SENSORY TEXTURE PROFILE, GRAIN PHYSICO-CHEMICAL CHARACTERISTICS AND INSTRUMENTAL MEASUREMENTS OF COOKED RICE

Autor: Sylvie Rousset, Carine Pilandon, Brigitte Pons
Přispěvatelé: ProdInra, Migration, Station de recherches sur la viande, Institut National de la Recherche Agronomique (INRA)
Rok vydání: 1995
Předmět:
Flaveur
[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering
030309 nutrition & dietetics
Organoleptic
Pharmaceutical Science
Mineralogy
Sensory analysis
03 medical and health sciences
chemistry.chemical_compound
0404 agricultural biotechnology
Brittleness
Crunchiness
Amylose
[SDV.IDA]Life Sciences [q-bio]/Food engineering
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
Texture
Food science
Elasticity (economics)
Q04 - Composition des produits alimentaires
ComputingMilieux_MISCELLANEOUS
riz
Propriété physicochimique
2. Zero hunger
0303 health sciences
Chemistry
food and beverages
04 agricultural and veterinary sciences
[SDV.IDA] Life Sciences [q-bio]/Food engineering
040401 food science
Valeur nutritive
Analyse organoleptique
Principal component analysis
Qualité technologique
Extrusion
Food Science
Zdroj: Journal of Texture Studies
Journal of Texture Studies, Wiley-Blackwell, 1995, 26, pp.119-135
ISSN: 1745-4603
0022-4901
DOI: 10.1111/j.1745-4603.1995.tb00788.x
Popis: Three samples of raw-milled rice, and 4 differently parboiled rices were used to study and to relate sensory perception to instrumental measurements. Variance analysis showed that some physico-chemical characteristics indicated great differences among rice samples : thickness of cooked grain, length/width ratio, water uptake, elastic recovery, white core rate and amylose and protein contents. The most discerning sensory attributes were : elasticity, stickiness, pastiness, mealiness, length of grain, firmness, crunchiness, time in mouth, brittle texture and juiciness. The correlation circle of the principal component analysis (PCA) showed high correlation between some sensory characteristics and instrumental measurements. Melting texture, surface moistness, juiciness, were positively correlated with water uptake (r = 0. 70, 0.61, 0. 71). Granular texture, crunchiness, brittleness and mealiness were significantly affected by white core presence (r = 0.81, 0.74, 0. 86, 0.83). Elasticity was dependent upon elastic recovery and firmness measured by the Viscoelastograph, but not linearly. Length of cooked grain was correlated with the length/width ratio of raw grain (r = 0.83). Pastiness, compactness, stickiness were slightly, influenced by the thickness of raw grain (r = 0.81, 0.67, 0. 72). To a weaker extent, the sensory firmness was associated with the firmness measured by extrusion force using an Ottawa cell (r = 0.58). PCA showed great. (Resume d'auteur)
Databáze: OpenAIRE
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