73G-11 |
Prediction of sensory texture attribute of jasmine rice by instrumental analyses using a texture analyzer |
S. LOIRE, W. K. Chung, and J. F. Meullenet. Food Science, University of Arkansas, 2650 N Young Avenue, Fayetteville, AR 72704 Cooked rice texture of jasmine rice is an important attribute of acceptance by Asian consumers and there is increasing interests in the development of rapid strumental methods capable of predicting texture attribute of consumers. The objectives of this study were to evaluate texture analysis methods suitable for predicting cooked jasmine rice texture characteristics and to evaluate the use of partial least squares regression (PLSR) for developing predictive models of specific texture attributes and texture acceptance by Asian consumers. Three domestic and twelve imported jasmine rice products were assessed by an 11-member descriptive panel. In addition, consumer tests were conducted as in home use test with 105 Asian families. A 9-point hedonic scale was used to assess consumers' liking of both hardness and stickiness. In addition, a just about right scale (1 to 5) was used to assess the appropriateness of the intensities of these two attributes. Two instrumental tests, a relaxation test and a double compression test, were performed using a Texture Analyzer (TA-XT2i, Texture Technologies, Scarsdale, NY). Sensory texture characteristics of cooked jasmine rice were predicted using instrumental parameters from calculated the force-deformation curves. Consumer acceptance of hardness (Rcal=0.92, 0.91) and stickiness (Rcal=0.89, 0.92), were well predicted from both relaxation and double compression tests. Only four sensory attributes evaluated by the descriptive panel; adhesion to lips (Rcal=0.63), hardness (Rcal=0.67), cohesiveness of mass (Rcal=0.80), and stickiness (Rcal=0.84), were reasonably well predicted from the relaxation test. Five sensory attributes, hardness (Rcal=0.73), cohesiveness of mass (Rcal=0.80), number of chew (Rcal=0.73), and stickiness (Rcal=0.95) showed acceptance correlation with double compression data. Overall, relaxation and double compression methods using a texture analyzer were reliable and appropriate methods to predict sensory texture attributes and consumer acceptance of cooked jasmine rice.
Session 73G, Sensory Evaluation
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