Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice

Table 1

Sensory evaluation criteria.

	Poor	Medium	Optimal
	(0~7 points)	(8~14 points)	(15~20 points)
Color	Dark yellow, dullness	Light yellow, general burnish	Light yellow, good gloss
Form of organization	Incomplete particles, many cracks	More complete particles, fewer cracks	Complete particles with few cracks
Smell	Rice bran tastes strong	There is no rice bran, but no rice fragrance	There is no rice bran, and the rice is fragrant
Hardness	Very hard	Little hard	Soft
Elastic	No chewiness	Little chewiness	Good chewiness