... available in the market. Brown rice though highly nutritious in comparison to polished rice is consumed meagerly by masses. Each raw material/ingredient used in extrusion cooking requires specific control of processing variables to meet acceptable product characteristics and consumer demands, which in turn...

... 2018 Emerald Publishing Limited Licensed re-use rights only Sensory evaluation Familiarity Brown rice Flash profile Pigmented rice Unpolished rice Consumer opinions guide sensory scientists to focus on key attributes that can subsequently be used in descriptive analysis...

... on the negative side of PLS 2 in the PLSR analysis. Originality/value Further studies on the improvement of sensory quality for brown rice are necessary to increase CA in terms of health functionality of brown rice. Rice (Oryza sativa L.) is considered to be the most important crop and staple food in Korea...