Relationship between the sensory evaluation value and the proton spin-spinrelaxation time in cooked rice [Japanese]

摘要

Relationship between sensory evaluation values and the proton relaxation time, T-2, for cooked rice were investigated. Cooked rice samples with varied T-2 values were prepared by kept at 5 degrees C and subsequently heated for various periods with microwave oven. Good correlation coefficients were obtained for the regression line of physical sensory evaluation such as firmness and glutinous with spin-spin relaxation lime, although optical sensory evaluations such as gloss of cooked rice showed lower coefficients.