회지
2016 .10
-
‘감각·소비자과학’이란?
식품과학과 산업
2019 .03
-
Sensory evaluation research of meat product using sensory quality factors and industrial utilization
한국식품영양과학회 학술대회발표집
2023 .10
-
Study on Sensory Characteristics of Korean Native Rice
한국식품영양과학회 학술대회발표집
2023 .10
-
소량의 쌀 시료로 신속한 식미 관능평가를 위한 컵 배열 순위법
한국육종학회지
2015 .01
-
Sensory evaluation and food innovation: a new multi-step sensory profiling to quantify product attributes determining consumer satisfaction
한국식품영양과학회 학술대회발표집
2022 .10
-
Beef, pork, and chicken cooked by roasting and boiling were quantified for texture and color using TPA and color measurement
한국식품영양과학회 학술대회발표집
2024 .10
-
쌀밥의 기기적 조직감 측정방법 및 조건에 관한 고찰
식품산업과 영양
2015 .06
-
Sensory and Chemical Property Changes of Cooked Onions with Various Vaporization Conditions
한국식품영양과학회 학술대회발표집
2018 .10
-
Qualitative and Quantitative Consumer Sensory Evaluation Methods
한국식품영양과학회 학술대회발표집
2022 .10
-
Consumer testing beyond the sensory facility
한국식품영양과학회 학술대회발표집
2023 .10
-
The Performance on Rice Industry and Future Role by Quantification of Sensory Perception
한국식품영양과학회 학술대회발표집
2018 .10
-
Sensory Characteristics of Rice Snacks by Descriptive Analysis
한국식품영양과학회 학술대회발표집
2018 .10
-
반응표면분석법을 이용한 쌀 소재 활용 볼 어묵의 제조조건 최적화
산업식품공학
2020 .01
-
The Quest for Improving Validity in Consumer Sensory Measurement Method
한국식품영양과학회 학술대회발표집
2021 .10
-
Trends in sensory evaluation for quality analysis of agricultural food products
한국식품영양과학회 학술대회발표집
2023 .10
-
Consumer’s Sensory Perception of Natural Ingredients through Cross-Cultural Comparison
한국식품영양과학회 학술대회발표집
2024 .10
-
Effects of Hyaluronic Acid Addition on Quality and Texture Properties of Cooked Rice
한국식품영양과학회 학술대회발표집
2020 .10
-
컵 배열 순위법의 식미 관능평가 척도 범위 설정
한국육종학회지
2016 .01
-
관능평가에 대한 제언
식품산업과 영양
2016 .06
이 논문의 저자 정보
최근 본 자료
댓글(0)
0