Quantitative assessment of cooked rice texture

• Published in: Philippine Journal of Crop Science (Philippines) Vol. 35; no. 1
• Main Authors: Corpuz, G.G, Ablaza, M.J.C, Bandonill, E.H., Philippine Rice Research Inst., Maligaya, Science City of Muñoz, 3119, Nueva Ecija (Philippines). Rice Chemistry and Food Science Div
• Format: Journal Article
• Language: English
• Published: 01.03.2010
• Subjects: AMILOSA; AMYLOSE; ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; ARROZ; COCCION; COOKING; CUISSON; FERMETE; FIRMEZA; FIRMNESS; http://www.fao.org/aos/agrovoc#c_15578; http://www.fao.org/aos/agrovoc#c_16006; http://www.fao.org/aos/agrovoc#c_1851; http://www.fao.org/aos/agrovoc#c_25422; http://www.fao.org/aos/agrovoc#c_372; http://www.fao.org/aos/agrovoc#c_6599; ORGANOLEPTIC ANALYSIS; RICE; RIZ; TEXTURA; TEXTURE
• ISSN: 0115-463X

Good yield performance, resistance to pests and diseases, adoption to different rice growing ecosystems, and good grain quality characteristics are important factors considered in the development of modern rice varieties under the National Cooperative Testing (NCT) Project for rice. For rice grain quality, the important parameter being assessed include milling potentials, physical attributes, physicochemical properties, cooking qualities, and sensory properties. Cooked rice texture is a significant attribute that determine the acceptability of milled rice, making it an important aspects of the grain quality evaluation of rice lines entered in the NCT. Conventionally, amylose content assay and descriptive sensory analysis by trained laboratory panelists are used to predict cooked rice texture. However, the determination of these parameters is time consuming and it is also known that sensory evaluation is subjective. This study determined how texture analysis conducted with an Instron machine can serve as predictor of cooked rice texture, alone and in combination, with amylose content. A total of 72 samples were subjected to amylose content assay, descriptive sensory evolution, and instrons measurements. The amylose content ranged from 11.1 to 25.1% while the cooked rice hardness was rated by the sensory panelists as hard, slightly tender, moderately tender, tender, and very tender. The Instron hardness (0.9-3.1 kg/cm2) was positively correlated with amylose content (r=0.73) and negatively correlated with descriptive sensory (r= -0.83) analysis. The results suggest that Instron analysis can serve as a quick, quantitative, and reliable method of determining textural characteristics of cooked milled rice.