한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제38권5호
  • /
  • Pages.326-335
  • /
  • 2023
  • /
  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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쌀의 품종에 따른 쌀밥의 감각적 특성 분석

Effect of Rice Varieties on the Sensory Characteristics of Cooked Rice

  • 김슬기 (이화여자대학교 식품영양학과) ;
  • 윤재연 (이화여자대학교 식품영양학과) ;
  • 하수연 (이화여자대학교 식품영양학과) ;
  • 정광호 ((주)아이엔비솔루션즈) ;
  • 이정희 (농업회사법인 하얀술 주식회사) ;
  • 정서진 (이화여자대학교 식품영양학과)
  • Seulgi Kim (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Jae-Yeon Yoon (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Suyeon Ha (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Kwangho Jung (INB Solutions. Co. Ltd.) ;
  • Chung-Hee Lee (Agricultural company, HAYANSOOL Co.) ;
  • Seo-Jin Chung (Department of Nutritional Science and Food Management, Ewha Womans University)
  • 투고 : 2023.08.10
  • 심사 : 2023.09.15
  • 발행 : 2023.10.31
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초록

This study aims to analyze the sensory characteristic of cooked rice made with 10 types of rice varieties produced in South Korea using descriptive analysis. Twelve subjects who cook rice regularly, at least once a week, were recruited for the study and participated as descriptive panelists. A total of 29 descriptive terms were developed to describe the sensory characteristics of cooked rice. The findings showed that there were significant differences in the sensory attributes, specifically the appearance and texture attributes among the rice varieties. Among the varieties, Haedeul, Ilpum, and Koshihikari were observed to have a large quantity of rice germ and a relatively yellowish appearance. In contrast, Samkwang, Chamdream, and Yeonghojinmi were relatively whiter than the other samples. Odae, Saecheongmoo, and Sindongjin were rated high in the attributes of roughness, hardness, and chewiness, and Jinsang was rated high in moisture, bitterness, stickiness, and wholeness of rice grains. The differences in the appearance and texture of these rice varieties are likely to significantly impact consumer preferences. Furthermore, the development of customized menus based on the sensory characteristics of the different varieties of rice could encourage consumers to purchase these varieties.

키워드

과제정보

본 연구는 농협경제지주 양곡부의 지원으로 수행하였습니다.

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