Abstract
Japonica waxy and non-waxy and Indica non-waxy rice grains were cooked in excess water. Hardness and stickiness of 3-45 grains of cooked rice were measured by Texturometer with dual arms. Hardness of rice grains attained plateau but stickiness continued to increase with the number of rice grains. Coefficients of variation for stickiness values were much larger than those for hardness. Stickiness values per one grain showed specific curves according to variety and clearance. Effect of measuring voltage was not observed. We suggest that 30-40 cooked rice grains, which correspond to 0. 6 g of raw milled rice grains, are needed for measuring hardness and stickiness of cooked rice grains including Indica and Japonica by Texturometer.
