1994 Volume 63 Issue 4 Pages 569-575
To evaluate the eating quality of a new variety of rice bred in the project named "New Characteristic Rice", a new scoring system was developed, which was comprised of the following seven terms profiling eating quality of rice : "whiteness", "gloss", "sharpness of outline on a grain of cooked rice", "hardness", "stickiness", "smoothness", "flavor". These variables fully describe the attributes of rice. The scoring form was designed to get information about the magnitude of sensational stimuli, so this method differs from the prevailing Japanese governmental official method (JGOM). The question of overall evaluation in JGOM is also replaced by suitability for 11 existing rice dishes. As a result, this scoring system gave reasonable profiling for all "new characteristic rice" and replicated of the practice of sensory experiment showed sufficient reproducibility. The proposed profiling method may be useful for usual rice quality study.
