International Cooperative Test on Texture of Cooked Rice

Juliano, Bienvenido O.; Perez, Consuelo M.; Alyo-Shin, E. P.; Romanov, V. B.; Blakeney, A. B.; Welsh, Lynsey A.; Choudhury, Nurul; Delgado, León; Iwasaki, Tetsuya; Shibuya, Naoto; Mossman, A. P.; Siwi, B. H.; Damardjati, Djoko S.; Suzuki, Hiroshi; Kimura, Hideshi

doi:10.1111/j.1745-4603.1984.tb00392.x

Cited by 57 publications

(59 citation statements)

References 7 publications

(9 reference statements)

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“…Textural profile analysis (TPA) of the cooked rice was performed using a texture analyzer (TA-XT2, Texture technologies corp. UK) with a 5 kg load cell using a two-cycle compression (Park et al 2001;Juliano et al 1984;Singh et al 2014). …”

Section: Textural Propertiesmentioning

confidence: 99%

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars

et al. 2016

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Effect of different level (60, 120 and 180 kg N/ha) of nitrogen (N) application on protein profiling, pasting and cooking quality characteristics of milled rice from different paddy cultivars was evaluated. N dose showed positive correlation with protein content and negative correlation with L*, whiteness and amylose content. N application significantly affected the protein profile, textural and pasting properties of different cultivars. All the cultivars expect PR120 and PAU201, showed an increase in the amount of accumulation of 60 kDa polypeptide with increase in N application. Accumulation of prolamines (16 and 14 kDa) and polypeptides of 38 and 35 kDa increased in all the cultivars. Size exclusion chromatography revealed decrease in low molecular weight subunits and increase in medium molecular weight subunits in all the cultivars upon N application. However, high molecular weight subunits increased in IET21214 and decreased in PR120 and PAU20 upon N application. N application resulted in increase in glutelins and decrease in peak and breakdown viscosity. PAU201 and PR120 showed lower AAC due to low accumulation of 60 kDa granule-bound starch synthase (GBSS), in response to N application. Gumminess and hardness of cooked rice increased with the increase in N dose and the increase was significant at 60 kg N/ha.

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Section: Textural Propertiesmentioning

confidence: 99%

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars

et al. 2016

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“…One of the widely used instrumental texture measurement methods was Ottawa extrusion cell (Juliano, et al, 1984;Meullenet, et al, 1998). However, the dimensions of traditional Ottawa cell require a large amount of samples (approximately 100 g) for evaluation.…”

Section: Introductionmentioning

confidence: 99%

Estimating sensory texture of cooked rice using full and optimized predictive regression models

Lee

Kwak

Lenjo

et al. 2015

Emir. J. Food Agric

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“…Instrumental methods found in the literature include the General Foods Texturometer (Okabe, 1979;Szczesniak and Hall, 1974), the Instron Food Tester (Juliano et al, , 1984Juliano, 1979, 1981), the Haake Consistometer (Kumar et al, 1976), various uniaxial compression tests (Champagne et al, 1998;Li et al, 2016;Sesmat and Meullenet, 2001), the Ottawa texture measuring system Perez and Juliano, 1979;Rousset et al, 1995;Sitakalin and Meullenet, 2000), the Kramer shear cell , the dynamic rheological testing (Li et al, 2016), and the two-bite instrumental test and Electromyography (Kohyama et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Comparison of a Double Compression Test for the Prediction of Sensory Texture Attributes of Cooked Rice to a Single Compression Test

2017

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A number of instrumental means to predict cooked rice texture has been reviewed. However, Little information has been reported as to a direct comparison for the two typical compression tests (double vs. single) in performance to predict cooked rice texture. This study was aimed at exploring the performance of a double compression (DC) and single compression (SC) test for predicting cooked rice texture and a potential use of Partial Least Square Regression (PLSR) for developing predictive models of specific texture attributes. Four different cultivars of rice stored for 32 weeks were used in this study. A total of 11 texture attributes of cooked rice in five stages were profiled by 7 trained descriptive panelists. Five sensory attributes (manual stickiness, initial cohesion, adhesion to lips, toothpull and hardness) showing significant differences by descriptive panel between rice samples over different storage time were finally predicted. The models by a DC and SC test were robust as well as discriminative and equivalent in performance for predicting texture of cooked rice. Both tests allowed the satisfactory prediction for adhesion to lips and toothpull and the moderate prediction for manual stickiness, initial cohesion and hardness. However, considering that it is routine assessments for rice breeders to predict mechanically rice texture quality, a SC test would have the advantage being less time-consuming over a DC test.

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International Cooperative Test on Texture of Cooked Rice

Abstract: i

Cited by 57 publications

References 7 publications

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars

Estimating sensory texture of cooked rice using full and optimized predictive regression models

Comparison of a Double Compression Test for the Prediction of Sensory Texture Attributes of Cooked Rice to a Single Compression Test

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