Texture Measurement of Some Mass of Cooked Rice by Texturometer

Abstract

For measuring the texture of cooked rice, blended of more than two different kinds ofrice, an improved measuring method by texturometer was examined to reduce variation ofmeasured values and to increase reproducibility. Cooked rice samples of 20 grams of milledrice were used in the measurement. The results are as follows: (1) On measuring 3varieties of rice, different trends in the variations (mean value, standard deviation andcoefficient of variation) were observed. (2) Samples with uniform grain size prepared bysieving (slot perforation of over 2.0mm and through 2.1mm) could not reduce the variationof the measured value any more than the unprocessed original samples. (3) As to thenumber of measurements, the mean value of the 4 times measurements were in the estimaterange of population means by the 12 times measurements. Therefore, it is assumed that the4 times measug method using dual arms and 4 times measurements on the unsieved wholesamples is regarded as sufficient. As to the relation between the characteristics shown bytexturometer and palatability evaluation on the single variety (unblended) of cooked rice, asignificant correlation was recognized on the adhesiveness (A₃) and hardness/adhesiveness(H/A₃). Tendency for a large variation in the palatability evaluation and rather smallvariation in the characteristic values by the texturometer were observed.