Method for determination of texture of rice
Palatability of rice is an important evaluation index of rice's eating and tasting quality [1-2].
With the development of society and the improvement of people's living standard, the palatability of rice has attracted more and more attention [3-4].
At present, the palatability evaluation of rice is mainly sensory evaluation, which has disadvantages such as complex operation procedure and strong subjectivity.
Therefore, in recent years, people have been trying to determine the palatability of rice by instrument, in order to replace the sensory evaluation and provide a more objective, accurate and rapid evaluation method for the palatability evaluation of rice.
The Texture Profile Analysis (TPA) provides a digital and objective palatability index by mechanically simulating the chewing process of the mouth and teeth by compressing the sample twice.
At present, the methods to determine the rice quality and structure of two kinds: one is the grain method, namely, randomly selected from the rice grain number of grain, appropriate in different ways (radial, star, parallel, circular) is put in the determination of structure instrument platform [6], but as a result of the test selected MiFanLi less (usually 3 pills), which resulted in increased error;
The second is the rice cake method, that is, cooked rice in the selected container, after cooling, it is sorted out and directly measured, this method reflects the overall texture characteristics of rice, can not reflect the texture characteristics of a single grain of rice.
This paper by the methods of grain and rice cakes were determined rice quality and structure, through the analysis of variance and coefficient of variation analysis and comparison of the differences between the test data and stability, to find the method for determination of rice quality and structure, at the same time, the main method to determine parameters (compression ratio and compression rate) optimization, it is concluded that is suitable for the test parameters, test the quality and structure of rice
The results provided a basis for the rapid and accurate determination of rice texture quality by texture analyzer.
The above is extracted from Cereals, Oils and Food Science and Technology Vol.21, No.6, 2013
As a kind of food sensory analysis instrument, texture analyzer has been widely used in the field of snack food. It has the advantages of simple operation, objective data and observation of stress curve of sample.
The texture instrument can be used to determine the texture of jelly in order to study and discuss the processing technology.
ST-Z16 texture analyzer (physical property analyzer) can be used for the detection of food, biological, pharmaceutical and chemical fields of the physical property indicators of the sample, including hardness, elasticity, crispness, chewability, firmness, toughness, ductility, resilience, gel strength and other texture analyzer (physical property analyzer).
ST-Z16 texture instrument for mechatronics products, using modern mechanical design concept and ergonomics design criteria, the use of advanced dual CPU microcomputer processing technology for careful and reasonable design made.