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.
Similar content being viewed by others
Data availability
The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.
Code availability
Not Applicable.
References
S. Hussain, T. Fujii, S. McGoey, M. Yamada, M. Ramzan, M. Akmal, J. Anim. Plant. Sci. 24, 1504 (2014)
F.M. Bhat, C.S. Riar, J. Texture Stud. 48, 160 (2016)
L. Amagliani, J. O’Regan, A.L. Kelly, J.A. O’Mahony, Trends Food Sci. Technol. 64, 1 (2017)
Y.J. Chen, Y.-Y. Chen, C.-T. Wu, C.C. Yu, H.F. Liao, J. Cereal Sci. 51, 189 (2010)
D. Kasote, N. Sreenivasulu, C. Acuin, A. Regina, Crit. Rev. Food Sci. Nutr. 62, 8099 (2021)
B.O. Juliano, P.A. Hicks, Food Rev. Int. 12, 71 (1996)
A.S. Szczesniak, Food Qual. Prefer. 13, 215 (2002)
J.M. Murray, C.M. Delahunty, I.A. Baxter, Food Res. Int. 34, 461 (2001)
E.H.-J. Kim, V.K. Corrigan, A.J. Wilson, I.R. Waters, D.I. Hedderley, M.P. Morgenstern, J. Texture Stud. 43, 49 (2011)
T. Funami, S. Ishihara, K. Kohyama, Food Texture Design and Optimization. 1, 283 (2014)
R. Gonzalez, I. Montoya, J. Benedito, A. Rey, Food Rev. Int. 20, 17 (2004)
K. Kohyama, L. Mioche, J. Texture Stud. 35, 395 (2004)
S. Miyawaki, N. Ohkochi, T. Kawakami, M. Sugimura, J. Oral Rehabil. 28, 778 (2001)
M. Shiozawa, H. Taniguchi, H. Hayashi, K. Hori, T. Tsujimura, Y. Nakamura, K. Ito, M.J. Inoue, Texture Stud. 44, 45 (2013)
H. Iguchi, J. Magara, Y. Nakamura, T. Tsujimura, K. Ito, M. Inoue, Physiol. Behav. 152, 217 (2015)
K. Kohyama, N.S. Sodhi, K. Suzuki, T. Sasaki, J. Texture Stud. 47, 188 (2016)
S. Marathe, R. Deshpande, J. Tripathy, S.N. Jamdar, J. Food Process. Preserv. 41, 1 (2016)
A. Jha, A.A. Patel, R.R.B. Singh, Le Lait. 82, 501 (2002)
S.N. Chavan, V.G. Atkare, K. Kadu, J. Soils Crop. 29, 170 (2019)
A. Kapoor, P. Kanwar, Int. J. Appl. Home Sci. 4, 1075 (2019)
D. Ghosh, P. Chattopadhyay, J. Food Sci. Technol. 48, 610 (2011)
N. Negi, S.P. Srihari, D.D. Wadikar, G.K. Sharma, A.D. Semwal, J. Food Sci. Technol. 58, 4478 (2021)
H. Gautam, EPHELS. 2, 12 (2021)
N. Shivakumar, S. Kashyap, S. Kishore, T. Thomas, A. Varkey, S. Devi, T. Preston, F. Jahoor, M.S. Sheshshayee, A.V. Kurpad, Am. J. Clin. Nutr. 109, 1319 (2019)
S. Joshi, S. Srivastava, Int. J. Curr. Microbiol. Appl. Sci. 9, 2044 (2020)
B. Mamatha, K. Namitha, A. Senthil, J. Smitha, G. Ravishankar, Food Chem. 101, 1707 (2007)
D. Sun-Waterhouse, D. Xue, S. Wadhwa, Food Bioproc. Tech. 6, 3256 (2012)
The Association of Ofcial Analytical Chemists (AOAC) Official methods of Analysis, Gaithersburg, (2000)
K. Kohyama, L. Mioche, J.F. Martin, J. Texture Stud. 33, 269 (2002)
K. Kohyama, T. Sasaki, F. Hayakawa, Biosci. Biotechnol. Biochem. 72, 1690 (2008)
B. Bishop, O. Plesh, W.D. McCall, Arch. Oral Biol. 35, 311 (1990)
W.E. Brown, J. Texture Stud. 25, 1 (1994)
B. Dhillon, N.S. Sodhi, E. Aneja, A. Kumar, S. Jaiswal, J. Food Meas. Charact. 15, 219 (2021)
J.R. Pariskar, R.A. Patil, P.V. Padghan, G.K. Londheand, K.S. Bhosale, Asian J. Dairy. Food Res. 34, 109 (2015)
E.K. Oke, M.A. Idowu, O.P. Sobukola, S.A.O. Adeyeye, A.O. Akinsola, J. Culin. Sci. Technol. 16, 107 (2017)
