The implications of physicochemical, rheological, and thermal properties of seven eminent Indian rice cultivars (PR 114, 121, 122, 123, 124, 126, and 127) on the extrusion behavior and physico-functionalities of the extrudates were investigated.The amylose and amylopectin content of the cultivars ranged between 12.72 to 28.86% and 71.14 to 87.28% in addition with protein and crude fat content that varied from 7.05 to 9.15% and 0.49 to 1.17%, respectively. The onset (r = 0.98), peak (r = 0.95), and conclusion (r = 0.98) temperatures of the cultivars were in positive correlation with amylose. Likewise, pasting temperature (r = 0.979), final viscosity (r = 0.91), set back viscosity (r = 0.89), and stability ratio (r = 0.90) of the cultivars demonstrated a significant positive correlation with the amylose content. However, peak (r = À 0.879) and hold viscosity (r = À 0.89) were negatively correlated. The cultivars were extruded at feed moisture of 15%, screw speed of 500 rpm and barrel temperature of 150 C. The extrudates characteristics viz., expansion ratio-1.82 (PR 123); bulk density-184 g/cc (PR 123); specific mechanical energy-262.35 Wh/ kg; water absorption index (WAI)-6.26 (PR 122); water solubility index-48.52% (PR 123); hardness-148.63 N (PR 122); and hydration power-284% (PR 122) were viably hyphenated with the physicochemical and rheological behavior of cultivars.The physico-functional characterization of the extrudates in terms of their starch and protein structural indexes, α-amylase susceptibility; water soluble carbohydrates and proteins revealed the possibility of exploring these cultivars as a functionally viable and diverse ingredient for the production of ready-to-eat extrudates.

Texture is an important sensory attribute that drives consumer acceptance of any food material. In recent times consumers' demand for high‐quality food urges food industries to provide food with consistent textural properties. However, texture measurement not just requires a trained sensory panel but also a considerable amount of time and effort. On the flip side, human observation could be subjective hence repeatability of the result may not be ensured and/or relied on. Contrary to that, objective methods for texture measurement are reliable and consistent, but are not suitable for in‐line application and also destructive in nature. The mentioned crisis has made industries opt for nondestructive texture analysis techniques. In the past decade, considerable research has been carried out on nondestructive texture analysis methods such as micro‐deformation, and acoustic and optical techniques, showing feasibility for in‐line applications. The current review focuses on the working principles and most recent applications of nondestructive techniques for texture analysis of food products. Moreover, a detailed review of contact and noncontact‐type texture measurement has been presented in this article. The literature survey is concluded with future research aspects and challenges involved in the commercialization of the nondestructive texture analysis techniques.

The objective of the present investigation was to substantiate the versatility of brown rice obtained from distinguished Indian varieties with a viable hyphenation with the cultivar influences. Brown rice from seven eminent cultivars, that is, PR‐114, PR‐121, PR‐122, PR‐123, PR‐124, PR‐126, and PR‐127, was in depth characterized by a broad spectrum of properties. Primarily, to comprehend the suggestive milling behavior of paddy and brown rice, their dimensional and physical properties were compared. Secondly, to validate the physicofunctional and cooking prominence of the grain, properties such as amylose and amylopectin content, alkali spreading value (ASV), temperature, and behavior of gelatinization were scrutinized. The assessment of specific nutritional components viz., mineral, vitamins, and fatty acid composition together with textural profile analysis of the cooked grain further validated the primacy of the Indian cultivars. The result presented that the physical and dimensional characteristics of paddy and brown rice varied significantly. In terms of physicochemical and cooking properties, the cultivars PR‐122 and PR‐124 demonstrated considerable pre‐eminence. Furthermore, the ASV, temperature, and gelatinization behavior were principally associated with the starch constituents, that is, amylose and amylopectin. With reference to the mineral, vitamins, and fatty acid composition of the cultivars, PR‐122, PR‐122, and PR‐124 were nutritionally and functionally viable and diverse. Practical applications Brown rice is a nutritionally and biofunctionally eminent cereal grain. A viable hyphenation between the anticipated properties demonstrated by these improved and high‐yielding brown rice varieties grown in India would further endorse the cultivation of these cultivars at a larger scale as well as invigorated the farmers to fast‐track their cultivation estate. The physical, physicochemical, gelatinization, cooking, and textural properties of the Indian brown rice cultivars could play a vital role in deciphering and substantiating its processing, nutritional and bio‐viable eminences, which would further confirm their superior demands in the context of regional and national food markets along with food processing industries operating at variable scales.