Prediction of cooked rice texture using extrusion and compression tests inconjunction with spectral stress strain analysis

Sensory texture attributes of cooked rice from two cultivars (Bengal and Cy press) harvested in 1997 (56 samples) were predicted using extrusion and co mpression tests along with spectral stress strain analysis. Predictive mode ls for each of nine sensory texture attributes studied were evaluated using force values from the instrumental tests in conjunction with partial least squares regression. All sensory attributes were well predicted using both the extrusion and compression tests (relative ability of prediction > 0.70) . However, the extrusion test consistently provided more accurate and discr iminative predicted models (root mean square error of prediction < 0.55, S- tot/RMSEP > 2.0). Spectral stress strain analysis predictive models for adh esiveness to lips and hardness were explained.