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Effects of Postharvest Processing on Texture Profile Analysis of Cooked Rice

¹USDA, ARS, Southern Regional Research Center, New Orleans, LA. ²Corresponding author. USDA, ARS, SRRC, P.O. Box 19687, New Orleans, LA 70179. E-mail: etchamp@nola.srrc.usda.gov ³USDA, ARS, Richard B. Russell Agricultural Research Center, Athens, GA. ⁴Korea Food Research Institute, Kyonggi-do, Republic of Korea. ⁵USDA, ARS, Rice Quality Laboratory, Beaumont, TX. ⁶University of Arkansas Rice Research and Extension Center, Stuttgart, AR. ⁷Louisiana State University Rice Research Station, Crowley, LA. ⁸California Cooperative Rice Research Foundation, Biggs, CA. ⁹Riviana Foods, Inc., Houston, TX.

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 (α = 0.05) affected by drying conditions, with the exception of cohesiveness. Cohesiveness was lower in rice dried at lower temperatures (18°C or ambient) than in that dried at the higher commercial temperatures. Final moisture content and degree of milling significantly (α = 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.