Objective tests for the stickiness of cooked rice.

Kumar, B. M. and Upadhyay, J. K. and Bhattacharya, K. R. (1976) Objective tests for the stickiness of cooked rice. Journal of Texture Studies, 7 (2). 271-278, 13 ref..

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Abstract

The suitability of a sieve test and an adhesion test as objective tests for determining the stickiness of cooked rice was examined. 6 rice var. (2 each from dwarf indica, tall indica and japonica classes) stored for 1 and 2 yr at 3 different temp. (3-4 degree C, 23-35 degree C, 37 degree C) were used. The consistency of the cooked rices was also determined by the Haake consistometer. The sieve test gave a very good indication of the stickiness of cooked rice. The adhesion test also gave a fair indication, but the correlation was less sharp and the test needs improvement. Consistency of cooked rice was negatively correlated with stickiness. The water-insoluble amylose content of rice seemed to be related to stickiness and consistency after cooking.

Item Type:	Article
Uncontrolled Keywords:	TEXTURE-; rice, stickiness tests for cooked; RICE-; consistency of cooked rice; CONSISTENCY-; rice, consistency of cooked; stickiness tests for cooked rice; AMYLOSES-; rice, amyloses & stickiness of cooked
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Feb 2015 06:54
Last Modified:	10 Feb 2015 06:54
URI:	http://ir.cftri.res.in/id/eprint/7071

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