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Sensory And Instrumental Texture Measurement Of Thermally Processed Rice

Prakash, M. and Ravi, R. and Sathish, H. S. and Shyamala, J. C. and Shwetha, M. A. Ashwini and Rangarao, G. C. P. (2005) Sensory And Instrumental Texture Measurement Of Thermally Processed Rice. Journal of Sensory Studies, 20 (5). pp. 410-420.

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<p align="justify">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 Fo 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.</p>

Item Type: Article
Uncontrolled Keywords: cooked rice sensory quality texture
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Jan 2006
Last Modified: 30 Dec 2016 11:26
URI: http://ir.cftri.res.in/id/eprint/295

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