Evaluation of cooked rice texture using a novel sampling technique

In this study, an alternate sampling method to the kernel sampling method (KSM), cylinder sampling method (CSM), was designed to investigate rice texture with respect to different soaking and boiling time. Pearson correlation coefficients analysis showed significant positive correlation between CSM and sensory evaluation of TD (Texuan Dongbei rice). Additionally, the relative standard deviation (RSD) values for CSM samples were lower than those obtained by KSM (kernels sampling method) which indicates that the CSM is more precise and consistent. The hierarchical cluster analysis for the texture data obtained by CSM showed that the rice varieties could effectively differentiate into two groups clustered when compared to KSM. In conclusion, CSM sampling method could be used for rapidly, precisely, and inexpensively assess texture of cooked rice in a manner that realistic reflects several sensory attributes.