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A NUMERICAL APPROACH TO COMPUTE TEXTURAL ATTRIBUTES OF COOKED RICE BY EXTRUSION TESTING
Author(s) -
PARK AERI,
LEE SEUNG JU
Publication year - 2009
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2009.00180.x
Subject(s) - reproducibility , extrusion , mathematics , compression (physics) , deformation (meteorology) , orientation (vector space) , algorithm , computer science , materials science , composite material , geometry , statistics
The cooked rice extrusion testing system consisted of a piston disc and a sample container with a pot base insert of one outlet. S init (N/m) and S max (N/m) are the slopes of the force–deformation curve in the packing and compression stages, respectively, and in the original method they are graphically drawn. Here, however, they were numerically computed as the differential of force to distance. The S init and S max from the numerical and drawing methods were compared in terms of data reproducibility and accuracy as described by coefficient of variation (CV) and correlation coefficient (CC), respectively. The numerically computed S init and S max showed lower CV: the new method, 0.03–0.06 and 0.03–0.06; the original method, 0.18–0.39 and 0.03–0.14, respectively. S init by the new method showed higher CC with the adhesiveness of the samples: the new method, − 0.99; the original method, − 0.4. Therefore, the new method proved to be better in data accuracy and reproducibility.PRACTICAL APPLICATIONS The extrusion test is a practical instrumental method for measuring the textural properties of cooked rice. Nevertheless, its force–deformation curves are difficult to analyze quantitatively. This study attempted to improve the existing method for curve data analysis by applying a numerical method to compute the instrumental parameters. Based on the findings, this new method provided better data reproducibility and accuracy, and in terms of the instrumental parameters, can facilitate the implementation of cooked rice quality control in the field.