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Rice Firmness and Cook Profile

Application

texture evaluation of cooked riceThe texture of rice is very important to how the consumer perceives the quality of the product. Unfortunately, the texture is affected by several
different factors during the processing. The first thing that the producer has to determine is the quality of the incoming product. From this “starting point” adjustments in the processing can be made to produce a consistent product.

 

Problem

texture evaluation of cooked riceAs with most food products, controlling the texture rice takes constant manipulation of the processing controls to produce a product that is not only consistent, but also up to quality standards. Changes in the incoming raw ingredients are especially important with rice.

Different rice breeds along with variations in harvesting can greatly affect the protein and carbohydrate levels in product. These two characteristics have a great deal of influence on the final texture of the rice.

 

Solution

texture evaluation of cooked ricePrior to testing, raw rice was cooked using a standard method, drained, and then allowed to cool for a specific time. Rice was then spooned into the CS-2 Thin Blade Shear Cell until cell was full but not packed. The CS-2 cell is based on the design of Kramer Shear Cell. The difference is that it has more blades, closer together. This design is especially helpful when testing small particles like rice, as the pieces tend to fall through the regular shear cell.

All testing was done using the TM-2 Shear Press at a speed of approximately 90 mm/min. The peak force values from this test are an indication of the firmness of the product. This gives the processor valuable information about the product that they can relate back to things like proper cook time, soak time, etc.

 

Benefit

• Simple and quick test that gives the manufacturer an objective result that can be related to the quality of the incoming raw product

• Overall consistency and quality of the product can be improved

• Results will help to take the guess work out of adjustments to the process controls

Trusted by customers across the world

I have been working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist
https://www.hersheys.com

I am impressed by the great attitude you have toward your customers.

With all the responsibilities you have, but in less than an hour you reply to our one year’s worth of questions, as if you are dedicated to provide support to our company only.

 

 

Ahmed N. Alajaji, Aljazirah Dates and Food, Saudi Arabia
http://www.aljazirahdates.com.sa

At the University of Saskatchewan, we are the proud owners of three generations of Food Technology Corporation texture equipment, all of which are still in working condition.

We are looking forward to future innovations from FTC.

 

 

Phyllis J. Shand, University of Saskatchewan - Canada
https://www.usask.ca/