Effects of postharvest processing on texture profile analysis of cooked rice

The effects of drying conditions, final moisture content, and degree of milling on the texture of cooked rice varieties, as measured by texture profile analysis, were investigated. Instrumentally measured textural properties were not significantly (alpha = 0.05) affected by drying conditions, with t...

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Bibliographic Details
Published in:Cereal chemistry 1998-03, Vol.75 (2), p.181-186
Main Authors: Champagne, E.T. (USDA, ARS, SRRC, New Orleans, LA.), Lyon, B.G, Min, B.K, Vinyard, B.T, Bett, K.L, Barton, F.E. II, Webb, B.D, McClung, A.M, Moldenhauer, K.A, Linscombe, S
Format: Article
Language:English
Subjects:
ADHESION
ADHESIVENESS
Biological and medical sciences
Cereal and baking product industries
COHESION
COHESIVENESS
COOKING
CULTIVARS
DEEP MILLING
DRYING
Food industries
FOOD TECHNOLOGY
Fundamental and applied biological sciences. Psychology
GEOGRAPHICAL VARIATION
GEORGIA (USA)
HARDNESS
LOUISIANA
MECHANICAL PROPERTIES
MILLING
MOISTURE CONTENT
QUALITY
REGULAR MILLING
RICE
SOIL CHEMICOPHYSICAL PROPERTIES
SPRINGINESS
TEMPERATURE
TEXTURE
VARIETIES
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Summary:The effects of drying conditions, final moisture content, and degree of milling on the texture of cooked rice varieties, as measured by texture profile analysis, were investigated. Instrumentally measured textural properties were not significantly (alpha = 0.05) affected by drying conditions, with the exception of cohesiveness. Cohesiveness was lower in rice dried at lower temperatures (18 degrees C or ambient) than in that dried at the higher commercial temperatures. Final moisture content and degree of milling significantly (alpha = 0.05) affected textural property values for adhesiveness, cohesiveness, hardness, and springiness; their effects were interdependent. The effects of deep milling were more pronounced in the rice dried to 15% moisture than that dried to 12%. In general, textural property values for hardness were higher and those for cohesiveness, adhesiveness, and springiness were lower in regular-milled rice dried to 15% moisture than in that dried to 12%. In contrast, hardness values were lower and cohesiveness, adhesiveness, and springiness values were higher in deep-milled rice dried to 15% moisture than in that dried to 12% moisture. Deep milling resulted in rice with lower hardness values and higher cohesiveness, adhesiveness, and springiness values
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM.1998.75.2.181