Effect of Components from Mixed lngredients on the Texture of Cooked Rice

Abstract

To examine the effect of mixed ingredients (gelatin, lecithin, sucrose or starch) on the quality of the cooked rice, the texture properties, were measured by a rheodynacorder.
Gelatin or lecithin decreased the hardness slightly, and the adhesiveness greatly, of the cooked rice, but improved the texture properties of the cooked old rice.
Sucrose or starch increased the hardness slightly, and the adhesiveness greatly, of the cooked rice. Potato or chestnut mixed with rice seems to improve the texture properties of the cooked rice.