Back Extrusion Testing of Cooked Rice Texture

@inproceedings{Jindal2002BackET,
  title={Back Extrusion Testing of Cooked Rice Texture},
  author={V. K. Jindal and Pouranee Limpisut},
  year={2002}
}
Evaluation of cooked rice texture is important due to consumer preference. Although sensory testing is the most direct method for evaluating the eating qualities of rice, it is timeconsuming, difficult to carry out properly and requires a large sample. Back extrusion testing offers a simple and convenient instrumental means of evaluating cooked rice texture. Both instrumental and sensory measurements of cooked rice texture for ten varieties of Thai rice were distinctly influenced by the… CONTINUE READING