Predicting Texture of Cooked Blended Rice with Pasting Properties

Abstract

The reports about predictive model developed between textural and pasting properties are insufficient, and the application and feasibility of predictive model in rice blend have not been reported. The purpose of the study was to determine the extent to which the pasting parameters can be used to predict the textural properties of cooked rice and to make analysis of the application and feasibility of predictive model in rice blends. The results showed that viscosity hold, viscosity end, breakdown, and setback had a significant correlation with textural properties. The principal component factor analysis results indicated that the loadings were large for viscosity hold, viscosity end, setback on the first component, and for breakdown on the second component. The predictive models for estimating the texture of cooked rice with high accuracy were developed, which were validated with acceptance for application in rice blends by conducting 95% confidence limits validation of statistical analysis system procedure on simplex-lattice design rice blends. The optimized predictive models could be extensively used in single rice cultivars as well as rice blends, which is helpful to improve the use of low quality rice cultivars by blending high quality with low quality rice to meet the needs of consumers at a relatively lower cost.