지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
Cup arrangement ranking method (CARM) is a method for a rapid and small-sample sensory evaluation of cooked rice in rice breeding program. This study was compared to four different scale ranges (1~11, 1~9, 1~7 and 1~5) for improving the efficiency of CARM using sixteen Japonica and four Tongil-type cultivars. The wide scale ranges were higher of that than narrow scale range on determination coefficient between standard sensory evaluation method (SSEM) and CARM. However, the wide scale ranges were required more time and efforts than those of the narrow scale ranges for eating sensory evaluation of cooked rice. The wide scale ranges of 1~11 and 1~9 were difficult to distinguish the differences between the cultivars in the scale 3 and 4. On the other hand, the narrow scale ranges of 1~7 and 1~5 could distinguish the difference between cultivars in all scales. We suggest that two scale ranges for CARM were 1~7 (7 classes) in including Tongil type cultivars and 1~5 (5 classes) in Japonica cultivars.
목차
등록된 정보가 없습니다.
참고문헌 (12)
참고문헌 신청
Choi HC / 2006 / Practical manual of rice breeding / Rural Development Administration, National Institute of Crop Science :323
Jellinek G. / 1985 / Sensory evaluation of food-theory and practice / Ellis Horwood
Jeon SY / 2003 / A comparison of category and line scales under various experimental protocols
Kim KO / 2003 / Sensory evaluation of food. Hakyoun / Hakyoun :359
Koide Shoji / 2010 / Cooked rice evaluation as affected by polished rice with cracked surface / Journal of JSAM 72(1):93~95
Jellinek G. / 1985 / Sensory evaluation of food-theory and practice / Ellis Horwood
Jeon SY / 2003 / A comparison of category and line scales under various experimental protocols
Kim KO / 2003 / Sensory evaluation of food. Hakyoun / Hakyoun :359
Koide Shoji / 2010 / Cooked rice evaluation as affected by polished rice with cracked surface / Journal of JSAM 72(1):93~95
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