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Prediction of Cooked Rice Texture Using Extrusion and Compression Tests in Conjunction with Spectral Stress Strain Analysis

¹Corresponding author. Department of Food Science, University of Arkansas, 272 Young Avenue, Fayetteville, AR 72704. Phone: (501) 575 6822, Fax: (501) 575 6936, E-mail: jfmeull@comp.uark.edu

Sensory texture attributes of cooked rice from two cultivars (Bengal and Cypress) harvested in 1997 (56 samples) were predicted using extrusion and compression tests along with spectral stress strain analysis. Predictive models for each of nine sensory texture attributes studied were evaluated using force values from the instrumental tests in conjunction with partial least squares regression. All sensory attributes were well predicted using both the extrusion and compression tests (relative ability of prediction > 0.70). However, the extrusion test consistently provided more accurate and discriminative predicted models (root mean square error of prediction < 0.55, S_tot/RMSEP > 2.0). Spectral stress strain analysis predictive models for adhesiveness to lips and hardness were explained.