Cooked rice, texture characteristics
Sensory texture characteristics of cooked rice were predicted using an extrusion test and a novel multivariate analysis method. Eleven sensory texture characteristics were evaluated via a trained descriptive panel and predicted for force/deformation spectra with partial least squares regression. Only four sensory attributes—adhesion to lips (Rcal = 0.83), cohesion of bolus (Rcal = 0.78), cohesiveness (Rcal = 0.69), and hardness (Rcal = 0.72)—were successfully predicted from instrumental measurements.
Lenjo, M., & Meullenet, J. (2000). Prediction of Rice Sensory Texture Attributes Using Spectral Stress Strain Analysis and Jack-Knife Model Optimization. Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences, 1(1), 40-46. Retrieved from https://scholarworks.uark.edu/discoverymag/vol1/iss1/11