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SENSORY AND INSTRUMENTAL TEXTURE MEASUREMENT OF THERMALLY PROCESSED RICE (2005)

PRAKASH, M. ; RAVI, R. ; SATHISH, H.S. ; [et al.]

Oxford, UK : Blackwell Science Inc

Journal of sensory studies 20 (2005), S. 0

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ISSN: 1745-459X

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology

Notes: Rice is the staple food of many countries and its sensory quality is of great concern to the consumers. Its preservation through thermal processing in retort pouches for ready-to-eat purposes was carried out by different time–temperature schedules with and without oil to achieve a minimum Foof 3 min. The sensory analysis of the cooked rice carried out using quantitative descriptive analysis showed that a process schedule of 118C, 8 min was optimum to have the optimal sensory characteristics. The same rice samples were subjected to instrumental texture measurements by texture analyzer using a crosshead speed of 0.5 mm/s with 90% compression for hardness and stickiness parameters. The instrumental hardness showed high correlation with sensory hardness, chewiness and overall quality (r = 0.72; r = 0.73; r = 0.79) and a negative correlation with sensory stickiness (r = −0.75). Applying principal component analysis, thermally processed rice samples were further classified based on the sensory and instrumental texture attributes.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1745-459X.2005.00036.x

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Rheological studies of the blended suspensions of native and steamed wheat flour (2000)

Prakash, M. ; Ravi, R. ; Susheelamma, N. S.

Springer

European food research and technology 210 (2000), S. 293-298

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ISSN: 1438-2385

Keywords: Key words Rheology ; Gel mobility ; Rapid visco analyser

Source: Springer Online Journal Archives 1860-2000

Topics: Process Engineering, Biotechnology, Nutrition Technology

Notes: Abstract Blending of native wheat flour (NWF) and steamed wheat flour (SWF) in the ratio of 1 : 1was found to give good binding between the filling and coating, and improve the overall quality of the coated products. The apparent viscosity increased with increase in batter concentration (30, 33 and 36%) of all the three blends, namely NWF+SWF (5 min steaming period), NWF+SWF (15 min steaming period) and NWF+SWF(30 min steaming period). The yield stress and consistency index also increased with increase in batter concentration for all three blends. The gel mobility increased with increased steaming period of the blends. The rapid visco analyser used for measuring the pasting characteristics of the blends showed an increase in peak viscosity from 218 to 243 rapid visco units (RVU), in hot pasteviscosity from 81 to 100 RVU and in cold paste viscosity from 175 to 185 RVU. The area under the curve also increased from 1963 to 2134 RVU/min for the blends when compared with native wheat flour.