Measuring hardness distribution of cooked rice by single-grain puncture

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dc.creatorPerez, Consuelo M.
dc.creatorBOURNE, MALCOLM C.
dc.creatorJuliano, Bienvenido O.
dc.date1996-04
dc.date2024-12-19T12:56:21Z
dc.date2024-12-19T12:56:21Z
dc.date.accessioned2026-06-27T04:14:10Z
dc.descriptionA 0.71‐mm‐diameter punch mounted in the Instron Universal Testing Machine was used to measure hardness of 100 individual grains of 15 rices after cooking. A hardness distribution curve for each rice was obtained. The puncture forces of rices cooked at a fixed water:rice weight ratio of 2 were more variable than those for rices cooked in excess water for the optimum cooking time. High‐ and intermediate‐amylose rices cooked using a water:rice ratio of 2 were harder than corresponding rices cooked in excess water. For waxy and low‐amylose rices, the reverse was generally true. Pairs of rices with almost identical physicochemical properties but which differed in preference tests by consumers also differed in their hardness distribution profile.
dc.identifierhttps://hdl.handle.net/10568/166502
dc.identifier.urihttp://hdl.handle.net/123456789/26065
dc.languageen
dc.publisherWiley
dc.sourcePEREZ, CONSUELO M.; BOURNE, MALCOLM C. and JULIANO, BIENVENIDO O. 1996. Measuring hardness distribution of cooked rice by single-grain puncture. Journal of Texture Studies, Volume 27 no. 1 p. 1-13
dc.subjectcooked rice
dc.subjecthardness
dc.subjectmilled rice
dc.subjectphysicochemical properties
dc.subjectcooking methods
dc.titleMeasuring hardness distribution of cooked rice by single-grain puncture
dc.typeJournal Article

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Instituto Internacional de Investigación del Arroz (IRRI)