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A gel consistency test for eating quality of rice
Author(s) -
Cagampang Gloria B.,
Perez Consuelo M.,
Juliano Bienvenido O.
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740241214
Subject(s) - amylose , consistency (knowledge bases) , food science , viscosity , mathematics , tube (container) , chemistry , materials science , starch , composite material , geometry
A rapid, simple test, complementary to the test for amylose content, was developed based on the consistency of a cold 4.4% milled‐rice paste in 0.20 N ‐KOH. Consistency is measured by the length in a test tube of the cold gel held horizontally for 0.5 or 1 h. The consistency values are correlated with amylograph setback viscosity and can differentiate into three consistency types–low, medium, and high–even rice samples of similar amylose contents as long as they are between 24 to 30%.