| Texture analysis,as one of the important ways to evaluate food physical properties,can provide more accurate data expression of the texture characteristics of food and the physical concepts of food than sensory evaluation by human evaluators.Texture analysis can test various characteristics of products,such as hardness,adhesiveness,elasticity,chewiness,cohesiveness,internal consistency,and recovery,which were previously unquantifiable parameters,and reflect the quality of food more accurately.This article discusses the correlation between texture and palatability by conducting texture analysis and sensory experiments on rice and establishing a multiple regression equation.It also explores the influence of different types of rice and different cooking conditions on the correlation between rice texture and palatability,providing a basis for evaluating the palatability of rice through texture analysis.The main conclusions are as follows:(1)Through a single-factor experiment with three independent variables,compression ratio,compression speed,and triggering force,and using the variation coefficients of hardness,viscosity,and chewiness as indicators,the measurement parameters of rice texture by the rice cake method were optimized.This increased the stability and repeatability of the measurement results.The optimal measurement conditions were determined to be a compression ratio of 50%,a compression speed of1.5mm/s,and a triggering force of 4.5g.Using A(compression speed),B(compression ratio),and C(triggering force)as independent variables and the variation coefficients of hardness,viscosity,and chewiness as response values,the texture measurement coefficients of rice cake method were optimized through response surface methodology.The experimental data fitted well with the predicted model.The optimal conditions were determined to be a compression speed of 1.48mm/s,a compression ratio of49.82%,and a triggering force of 4.53 g.Considering practical operations,the optimal conditions for measuring rice texture were selected as a compression ratio of 50%,a compression speed of 1.5mm/s,and a triggering force of 4.5g.(2)An experiment was conducted on 36 types of rice to evaluate their texture and palatability.The results showed significant differences among the 36 types of rice in terms of their texture and palatability,indicating that the selected rice varieties were diverse.Based on the coefficient of variation,the greatest differences were observed in the hardness stickiness ratio and viscosity,with ranges of 4.34～1719.08 and-1.03～1276.87,respectively.Using a multiple regression equation,the different rice varieties were expressed based on the texture parameters and their effects on palatability.The results showed that for the sensory score of viscosity,the greatest influence on japonica and indica rice was chewiness,and for glutinous rice,it was adhesiveness.For the sensory score of elasticity,the greatest influence on japonica rice was elasticity,while for indica rice,it was adhesiveness,and for glutinous rice,it was viscosity.For the sensory score of softness/hardness,the greatest influence on japonica and indica rice was adhesiveness,and for glutinous rice,it was the hardness stickiness ratio.In terms of the overall palatability score,chewiness had the greatest influence on japonica rice,adhesiveness had the greatest influence on indica rice,and recovery had the greatest influence on glutinous rice.(3)The correlation between texture and palatability was discussed at different soaking times.For the sensory score of viscosity,the greatest influence of stickiness was observed at 10 and 50 minutes of soaking time,while at 20 minutes,hardness had the greatest influence,and at 30 minutes,adhesiveness had the greatest influence.When soaked for 40 minutes,chewiness had the greatest influence.For the sensory score of elasticity,the greatest influence of chewiness was observed at 10,20,and 40 minutes of soaking time.At 20 and 50 minutes,adhesiveness had the greatest influence.In terms of the softness/hardness score,adhesiveness had the greatest influence at 10 and 20 minutes of soaking time,while at 30 minutes,chewiness had the greatest influence,and at 40 and 50 minutes,hardness had the greatest influence.In terms of the overall palatability score,adhesiveness had the greatest influence at 10,30,and 40 minutes of soaking time,while at 20 and 50 minutes,chewiness had the greatest influence.(4)The differences in the correlation between texture and palatability were discussed at different cooking powers.For the sensory score of viscosity,the greatest influence of stickiness was observed at 600 and 1200 W of cooking power,while at 900 W,adhesiveness had the greatest influence.For the sensory score of elasticity,the greatest influence of adhesiveness was observed at 600 and 1200 W of cooking power,while at900 W,chewiness had the greatest influence.In terms of the softness/hardness score,hardness had the greatest influence at 600 W of cooking power,while at 900 W,adhesiveness had the greatest influence,and at 1200 W,chewiness had the greatest influence.In terms of the overall palatability score,chewiness had the greatest influence at 600 W of cooking power,while at 900 W,adhesiveness had the greatest influence,and at 1200 W,stickiness had the greatest influence.(5)The differences in the relationship between texture and palatability were discussed at different cooking times.For the sensory score of viscosity,the greatest influence of chewiness was observed at 20 and 30 minutes of cooking time,while at 40 minutes,adhesiveness had the greatest influence.For the sensory score of elasticity,the greatest influence of elasticity was observed at 20 minutes of cooking time,while at 30 minutes,adhesiveness had the greatest influence,and at 40 minutes,chewiness had the greatest influence.In terms of the softness/hardness score,hardness had the greatest influence at 20 and 30 minutes of cooking time,while at 40 minutes,chewiness had the greatest influence.In terms of the overall palatability score,recovery had the greatest influence at 20 minutes of cooking time,while at 30 minutes,hardness had the greatest influence,and at 40 minutes,adhesiveness had the greatest influence.(6)The differences in the correlation between texture and palatability were discussed at different steaming times.For the sensory score of viscosity,the greatest influence of chewiness was observed at 10 minutes of steaming time,while at 20 minutes,adhesiveness had the greatest influence,and at 30 minutes,stickiness had the greatest influence.For the sensory score of elasticity,the greatest influence of adhesiveness was observed at 10 minutes of steaming time,while at 20 minutes,chewiness had the greatest influence,and at 30 minutes,elasticity had the greatest influence.In terms of the softness/hardness score,adhesiveness had the greatest influence at 10 and 30 minutes of steaming time,while at 20 minutes,chewiness had the greatest influence.In terms of the overall palatability score,adhesiveness had the greatest influence at 10,20,and 30 minutes of steaming time. |
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