Sensory Assessment of the Cooked Rice with Barley and Its Relation to the Rheological Parameters

Cooked Rice with Barley (Part 4)

Abstract

Sensory assessments of the cooked rice mixed with three kinds of barley on the ratio of 10, 20, 30, and 40%, respectively were tested and their relations to the rheological parameters were studied.
Sensory assessments such as stickiness, flavour, taste, and appearance were evaluated by sensory panel test, and the rheological parameters such as viscosity, elasticity, and relaxationtime were obtained from stress-relaxation curves measured by Tensilon.
Regression anaysis was used in relating instrumental texture measurement to sensory ones.
The cooked rice mixed less than 30% with steamed and pressed barley harvested in Australia, or Japan was not significantly disliked by all panels. Between the sensory taste and the relaxation times the linear relationship was obtained, that is, when the relaxation times become larger, some improvements in the sensory taste are observed. As was expected, the viscosities of the cooked rice with barley were mainly related to the stickiness and the firmness were related to the elasticities of the cooked barley grain rather than that of the cooked rice with barley.