Instrumental assessment of cooked rice texture characteristics: A method for breeders

Sensory textural characteristics of cooked rice (61 samples) were predicted using a miniature extrusion cell and the novel data analysis method Spectr al Stress Strain Analysis (SSSA). Thirteen sensory texture characteristics evaluated using a trained descriptive panel and stress values from an extru sion test were used in combination with partial least squares regression to evaluate predictive models for each of the sensory attributes studied. Amo ng the textural attributes evaluated by the panel, four (stickiness, hardne ss, cohesiveness of mass, and uniformity of bite [relative ability of predi ction values (RAP) > 0.6, n = 61]) could be satisfactorily predicted using an instrumental test and subsequent SSSA. The quality of the models determi ned varied far the two grain types evaluated. This instrumental method prov ides a valuable screening tool for rice breeders.