Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Evaluation of Back Extrusion Test Precision and Sensitivity for Cooked Germinated Brown Rice Texture Measurement in Production Process

Kannapot Kaewsorn
,
Pisut Maichoon
ORCID logo ,
Pimpen Pornchaloempong
ORCID logo ,
Warawut Krusong
ORCID logo ,
Panmanas Sirisomboon
* ORCID logo ,
Munehiro Tanaka
* ORCID logo ,
Takayuki Kojima
Version 1 : Received: 17 July 2023 / Approved: 18 July 2023 / Online: 19 July 2023 (08:40:13 CEST)

A peer-reviewed article of this Preprint also exists.

Kaewsorn, K.; Maichoon, P.; Pornchaloempong, P.; Krusong, W.; Sirisomboon, P.; Tanaka, M.; Kojima, T. Evaluation of Precision and Sensitivity of Back Extrusion Test for Measuring Textural Qualities of Cooked Germinated Brown Rice in Production Process. Foods 2023, 12, 3090. Kaewsorn, K.; Maichoon, P.; Pornchaloempong, P.; Krusong, W.; Sirisomboon, P.; Tanaka, M.; Kojima, T. Evaluation of Precision and Sensitivity of Back Extrusion Test for Measuring Textural Qualities of Cooked Germinated Brown Rice in Production Process. Foods 2023, 12, 3090.

Abstract

The texture properties of cooked rice are a dominant property which can indicate the eating quality. Evaluation of back extrusion (BE) test precision and sensitivity for cooked germinated brown rice (GBR) texture in production process was investigated in this study. BE test on texture properties of cooked GBR rice show high precision of measurement of hardness, toughness and stickiness tests which indicated by the repeatability and reproductivity test but the sensitivity indicated by coefficient of variation of the texture properties. The findings of the study of the effect of different soaking and aging duration in the production of Khao Dawk Mali 105 (KDML 105) GBR on cooked GBR texture measured by BE test confirmed the developed protocol for evaluation of high precision and sensitivity of the texture measurement method. Repeatability and reproducibility of reliable measurements have a low standard deviation of the farthest different between replicates, which is considered high precision. High coefficient of variation where the relative wide variation of the absolute value of the property can be detected indicate high sensitivity which even small resolution can be detected or vice versa. But the correlation coefficient among the texture properties by BE were not related to the precision or sensitivity of the test. By these results, the original protocol for determination of precision and sensitivity of food texture measurement was successfully verified as the usable evaluation protocol for GBR texture measurement.

Keywords

Germinated brown rice; Cooked rice; Texture; Back extrusion

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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