GB 1352-1986
Replaced
T/HBLS 0015-2023
Active
Group standards
T/HBLS 0015-2023 The sensory evaluation method for the cooking and eating quality of whole-grain black rice using Jingchu Grain and Oil
T/HBLS 0015-2023 The sensory evaluation method for the cooking and eating quality of whole-grain black rice using Jingchu Grain and Oil
Price:
$ 20.00
Basic Information
Standard Code:
T/HBLS 0015-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Cereals, legumes, and their products
Publish Date:
2023-03-13
Implement Date:
2023-04-01
Scope
Scope: This document defines the terms and definitions of the steaming test for whole-grain black rice, describes the principles of the evaluation method, instruments and equipment, operational steps, and the content, order, requirements, and presentation of the tasting evaluation of the quality of whole-grain black rice. This document is applicable to the steaming test of whole-grain black rice and the evaluation of the edible quality of whole-grain black rice. Main technical content: 3. Terminology and definitions The following terms and definitions apply to this document. 3.1 Whole-grain black rice Black rice (rice with black husks) is whole black rice that only has the rice husks removed during processing, with the husk layer, embryo, and endosperm intact. For food safety and quality control purposes, it is allowed to remove the husk and other processing steps resulting in a loss of no more than 3% of the grain's mass. 3.2 Sensory evaluation of whole-grain black rice edible quality Whole-grain black rice is steamed into rice under specified conditions. Tasters evaluate the aroma, appearance, palatability, taste, and texture of the rice through methods such as smelling, observing, and tasting, and the results are expressed as the average value of the comprehensive tasting score. 3.3 Tasting assessment value of black rice The comprehensive score of the various evaluation values of aroma, appearance, palatability, taste, and texture of whole-grain black rice obtained from the tasting test. 3.4 Assessor evaluation sensitivity The ability of tasters to identify differences in the edible quality of different whole-grain black rice samples. A one-way ANOVA is performed on the tasters as a variable to test the significance of the variance analysis at the F = 0.05 level as an evaluation indicator, determining whether there are significant differences in the tasters' evaluations of each black rice sample. 3.5 Assessor preference The correlation