Prediction of rice sensory texture attributes from a single compression test, multivariate regression, and a stepwise model optimization method

Journal of Food Science

Volumn 66, Issue 1, 2001, Pages 124-131

  Sesmat, A ^a   Meullenet, J F ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Compression test; Rice; Sensory evaluation; Texture

Indexed keywords

EID: 0035082751     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb15593.x     Document Type: Article

References (10)

1. International cooperative comparison of instrumental methods for cooked rice
2. International cooperative test on texture of cooked rice
3. Sensory descriptive texture analyses of cooked rice and its correlation to instrumental parameters using an extrusion cell
4. Prediction of rice texture by spectral stress strain analysis: A novel technique for treating instrumental extrusion data used for predicting sensory texture profiles
5. Texture measurement of cooked rice and its relationship to the eating quality
6. Correlations between objective and sensory measurements
7. Correlating sensory with instrumental texture measurements - An overview of recent developments
8. Application of the general food texturometer to specific food products