Texture of Cooked Rice Kernels and Their Changes on Staling

Investigations on the Physical Properties of Cooked Rice Kernels Related to Their Mouthfeel Using a Multi-Biting Test Part I

Abstract

Heterogeneous texture of cooked rice kernels of glutinous and nonglutinous rice were studied using a multi-biting test. Multi-biting test was originally developed for liquid in our laboratory, but could be applied for solid to estimate the heterogeneous texture of cooked rice kernels. Compression test and the biting test of cooked rice kernels already reported were also used to compare the texture and mothfeel and their changes on staling. Cooked rice kernels are not uniform in their texture, and the kernel of glutinous cooked rice was estimated especially soft in its exterior part compared to nonglutinous cooked rice, indicating the characteristic mouthfeel of glutinous cooked rice. Two point mensuration of biting test of cooked rice kernels also indicated their heterogeneous texture. Fracturability index was also useful for expressing the texture and mouthfeel of cooked rice kernels and their changes on staling.