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Full-Text Articles in Food Processing
Prediction Of Rice Sensory Texture Attributes Using Spectral Stress Strain Analysis And Jack-Knife Model Optimization, Marura Lenjo, Jean-Francois Meullenet
Prediction Of Rice Sensory Texture Attributes Using Spectral Stress Strain Analysis And Jack-Knife Model Optimization, Marura Lenjo, Jean-Francois Meullenet
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Sensory texture characteristics of cooked rice were predicted using an extrusion test and a novel multivariate analysis method. Eleven sensory texture characteristics were evaluated via a trained descriptive panel and predicted for force/deformation spectra with partial least squares regression. Only four sensory attributes—adhesion to lips (Rcal = 0.83), cohesion of bolus (Rcal = 0.78), cohesiveness (Rcal = 0.69), and hardness (Rcal = 0.72)—were successfully predicted from instrumental measurements.
Fissure Characterization Of Rice Kernels Using Video Microscopy, Jerry W. Fendley, Terry J. Siebenmorgen, Rustico C. Bautista
Fissure Characterization Of Rice Kernels Using Video Microscopy, Jerry W. Fendley, Terry J. Siebenmorgen, Rustico C. Bautista
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Fissures are fractures of a rice kernel that can be created during the drying and tempering process. They cause tremendous postharvest losses in milling yield. Understanding why and how rice kernels fissure will lead to optimal drying and tempering operations. This information could also provide input to plant breeders for producing rice cultivars that are more resistant to fissuring. Rice kernels were dried using various air conditions in a controlled environment chamber. The kernels were viewed by video microscopy to observe the occurrence of fissures. A videocassette recorder recorded the images for a 24-hour period after the drying process. The …