Application of electromyography (EMG), an in vivo oral processing analysis technique, for comprehensive texture evaluation of formulated rice products
Owing to globalization, the popular indigenous products from various ethnical backgrounds are increasingly making their presence felt all over the world. This opens up a new arena for food technologists to conduct intensive research and developmental activities on the indigenous products. In this st...
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| Veröffentlicht in: | Journal of food measurement & characterization 2024-03, Vol.18 (3), p.2226-2236 |
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| creator | Kaur, Tanbeer Sodhi, Navdeep Singh Dhillon, Bhavnita Sodhi, Karandeep Singh |
| description | Owing to globalization, the popular indigenous products from various ethnical backgrounds are increasingly making their presence felt all over the world. This opens up a new arena for food technologists to conduct intensive research and developmental activities on the indigenous products. In this study, six popular Indian rice products viz. plain rice,
pulao
,
kheer
,
idli
,
khichdi
and
pakoda
were formulated and evaluated for their proximate composition, sensory attributes and textural parameters. Out of these,
kheer
with semi-fluid consistency had the highest moisture content and the lowest protein and fiber contents.
Kheer
is similar to rice pudding consumed in the U.S.A. and Europe. Fat content was the highest in
pakoda
being a crispy fried product.
Khichdi
being a cereal pulse combination product had the highest protein content.
Khichdi
is also the national dish of India. The overall acceptability scores were high for
pakoda
,
pulao
and
kheer
which were 8.60, 7.90 and 7.30, respectively. Electromyographic analysis was conducted for in vivo textural evaluation of formulated rice products. The analysis showed reproducible masticatory behavior of human subjects within an EMG session. Twenty-five masticatory parameters, which could establish significant (
p
|
| doi_str_mv | 10.1007/s11694-024-02354-8 |
| format | Article |
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pulao
,
kheer
,
idli
,
khichdi
and
pakoda
were formulated and evaluated for their proximate composition, sensory attributes and textural parameters. Out of these,
kheer
with semi-fluid consistency had the highest moisture content and the lowest protein and fiber contents.
Kheer
is similar to rice pudding consumed in the U.S.A. and Europe. Fat content was the highest in
pakoda
being a crispy fried product.
Khichdi
being a cereal pulse combination product had the highest protein content.
Khichdi
is also the national dish of India. The overall acceptability scores were high for
pakoda
,
pulao
and
kheer
which were 8.60, 7.90 and 7.30, respectively. Electromyographic analysis was conducted for in vivo textural evaluation of formulated rice products. The analysis showed reproducible masticatory behavior of human subjects within an EMG session. Twenty-five masticatory parameters, which could establish significant (
p
< 0.05) differences between textural perceptions among the formulated rice products, were used for cluster analysis followed by principal component analysis (PCA). The PCA resulted in one principal component which could explain data variance of up to 93%. Further, significant positive correlations were found between EMG parameters and sensory textural attributes indicating applicability of electromyography for comprehensive textural evaluation of formulated rice products.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-024-02354-8</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cluster analysis ; Electromyography ; Engineering ; Europe ; Food Science ; Food technology ; Globalization ; humans ; In vivo methods and tests ; India ; lipid content ; Mastication ; Moisture content ; Nutrient content ; Original Paper ; Parameters ; principal component analysis ; Principal components analysis ; protein content ; Proteins ; proximate composition ; puddings ; Rice ; Sensory properties ; texture ; variance ; Water content</subject><ispartof>Journal of food measurement & characterization, 2024-03, Vol.18 (3), p.2226-2236</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c352t-7f7bea93bc260329807fbbb02abf82327b45f6b1e77dcef10cfe7a9ca4d8c5d63</citedby><cites>FETCH-LOGICAL-c352t-7f7bea93bc260329807fbbb02abf82327b45f6b1e77dcef10cfe7a9ca4d8c5d63</cites><orcidid>0000-0002-6155-0677</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-024-02354-8$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-024-02354-8$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,777,781,27905,27906,41469,42538,51300</link.rule.ids></links><search><creatorcontrib>Kaur, Tanbeer</creatorcontrib><creatorcontrib>Sodhi, Navdeep Singh</creatorcontrib><creatorcontrib>Dhillon, Bhavnita</creatorcontrib><creatorcontrib>Sodhi, Karandeep Singh</creatorcontrib><title>Application of electromyography (EMG), an in vivo oral processing analysis technique, for comprehensive texture evaluation of formulated rice products</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>Owing to globalization, the popular indigenous products from various ethnical backgrounds are increasingly making their presence felt all over the world. This opens up a new arena for food technologists to conduct intensive research and developmental activities on the indigenous products. In this study, six popular Indian rice products viz. plain rice,
pulao
,
kheer
,
idli
,
khichdi
and
pakoda
were formulated and evaluated for their proximate composition, sensory attributes and textural parameters. Out of these,
kheer
with semi-fluid consistency had the highest moisture content and the lowest protein and fiber contents.
