Investigations on the Texture for Cooked Rice on Staling by the Two Point Mensuration Method and Biting Test in Kernel Level

Abstract

Textural changes of cooked rice on staling were investigated by the two point mensuration method and biting test in kernel level using a Tensipresser.
The two point mensuration method already reported was useful to compare the texture of cooked rice on staling. Differences in the textural changes between glutinous and non-glutinous cooked rice kernel on staling were also showed by this method. Changes in the mouth feel of cooked rice on staling were given by the parameter of adhesiveness/hardness or adhesiveness/slope 1.
Biting test of cooked rice kernel was also useful to compare the textural changes on staling. Changes in the fracturability of cooked rice kernel on staling by biting test also clearly reflected the changes of the mouth feel. Fracturability/hardness of cooked rice kernel affected by the rice variety, storage period, added water and or holding time and temperature after cooking was also correlated to the palatability of cooked rice.