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KMID : 1134820220510060627
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 6 p.627 ~ p.631
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Analysis of the Texture Characteristics of Cooked Rice Using Extrusion Tests under Various Measurement Conditions
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Shin Sun-Hwa
Choi Won-Seok
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Abstract
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The texture of cooked rice was measured under various measurement conditions using extrusion test which better predict sensory texture characteristic values. Commercial cooked rice was used for these tests. As the cross-head speed increased from 1.67 mm/s to 10 mm/s, the maximum force, gradient, and area values of all the samples increased, but there were no changes in significant differences between the samples. When the probe travel distance was increased from 45 mm to 55 mm, the maximum force and gradient values did not show a significant increase in all samples, but the area value increased significantly as the travel distance increased. The Pearson correlation test between the maximum force and the gradient value or the maximum force and the area value under each measurement condition, showed a high correlation of 0.90 or more under all conditions.
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KEYWORD
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cooked rice, texture, extrusion test, measurement conditions
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