International Cooperative Comparison of Instrument Methods for Cooked Rice Texture
The 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 a...
| Autores principales: | , , , , , , , , , , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1981
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166495 |
| _version_ | 1855527790958346240 |
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| author | Juliano, 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 WEBB, BILL D. |
| author_browse | BARBER, SALVADOR Blakeney, Anthony B. CHUNG, SOOMI DEL MUNDO, ANGELITA M. IWASAKI, TETSUY A. Juliano, Bienvenido O. KENEASTER, KENNETH K. LAIGNELET, BERNARD LAUNAY, B. Perez, Consuelo M. SHIBUYA, NAOTO SHIKI, JUN'ICHI Suzuki, Hiroshi TATSUMI, KYOKO TSUJI, SHOJIRO WEBB, BILL D. YAMA, JUNKO TOKO |
| author_facet | Juliano, 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 WEBB, BILL D. |
| author_sort | Juliano, Bienvenido O. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The 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. |
| format | Journal Article |
| id | CGSpace166495 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1981 |
| publishDateRange | 1981 |
| publishDateSort | 1981 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1664952025-05-14T10:24:13Z International Cooperative Comparison of Instrument Methods for Cooked Rice Texture Juliano, 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 WEBB, BILL D. instrument methods cooked rice texture The 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. 1981-03 2024-12-19T12:56:20Z 2024-12-19T12:56:20Z Journal Article https://hdl.handle.net/10568/166495 en Wiley JULIANO, 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. 17-38 |
| spellingShingle | instrument methods cooked rice texture Juliano, 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 WEBB, BILL D. International Cooperative Comparison of Instrument Methods for Cooked Rice Texture |
| title | International Cooperative Comparison of Instrument Methods for Cooked Rice Texture |
| title_full | International Cooperative Comparison of Instrument Methods for Cooked Rice Texture |
| title_fullStr | International Cooperative Comparison of Instrument Methods for Cooked Rice Texture |
| title_full_unstemmed | International Cooperative Comparison of Instrument Methods for Cooked Rice Texture |
| title_short | International Cooperative Comparison of Instrument Methods for Cooked Rice Texture |
| title_sort | international cooperative comparison of instrument methods for cooked rice texture |
| topic | instrument methods cooked rice texture |
| url | https://hdl.handle.net/10568/166495 |
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