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SENSORY AND INSTRUMENTAL TEXTURE MEASUREMENT OF THERMALLY PROCESSED RICE
Author(s) -
PRAKASH M.,
RAVI R.,
SATHISH H.S.,
SHYAMALA J.C.,
SHWETHA M.A.,
RANGARAO G.C.P.
Publication year - 2005
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2005.00036.x
Subject(s) - chewiness , sensory system , texture (cosmology) , food science , sensory analysis , mathematics , materials science , computer science , chemistry , artificial intelligence , biology , neuroscience , image (mathematics)
Rice is the staple food of many countries and its sensory quality is of great concern to the consumers. Its preservation through thermal processing in retort pouches for ready‐to‐eat purposes was carried out by different time–temperature schedules with and without oil to achieve a minimum F o of 3 min. The sensory analysis of the cooked rice carried out using quantitative descriptive analysis showed that a process schedule of 118C, 8 min was optimum to have the optimal sensory characteristics. The same rice samples were subjected to instrumental texture measurements by texture analyzer using a crosshead speed of 0.5 mm/s with 90% compression for hardness and stickiness parameters. The instrumental hardness showed high correlation with sensory hardness, chewiness and overall quality ( r = 0.72; r = 0.73; r = 0.79) and a negative correlation with sensory stickiness ( r = −0.75). Applying principal component analysis, thermally processed rice samples were further classified based on the sensory and instrumental texture attributes.