N.N. Prasad, F. Khanum, M. Siddalingaswamy, K. Santhanam, Food Chem. 52, 373 (1995)
M. Choudhary, K. Grover, M. Javed, Proc. Natl. Acad. Sci. India Sect. B Biol. Sci. 85, 211 (2015)
A. Kumar, R. Sehrawat, D.C. Saxena, J. Inst. Eng. (India): A 100, 1 (2019)
A.M. Kaimal, M. Dhingra, R.S. Singhal, J. Food Process. Preserv 46, e16138 (2022)
Z.M. Ofuya, V. Akhidue, J. Appl. Sci. Environ. Manag. 9, 99 (2005)
S. Upadhyay, A. Das, P. Kumar, J. David, S. Shukla, S.B. Masih, Emerg. life sci. res. 8, 14 (2022)
A. Jha, A.A. Patel, T.K.S. Gopal, R.C. Nagarajarao, Int. J. Dairy. Technol. 64, 591 (2011)
K. Jadhav, S.A. Vali, J. Dairy. Foods Home Sci. 29, 68 (2010)
S.K. Meena, D. Vijayalakshmi, U. Ravindra, J. Dairy. Foods Home Sci. 28, 137 (2009)
D.A. Hobbs, A. Ashouri, T.W. George, J.A. Lovegrove, L. Methven, Food Res. Int. 58, 15 (2014)
M.S.M. Wee, A.T. Goh, M. Stieger, C. Forde, Food Funct. 9, 1 (2018)
E. Moller, Front. Oral Physiol. 1, 121 (1974)
R. Shepherd, Proc. Nutr. Soc. 58, 807 (1999)
N.S. Sodhi, B. Singh, B. Dhillon, T. Kaur, Asian J. Dairy. Food Res. 38, 41 (2019)
R. Gonzalez, I. Montoya, J. Cárcel, Food Sci. Technol. Int. 7, 461 (2001)
B. Dhillon, N.S. Sodhi, S. Gandotra, S. Kaur, S. Jaiswal, J. Food Meas. Charact. 14, 2898 (2020)
L. Remijn, B.E. Groen, R. Speyer, J.V. Limbeek, M.W.G. Nijhuis-Van Der Sanden. Physiol. Behav. 155, 112 (2016)
N. Cliff, Psychol. Bull. 103, 276 (1988)
F.R. Jack, J.R. Piggott, A.J. Paterson, Food Sci. 58, 1313 (1993)
F. Hayakawa, Y. Kazami, S. Fujimoto, H. Kikuchi, K. Kohyama, Food Sci. Technol. Res. 15, 75 (2009)
K. Pant, N.S. Sodhi, B. Dhillon, Ann. Food Sci. Technol. 21, 825 (2020)
S. Rustagi, N.S. Sodhi, B. Dhillon, J. Food Meas. Charact. 16, 391 (2021)
Acknowledgements
The researchers would like to thank the University Grants Commission (UGC), India for funding this research project (MRP-MAJ-HOME-2013-862). The authors are also thankful to Mr. Arvinder Pal Singh, MD, Amar Singh Chawal Wala (ASCW), Amritsar, Punjab, India for providing rice samples for this investigation.
Funding
Funded by University Grants Commission (UGC), India (MRP-MAJ-HOME-2013-862).
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Ethics approval
The conduct of present study was approved by the Ethical Committee of Guru Nanak Dev University, Amritsar 143 005, Punjab, India.
Consent to participate
Consent forms were obtained from all the subjects after the procedure was explained to them.
Consent for publication
All authors have given their consent for publication.
Conflict of interest
The authors declare that they do not have any conflict of interest or competing interest.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
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.
About this article
Cite this article
Kaur, T., Sodhi, N.S., Dhillon, B. et al. Application of electromyography (EMG), an in vivo oral processing analysis technique, for comprehensive texture evaluation of formulated rice products. Food Measure 18, 2226–2236 (2024). https://doi.org/10.1007/s11694-024-02354-8
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11694-024-02354-8