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Direct Measurement of the Attractive Force Between Individual Cooked Rice Grains of Sticky and Flaky Cultivars
Author(s) -
LEE SEUNGJU,
PELEG M.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb13542.x
Subject(s) - cultivar , tensiometer (surface tension) , materials science , food science , agronomy , chemistry , biology , thermodynamics , surface tension , physics
The attractive force between juxtapositioned cooked rice grains of five sticky and flaky cultivars was determined using a surface tensiometer. The attractive force between the sticky grains was in the order of 800–1700 dynes and between the flaky ones, 200–1000 dynes. Increase of the water‐to‐rice ratio during cooking, in the range 0.75:1 to 1.9:1, resulted in an increase of the attractive forces. Determination of the amount of solids extracted during cooking in excess water indicated that stickiness was most probably associated with extractability.