Kheer
is similar to rice pudding consumed in the U.S.A. and Europe. Fat content was the highest in
pakoda
being a crispy fried product.
Khichdi
being a cereal pulse combination product had the highest protein content.
Khichdi
is also the national dish of India. The overall acceptability scores were high for
pakoda
,
pulao
and
kheer
which were 8.60, 7.90 and 7.30, respectively. Electromyographic analysis was conducted for in vivo textural evaluation of formulated rice products. The analysis showed reproducible masticatory behavior of human subjects within an EMG session. Twenty-five masticatory parameters, which could establish significant (
p
< 0.05) differences between textural perceptions among the formulated rice products, were used for cluster analysis followed by principal component analysis (PCA). The PCA resulted in one principal component which could explain data variance of up to 93%. Further, significant positive correlations were found between EMG parameters and sensory textural attributes indicating applicability of electromyography for comprehensive textural evaluation of formulated rice products.</description><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cluster analysis</subject><subject>Electromyography</subject><subject>Engineering</subject><subject>Europe</subject><subject>Food Science</subject><subject>Food technology</subject><subject>Globalization</subject><subject>humans</subject><subject>In vivo methods and tests</subject><subject>India</subject><subject>lipid content</subject><subject>Mastication</subject><subject>Moisture content</subject><subject>Nutrient content</subject><subject>Original Paper</subject><subject>Parameters</subject><subject>principal component analysis</subject><subject>Principal components analysis</subject><subject>protein content</subject><subject>Proteins</subject><subject>proximate composition</subject><subject>puddings</subject><subject>Rice</subject><subject>Sensory properties</subject><subject>texture</subject><subject>variance</subject><subject>Water content</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kc9O3DAQxqOKSkXAC_RkqRcqEfC_xMkRIQpIIC70bDnOeNfIiVNPsmJfpM-Lt1uBxIGDZUvz-76Z8VcU3xk9Z5SqC2SsbmVJ-e6ISpbNl-KQs1aUkgl58Pbm9bfiBPGZUsqYkrIWh8Xfy2kK3prZx5FERyCAnVMctnGVzLTektPrh5ufZ8SMxI9k4zeRxGQCmVK0gOjHVS6ZsEWPZAa7Hv2fBc6Ii4nYOEwJ1jCi30AuvsxLAgIbE5a3dpkblmBm6EnyFna2_WJnPC6-OhMQTv7fR8XvX9dPV7fl_ePN3dXlfWlFxedSOdWBaUVneU0FbxuqXNd1lJvONVxw1cnK1R0DpXoLjlHrQJnWGtk3tuprcVSc7n1z4zw4znrwaCEEM0JcUAtWiarNf8oy-uMD-hyXlHdHzVuhpKopU5nie8qmiJjA6Sn5waStZlTv0tL7tHROS_9LSzdZJPYizPC4gvRu_YnqFZjNmys</recordid><startdate>20240301</startdate><enddate>20240301</enddate><creator>Kaur, Tanbeer</creator><creator>Sodhi, Navdeep Singh</creator><creator>Dhillon, Bhavnita</creator><creator>Sodhi, Karandeep Singh</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0002-6155-0677</orcidid></search><sort><creationdate>20240301</creationdate><title>Application of electromyography (EMG), an in vivo oral processing analysis technique, for comprehensive texture evaluation of formulated rice products</title><author>Kaur, Tanbeer ; Sodhi, Navdeep Singh ; Dhillon, Bhavnita ; Sodhi, Karandeep Singh</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c352t-7f7bea93bc260329807fbbb02abf82327b45f6b1e77dcef10cfe7a9ca4d8c5d63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cluster analysis</topic><topic>Electromyography</topic><topic>Engineering</topic><topic>Europe</topic><topic>Food Science</topic><topic>Food technology</topic><topic>Globalization</topic><topic>humans</topic><topic>In vivo methods and tests</topic><topic>India</topic><topic>lipid content</topic><topic>Mastication</topic><topic>Moisture content</topic><topic>Nutrient content</topic><topic>Original