International Cooperative Comparison of Instrument Methods for Cooked Rice Texture

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cg.identifier.doihttps://doi.org/10.1111/j.1745-4603.1981.tb00533.x
cg.issn0022-4901
cg.issue1
cg.journalJournal of Texture Studies
cg.volume12
dc.contributor.authorJuliano, Bienvenido O.
dc.contributor.authorPerez, Consuelo M.
dc.contributor.authorBARBER, SALVADOR
dc.contributor.authorBlakeney, Anthony B.
dc.contributor.authorIWASAKI, TETSUY A.
dc.contributor.authorSHIBUYA, NAOTO
dc.contributor.authorKENEASTER, KENNETH K.
dc.contributor.authorCHUNG, SOOMI
dc.contributor.authorLAIGNELET, BERNARD
dc.contributor.authorLAUNAY, B.
dc.contributor.authorDEL MUNDO, ANGELITA M.
dc.contributor.authorSuzuki, Hiroshi
dc.contributor.authorSHIKI, JUN'ICHI
dc.contributor.authorTSUJI, SHOJIRO
dc.contributor.authorYAMA, JUNKO TOKO
dc.contributor.authorTATSUMI, KYOKO
dc.contributor.authorWEBB, BILL D.
dc.date.accessioned2024-12-19T12:56:20Zen
dc.date.available2024-12-19T12:56:20Zen
dc.identifier.urihttps://hdl.handle.net/10568/166495
dc.titleInternational Cooperative Comparison of Instrument Methods for Cooked Rice Textureen
dcterms.abstractThe texture of 10 milled rices cooked by a standardized method in excess water was measured in 11 laboratories using various instrument methods that had been developed specifically for national samples. The samples selected represented a wide range of rice textures. Instrument indexes for hardness and stickiness of cooked rice generally were more sensitive than the corresponding taste panel scores in discriminating among the 10 cooked rice samples. Instrument indexes for hardness correlated positively among each other as did those for stickiness. Most hardness indexes showed significant negative correlation with stickiness indexes. Most hardness indexes were positively correlated with amylose content whereas stickiness indexes were negatively correlated with amylose content. The continued use of amylose content as an index of eating quality in a rice breeding program is justified.en
dcterms.available2007-01-30
dcterms.bibliographicCitationJULIANO, BIENVENIDO O.; PEREZ, CONSUELO M.; BARBER, SALVADOR; BLAKENEY, ANTHONY B.; IWASAKI, TETSUY A; SHIBUYA, NAOTO; KENEASTER, KENNETH K.; CHUNG, SOOMI; LAIGNELET, BERNARD; LAUNAY, B.; DEL MUNDO, ANGELITA M.; SUZUKI, HIROSHI; SHIKI, JUN'ICHI; TSUJI, SHOJIRO; YAMA, JUNKO TOKO; TATSUMI, KYOKO and WEBB, BILL D. 1981. International Cooperative Comparison of Instrument Methods for Cooked Rice Texture. Journal of Texture Studies, Volume 12 no. 1 p. 17-38en
dcterms.extentpp. 17-38
dcterms.issued1981-03
dcterms.languageen
dcterms.licenseCopyrighted; all rights reserved
dcterms.publisherWiley
dcterms.subjectinstrument methodsen
dcterms.subjectcooked rice textureen
dcterms.typeJournal Article

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