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Back Extrusion Testing of Cooked Rice Texture

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  026068,  2002 ASAE Annual Meeting . (doi: 10.13031/2013.9767) @2002
Authors:   V.K. Jindal, Pouranee Limpisut
Keywords:   Cooked rice texture, back extrusion, cooked rice hardness, cooked rice stickiness, cooked rice acceptability, water-to-rice ratio

Evaluation of cooked rice texture is important due to consumer preference. Although sensory testing is the most direct method for evaluating the eating qualities of rice, it is timeconsuming, difficult to carry out properly and requires a large sample. Back extrusion testing offers a simple and convenient instrumental means of evaluating cooked rice texture. Both instrumental and sensory measurements of cooked rice texture for ten varieties of Thai rice were distinctly influenced by the water-to-rice ratio ranging from 1.3 to 2.5. Results showed that reliable empirical models could be developed for estimating sensory hardness and stickiness with R2=0.96, and overall acceptability with R2>0.71 from back extrusion force and water-to-rice ratio as independent variables. In addition, the prediction of sensory acceptability could be improved further based on sensory hardness and acceptability of cooked rice (R2>0.93).

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