Objective tests for the stickiness of cooked rice.

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.