Abstract
The cooked rice preparations with low palatabilities were inferior to those with high palatabilities in hardness, stickiness and luster in sensory test. Instrumental analyses showed that the rice preparations were characterized by their low values of degree of gelatinization, stickiness, luster and hot-water extractable starch content and by high values of hardness. These results indicate that the common characteristics of unfavorable cooked rice are a hard and unsticky texture, and a dull appearance. A major factor contributing to the hardness is a low degree of starch gelatinization in whole cooked grains, and the main factor contributing to low degrees of stickiness and luster is a low level of hot-water extractable starch from the cooked rice.
