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KMID : 0380620160480050521
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 5 p.521 ~ p.524
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Variations in the texture properties of cooked rice as a function of instrumental parameter conditions
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Choi Won-Seok
Seo Han-Seok
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Abstract
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This study aimed to examine variations in the texture profile analysis (TPA) of cooked rice in relation to the instrumental parameter conditions. The TPA of four types of ready-to-eat, white rice products was conducted in two levels of compression ratio (30 and 70%) and cross-head speed (0.5 and 1.0 mm/s). The properties of the four rice products significantly or non-significantly differed, depending on the instrumental parameter condition. Agglomerative hierarchical clustering, based on the five TPA properties such as hardness, adhesiveness, cohesiveness, chewiness, and springiness, revealed that clustering of the four rice products varied with the instrumental parameter condition. Additionally, the ratio of adhesiveness to hardness, an index of rice texture quality, showed a variation depending on the two instrumental parameter conditions. In conclusion, our findings demonstrate that the texture profile, texture-based sample clustering, and the ratio of adhesiveness to hardness vary with the compression ratio and cross-head speed in the TPA.
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KEYWORD
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cooked rice, texture profile analysis, compression ratio, cross-head speed
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