Abstract
The measurement of the texture of cooked rice kernel by the two point mensuration method reported previously was compared to the data of the International Cooperative Testing on Instrument Methods for Texture of Cooked Rice cooperated by 11 laboratories. Our laboratory challenged the measurement of the individual cooked rice kernel level (one kernel) while other 10 laboratories used from 20 kernel to 150g of cooked rice for measurements. Moreover, we also challenged two point mensuration of cooked rice kernel. The correlation coefficent of the parameters (hardness and adhesiveness) between panel test and Tensipresser were highly significant. Also, the correlations of hardness and adhesivess between our laboratory and other 10 laboratories were highly significant. The correlation coefficent between adhesiveness and amylose content of cooked rice was over 0.98 in the data of our laboratory. The ratio of adhesivess/hardness of RD 6 (maximum) to that of IR 42 (minimum) calculated by the data of our laboratory provided the largest value among the laboratories.
