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TEXTURE MEASUREMENT OF COOKED RICE KERNELS USING THE MULTIPLE‐POINT MENSURATION METHOD 1
Author(s) -
TSUJI SHOJIRO
Publication year - 1981
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1981.tb01224.x
Subject(s) - cooker , texture (cosmology) , mathematics , kernel (algebra) , compression (physics) , chewiness , food science , materials science , composite material , artificial intelligence , biology , computer science , engineering , combinatorics , image (mathematics) , mechanical engineering
A new modification of Texture Profile Analysis, a two‐point mensuration method, was shown to give better differentiation between different types of cooked rice. The method involves compressing single rice kernels 50% and 90% at 240 mm/mm. Ratios of values obtained at the two compression depths were better reflectors of the texture of rice as affected by the amount of water used in cooking and by rice variety (glutinous versus non‐glutinous). Data are also presented showing how hardness, cohesiveness, adhesiveness and springiness of rice vary with compression or biting depths and with the position of the kernel in the cooker. The ratio of adhesiveness to hardness at 50% compression and the ratio of adhesiveness to hardness between the two compressions were the most useful indices.; in final form February 18, 1981