2009 Volume 71 Issue 3 Pages 3_78-3_84
We investigated effect of the damaged cooked rice (DCR) on texture and eating quality of cooked rice to identify the cause of deterioration in eating quality. Rice grains cooked after drying to 10.3% wet basis (w.b.) were visually classified into intact grain and three types of DCR grain ; grain with a transverse crack, grain with a longitudinal crack, and grain with flatly-broadened kernel. Considering hardness and stickiness, transverse cracked and longitudinal cracked grains had about half values of intact grain. In addition, these cracked grains accounted for more than 50% of rice grains cooked after drying to 10.3%w.b. From these results, it emerged that transverse cracked and longitudinal cracked grains decreased texture and eating quality.
