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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

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt
Professor
https://cu.edu.eg

As a seasonal vegetable processor, understanding crop maturity and the accuracy of this measurement is key to staying ahead of crop and knowing when to make the move from value to premium product as harvest time constraints permit.

The TU units provided by FTC give us the accuracy to work to much tighter tolerances, replacing older less accurate analogue equipment which in turn can affect final product grading and profitability.

The units are well designed, very low maintenance and are backed up with a strong support service which will allow them to provide many years of accurate, reliable service.

Colven Wilson
Technical Manager
http://www.eyefreeze.co.uk/

I have found FTC to be an excellent partner for our company. In particular, it has been especially gratifying to work with Shirl Lakeway. Both creative and accommodating, he worked very hard with us to develop our projects.

I appreciate his commitment to our joint efforts and his open-minded approach. He and FTC have been exceptionally helpful.

Steve Antonius, Del Monte Foods
http://www.delmonte.com/