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Texture relationships were studied using both sensory and instrumental texture proJle analysis (TPA) techniques to evaluate twenty-one food samples from a wide variety of foods. High linear correlations were found between sensory and instrumental TPA parameters for hardness (r = 0.76) and springiness (r = 0.83). No sign@cant correlations were found between sensory and instrumental TPAparameters for cohesiveness and chewiness. Logarithmic transfonnations of data 'Corresponding author Journal of Sensory Studies 13 (1998). 77-93. All Rights Reserved. 'Copyright I998 by Food & Nutrition Press, Inc.. Trumbull. Connecticut. 77 78 J.-F. MEULLENET ETAL.. improved correlations between sensory attributes and their instrumental corollaries. The correlation between sensory hardness and the logarithm ofinstrumental hardness was improved to r=O.%. The correlation between the logarithm of both sensory and instrumental springiness was improved to r = 0.86. The correlation between the logarithms of both sensory and instrumental chewiness was improved to r = 0.54, which was signiJicant at P < 0.05.

The effects of drying conditions, final moisture content, and degree of milling on the texture of cooked rice varieties, as measured by texture profile analysis, were investigated. Instrumentally measured textural properties were not significantly (α = 0.05) affected by drying conditions, with the exception of cohesiveness. Cohesiveness was lower in rice dried at lower temperatures (18°C or ambient) than in that dried at the higher commercial temperatures. Final moisture content and degree of milling significantly (α = 0.05) affected textural property values for adhesiveness, cohesiveness, hardness, and springiness; their effects were interdependent. The effects of deep milling were more pronounced in the rice dried to 15% moisture than that dried to 12%. In general, textural property values for hardness were higher and those for cohesiveness, adhesiveness, and springiness were lower in regular‐milled rice dried to 15% moisture than in that dried to 12%. In contrast, hardness values were lower and cohesiveness, adhesiveness, and springiness values were higher in deep‐milled rice dried to 15% moisture than in that dried to 12% moisture. Deep milling resulted in rice with lower hardness values and higher cohesiveness, adhesiveness, and springiness values.

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Cereal Chem. 76(1):56-62Different cultures have different preferences for cooked rice flavor and texture characteristics. These differences provide opportunities for U.S. rice varieties to fit into global markets to meet consumer demands worldwide. It is important to assess the properties of U.S. rice varieties and determine the factors that influence their eating quality. Cooked rice texture attributes can be affected by postharvest handling practices, such as degree of milling, drying condition, and final moisture. This article reports the effects of postharvest handling parameters on the texture of cooked medium-and short-grain rice varieties grown in Arkansas (AR) and California (CA), as measured by descriptive sensory analysis. The rice samples were Bengal (AR), Koshihikari (AR), Koshihikari (CA), M-401 (AR), M-401 (CA), and M-202 (CA). The six rice varieties were regular-or deep-milled and dried under one of five drying conditions to achieve final moisture levels of 12 or 15% (n = 120). A trained sensory panel developed a lexicon of 16 sensory attributes that described cooked rice texture at different phases of evaluation, beginning with manual adhesiveness and ending with mouthfeel characteristics after swallowing. Rice varieties differed in some physicochemical and sensory properties. Significant differences (P < 0.05) in adhesive properties, such as manual and visual adhesiveness and stickiness to lips, were observed. Rice samples also differed in mouthfeel properties. Factor analysis of sensory data grouped attributes into four groups that explained 68.5% of the variation in data. Primary sensory differences were due to adhesive properties assessed in the early stages of evaluation.