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Sensory texture profile, grain physico-chemical characteristics and instrumental measurements of cooked rice

Rousset Sylvie, Pons Brigitte, Pilandon C.. 1995. Sensory texture profile, grain physico-chemical characteristics and instrumental measurements of cooked rice. Journal of Texture Studies, 26 : pp. 119-135.

Journal article ; Article de revue à facteur d'impact
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Autre titre : Profil de texture sensorielle, caractéristiques physicochimiques des grains et mesures instrumentales du riz culinaire

Abstract : 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. (Résumé d'auteur)

Mots-clés Agrovoc : riz, Analyse organoleptique, Texture, Propriété physicochimique, Flaveur, Qualité technologique, Valeur nutritive

Classification Agris : Q04 - Food composition

Auteurs et affiliations

  • Rousset Sylvie
  • Pons Brigitte
  • Pilandon C.

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/390818/)

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