EFFECTS OF POSTHARVEST PROCESSING ON TEXTURE PROFILE ANALYSIS OF COOKED RICE

The effects of drying conditions, final moisture content, and degree o f milling on the texture of cooked rice varieties, as measured by text ure profile analysis, were investigated. Instrumentally measured textu ral properties were not significantly (alpha = 0.05) affected by dryin g conditions, with the exception of cohesiveness. Cohesiveness was low er in rice dried at lower temperatures (18 degrees C or ambient) than in that dried at the higher commercial temperatures. Final moisture co ntent and degree of milling significantly (alpha = 0.05) affected text ural property values for adhesiveness, cohesiveness, hardness, and spr inginess; their effects were interdependent. The effects of deep milli ng were more pronounced in the rice dried to 15% moisture than that dr ied to 12%. In general, textural property values for hardness were hig her and those for cohesiveness, adhesiveness, and springiness were low er in regular-milled rice dried to 15% moisture than in that dried to 12%. In contrast, hardness values were lower and cohesiveness, adhesiv eness, and springiness values were higher in deep-milled rice dried to 15% moisture than in that dried to 12% moisture. Deep milling resulte d in rice with lower hardness values and higher cohesiveness, adhesive ness, and springiness values.