Correlation Analysis between Color Parameters and Sensory Characteristics of Rice with Different Milling Degrees
2013; Wiley; Volume: 38; Issue: 4 Linguagem: Inglês
10.1111/jfpp.12161
ISSN1745-4549
AutoresYejun Zhong, Wei Liu, Xingfeng Xu, Chengmei Liu, Zongcai Tu,
Tópico(s)Spectroscopy and Chemometric Analyses
ResumoJournal of Food Processing and PreservationVolume 38, Issue 4 p. 1890-1897 Original Article Correlation Analysis between Color Parameters and Sensory Characteristics of Rice with Different Milling Degrees Yejun Zhong, Yejun Zhong State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047 ChinaSearch for more papers by this authorWei Liu, Wei Liu State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047 ChinaSearch for more papers by this authorXingfeng Xu, Xingfeng Xu State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047 ChinaSearch for more papers by this authorChengmei Liu, Corresponding Author Chengmei Liu State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047 ChinaCorresponding author. TEL: +86-791-88305871; FAX: +86-791-88334509; EMAIL: [email protected]Search for more papers by this authorZongcai Tu, Zongcai Tu State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047 ChinaSearch for more papers by this author Yejun Zhong, Yejun Zhong State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047 ChinaSearch for more papers by this authorWei Liu, Wei Liu State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047 ChinaSearch for more papers by this authorXingfeng Xu, Xingfeng Xu State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047 ChinaSearch for more papers by this authorChengmei Liu, Corresponding Author Chengmei Liu State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047 ChinaCorresponding author. TEL: +86-791-88305871; FAX: +86-791-88334509; EMAIL: [email protected]Search for more papers by this authorZongcai Tu, Zongcai Tu State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047 ChinaSearch for more papers by this author First published: 20 October 2013 https://doi.org/10.1111/jfpp.12161Citations: 9Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract The effects of degrees of milling on color parameters and sensory characteristics of rice were evaluated, and their relationships were established by the method of Pearson correlation analysis and regression analysis. Results showed that with the increase of milling degree, color value a* and b* gradually decreased while L* value and eating quality correspondingly increased. The correlation analysis revealed that sensory characteristics were significantly negatively correlated with a* and b* value, and significantly positively correlated with L* value. In terms of color parameters, L* value had a significant negative correlation with a* and b* value, while a* and b* values were significantly positively correlated. Eating quality showed a linear relationship with a*, b* and L* value, and the R2 values for the relationship were in the range of 0.90–0.99. Regression equations had high R2 values and could be used to predict the eating quality of cooked rice. Practical Applications The traditional method of judging sensory characteristics of rice, which mainly conducted by experienced inspector, needs plenty of people and time for measurement. New measurement system, based on the establishment of relationship between color parameters and sensory characteristics, assists in quick locating the optimum degrees of milling to prevent poor judgment and increasing the accuracy and efficiency of working, meanwhile helps to predict the eating quality of cooked rice. References Bhashyam, M.K. and Srinivas, T. 1984. Varietal differences in the topography of rice grain and its influence on milling quality. J. Food Sci. 49, 393– 395. Bhattacharya, K.R. and Sowbhagya, C.M. 1972. A calorimetric bran pigment method for determining the degree of milling of rice. J. Sci. Food Agric. 23, 161– 169. Champagne, E.T., Bett, K.L., Vinyard, B.T., Webb, B.D., McClung, A.M., Barton, F.E., Lyon, B.G., Moldenhauer, K., Linscombe, S. and Kohlwey, D. 1997. 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