|Barton Ii, Franklin|
Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/19/1998
Publication Date: N/A
Citation: N/A Interpretive Summary: Global markets for rice are expanding. Different cultures demand rice varieties that meet their particular preferences for eating characteristics. It is important to assess and define the properties of U.S. rice varieties and to determine the factors that influence eating quality. Texture attributes of cooked rice are particularly affected by postharvest handling practices, such as milling degree, drying conditions, and final moisture. In this study, a sensory texture profile was developed for evaluating cooked rice texture. A trained sensory panel found that medium and short-grain rice varieties grown in Arkansas and California and subjected to various postharvest procedures differed primarily in their adhesive attributes. Rices for California were more adhesive that Arkansas rices. Rice samples dried to 15% moisture or those that were deep-milled were also adhesive. The texture profile developed in this study could be combined with other property attributes to guide growers an processors toward varieties and/or postharvest handling practices to achieve characteristics desired by target consumer groups.
Technical Abstract: Texture relationships were studied using both sensory and instrumental texture profile analysis (TPA) techniques to evaluate twenty-one food samples from a wide variety of foods. High linear correlations were found between sensory and instrumental TPA parameters for hardness (r=0.76) and springiness (r=0.83). No significant correlations were found between sensory and instrumental TPA parameters for cohesiveness and chewiness. Logarithmic transformations of data improved correlations between sensory attributes and their instrumental corollaries. The correlation between sensory hardness and the logarithm of instrumental hardness was improved to r=0.96. The correlation between the logarithm of both sensory and instrumental springiness was improved to r=0.86. The correlation between the logarithms of both sensory and instrumental chewiness was improved to r=0.54, which was significant at P<0.05.