New tensipresser and instron texture of cooked Japanese and Philippine rices
2000
Juliano, B.O. | Roferos, L.T., Philippine Rice Research Inst., Los Banos, Laguna (Philippines). Rice Chemistry and Food Science Div. | Ohtsubo, K. | Okadome, H., National Food Research Inst., Kannondai 2-1-2, Tsukuba Science City, Ibaraki, 305 (Japan). Cereal Properties Lab.
New Tensipresser values at 25% and 90%compression of three Japanese and five intermediate-amylose Philippine cooked rices were obtained at the National Food Research Institute Tsukuba and compared with Instron hardness of freshly cooked and staled cooked rices and their Amylograph and Rapid Visco Analyser (RVA) pasting viscosity at PhilRice Los Banos. Both Tensipresser (25% and 90% compression) and Instron methods differentiated among rices differing in amylose content and gelatinization temperature. Amylograph and RVA pasting viscosities reflect the differences in texture of the cooked rices.
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