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Sensory Descriptive Texture Analyses of Cooked Rice and Its Correlation to Instrumental Parameters Using an Extrusion Cell

¹Department of Food Science, University of Arkansas, Fayetteville, AR. ²Corresponding author. Phone: 501/575 6822. Fax: 501/575 6936. E-mail: jfmeull@comp.uark.edu ³Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR.

Sensory characteristics of cooked rice texture for three cultivars were evaluated using both descriptive sensory methods and an instrumental extrusion cell. Nine sensory textural characteristics were evaluated and five instrumental parameters were used to establish predictive models for the sensory characteristics evaluated. Multiple regression models with R² ranging from 0.22 to 0.70 were obtained for seven of nine sensory attributes studied. Sensory characteristics most effectively predicted were hardness (R² =0.62) and toothpack (R² =0.70). Predictive models of textural sensory characteristics of cooked rice were also evaluated using partial least square regression techniques. Best results were obtained for hardness (relative ability of prediction [RAP] = 0.52), cohesiveness of mass (RAP = 0.60), toothpull (RAP = 0.73), and toothpack (RAP = 0.54).