SENSORY DESCRIPTIVE TEXTURE ANALYSES OF COOKED RICE AND ITS CORRELATION TO INSTRUMENTAL PARAMETERS USING AN EXTRUSION CELL

Sensory characteristics of cooked rice texture for three cultivars wer e evaluated using both descriptive sensory methods and an instrumental extrusion cell. Nine sensory textural characteristics were evaluated and five instrumental parameters were used to establish predictive mod els for the sensory characteristics evaluated. Multiple regression mod els with R-2 ranging from 0.22 to 0.70 were obtained for seven of nine sensory attributes studied. Sensory characteristics most effectively predicted were hardness (R-2 = 0.62) and toothpack (R-2 = 0.70). Predi ctive models of textural sensory characteristics of cooked rice were a lso evaluated using partial least square regression techniques. Best r esults were obtained for hardness (relative ability of prediction [RAP ] = 0.52), cohesiveness of mass (RAP = 0.60), toothpull (RAP = 0.73), and toothpack (RAP = 0.54).