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sensory test/evaluation

Method for the assessment of cooked rice 1 hour after cooking by judges or panel members. The characteristics assessed are aroma, flavor or taste, tenderness or hardness, cohesiveness or stickiness, appearance, and color using a six-point scoring scale.

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Penulis

  • D.Herbert
  •  (Gold) 2651 poin
  • 100% positive feedback
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