Development of rice quality evaluation technique based on physical properties of cooked rice, 2: Rice quality related to rice stickiness during cooking on the excess water cooking method
2000
Shimizu, N. (Tsukuba Univ., Ibaraki (Japan)) | Kimura, T. | Ojijo, O.N.K.
In order to clarify effect of rice physical properties on the cooked rice adhesion. The present paper deals with the changes in rice indices related to rice stickiness during cooking on the Excess Water Cooking Method. The correlation of rice indices is discussed. The rates of degree of rice gelatinization were found to be corresponding with the rates of TS increment. The cooked rice adhesion was considered to be affected by both degree of rice gelatinization and TS. These results led the conclusion that degree of rice gelatinization and TS can be used for the indicator of cooked rice adhesion during rice cooking process
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