Paper</topic><topic>Parameters</topic><topic>principal component analysis</topic><topic>Principal components analysis</topic><topic>protein content</topic><topic>Proteins</topic><topic>proximate composition</topic><topic>puddings</topic><topic>Rice</topic><topic>Sensory properties</topic><topic>texture</topic><topic>variance</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kaur, Tanbeer</creatorcontrib><creatorcontrib>Sodhi, Navdeep Singh</creatorcontrib><creatorcontrib>Dhillon, Bhavnita</creatorcontrib><creatorcontrib>Sodhi, Karandeep Singh</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kaur, Tanbeer</au><au>Sodhi, Navdeep Singh</au><au>Dhillon, Bhavnita</au><au>Sodhi, Karandeep Singh</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Application of electromyography (EMG), an in vivo oral processing analysis technique, for comprehensive texture evaluation of formulated rice products</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2024-03-01</date><risdate>2024</risdate><volume>18</volume><issue>3</issue><spage>2226</spage><epage>2236</epage><pages>2226-2236</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>Owing to globalization, the popular indigenous products from various ethnical backgrounds are increasingly making their presence felt all over the world. This opens up a new arena for food technologists to conduct intensive research and developmental activities on the indigenous products. In this study, six popular Indian rice products viz. plain rice,
pulao
,
kheer
,
idli
,
khichdi
and
pakoda
were formulated and evaluated for their proximate composition, sensory attributes and textural parameters. Out of these,
kheer
with semi-fluid consistency had the highest moisture content and the lowest protein and fiber contents.
Kheer
is similar to rice pudding consumed in the U.S.A. and Europe. Fat content was the highest in
pakoda
being a crispy fried product.
Khichdi
being a cereal pulse combination product had the highest protein content.
Khichdi
is also the national dish of India. The overall acceptability scores were high for
pakoda
,
pulao
and
kheer
which were 8.60, 7.90 and 7.30, respectively. Electromyographic analysis was conducted for in vivo textural evaluation of formulated rice products. The analysis showed reproducible masticatory behavior of human subjects within an EMG session. Twenty-five masticatory parameters, which could establish significant (
p
< 0.05) differences between textural perceptions among the formulated rice products, were used for cluster analysis followed by principal component analysis (PCA). The PCA resulted in one principal component which could explain data variance of up to 93%. Further, significant positive correlations were found between EMG parameters and sensory textural attributes indicating applicability of electromyography for comprehensive textural evaluation of formulated rice products.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-024-02354-8</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-6155-0677</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Chemistry Chemistry and Materials Science Chemistry/Food Science Cluster analysis Electromyography Engineering Europe Food Science Food technology Globalization humans In vivo methods and tests India lipid content Mastication Moisture content Nutrient content Original Paper Parameters principal component analysis Principal components analysis protein content Proteins proximate composition puddings Rice Sensory properties texture variance Water content |
| title | Application of electromyography (EMG), an in vivo oral processing analysis technique, for comprehensive texture evaluation of formulated rice products |
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