Evaluation of Precision and Sensitivity of Back Extrusion Test for Measuring Textural Qualities of Cooked Germinated Brown Rice in Production Process

Evaluation of Precision and Sensitivity of Back Extrusion Test for Measuring Textural Qualities of Cooked Germinated Brown Rice in Production Process

The textural qualities of cooked rice may be understood as a dominant property and indicator of eating quality. In this study, we evaluated the precision and sensitivity of a back extrusion (BE) test for the texture of cooked germinated brown rice (GBR) in a production process. BE testing of the tex...

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Hlavní autoři: Kannapot Kaewsorn, Pisut Maichoon, Pimpen Pornchaloempong, Warawut Krusong, Panmanas Sirisomboon, Munehiro Tanaka, Takayuki Kojima
Médium: Článek
Jazyk:English
Vydáno: MDPI AG 2023-08-01
Edice:Foods
Témata:
germinated brown rice
cooked rice
texture
back extrusion
precision
sensitivity
On-line přístup:https://www.mdpi.com/2304-8158/12/16/3090

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https://www.mdpi.com/2304-8158/12/16/3090

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