International Cooperative Comparison of Instrument Methods for Cooked Rice Texture

Abstract

The texture of 10 milled rices cooked by a standardized method in excess water was measured in 11 laboratories using various instrument methods that had been developed specifically for national samples. The samples selected represented a wide range of rice textures. Instrument indexes for hardness and stickiness of cooked rice generally were more sensitive than the corresponding taste panel scores in discriminating among the 10 cooked rice samples. Instrument indexes for hardness correlated positively among each other as did those for stickiness. Most hardness indexes showed significant negative correlation with stickiness indexes. Most hardness indexes were positively correlated with amylose content whereas stickiness indexes were negatively correlated with amylose content. The continued use of amylose content as an index of eating quality in a rice breeding program is justified.' Chairman-organizer of the Cooperative Testing. Journal of T e x t u r e S l u d i e s 1 2 (1981) 17--38 A 11 Righls Rcseroed W o p y r r p h l 1981 by Food Q Nulrrtion Press. Inc , Wc,slporl, Conneclicul E ! z c M U 0 3 z 0 " m c3 ' Based on oven moisture method except cooperator 1 which was based on increase in weight of cooked rice uncorrected for solubles

Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes

“…A negative linear correlation between TAM content and stickiness was reported by Juliano et al (1981b), and by Sowbhagya et al (1987), which is in line with our results for some genotypes (Fig. 4).…”

Comparison of Volatiles in Cooked Rice with Various Amylose Contents

“…Texture is important for the eating quality of cooked rice; therefore, the properties of starches in the rice endosperm have been extensively studied (Biliaderis et al, 1986;Lii et al, 1996;Takeda et al, 1986;Villareal et al, 1994;Williams et al, 1958). Juliano and collaborators reported that low level amylose content contributes to the good eating quality of cooked rice (Cagampan et al, 1973;Juliano, 1981;Perez et al, 1979). Several mutations of the WX1 locus were found to affect amylose synthesis and reduced amylose concentrations to less than 20% (Sano, 1984;Yano et al, 1988).…”

Application of Instrument-Based Multiple Texture Measurement of Cooked Milled-Rice Grains to Rice Quality Evaluation

“…Cooked rice texture, such as hardness and stickiness, is an important factor in its palatability. Many studies have been performed on rice grain texture 3,5,9,10,17,21 . However, the best eating quality rice cultivars such as 'Koshihikari' or its relative cultivars have been recently becoming dominant in Japan, and these cultivars have similar texture.…”