Measuring hardness distribution of cooked rice by single-grain puncture
A 0.71‐mm‐diameter punch mounted in the Instron Universal Testing Machine was used to measure hardness of 100 individual grains of 15 rices after cooking. A hardness distribution curve for each rice was obtained. The puncture forces of rices cooked at a fixed water:rice weight ratio of 2 were more v...
| Autores principales: | , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1996
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166502 |
| _version_ | 1855536600174297088 |
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| author | Perez, Consuelo M. BOURNE, MALCOLM C. Juliano, Bienvenido O. |
| author_browse | BOURNE, MALCOLM C. Juliano, Bienvenido O. Perez, Consuelo M. |
| author_facet | Perez, Consuelo M. BOURNE, MALCOLM C. Juliano, Bienvenido O. |
| author_sort | Perez, Consuelo M. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | A 0.71‐mm‐diameter punch mounted in the Instron Universal Testing Machine was used to measure hardness of 100 individual grains of 15 rices after cooking. A hardness distribution curve for each rice was obtained. The puncture forces of rices cooked at a fixed water:rice weight ratio of 2 were more variable than those for rices cooked in excess water for the optimum cooking time. High‐ and intermediate‐amylose rices cooked using a water:rice ratio of 2 were harder than corresponding rices cooked in excess water. For waxy and low‐amylose rices, the reverse was generally true. Pairs of rices with almost identical physicochemical properties but which differed in preference tests by consumers also differed in their hardness distribution profile. |
| format | Journal Article |
| id | CGSpace166502 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1996 |
| publishDateRange | 1996 |
| publishDateSort | 1996 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1665022025-05-14T10:24:24Z Measuring hardness distribution of cooked rice by single-grain puncture Perez, Consuelo M. BOURNE, MALCOLM C. Juliano, Bienvenido O. cooked rice hardness milled rice physicochemical properties cooking methods A 0.71‐mm‐diameter punch mounted in the Instron Universal Testing Machine was used to measure hardness of 100 individual grains of 15 rices after cooking. A hardness distribution curve for each rice was obtained. The puncture forces of rices cooked at a fixed water:rice weight ratio of 2 were more variable than those for rices cooked in excess water for the optimum cooking time. High‐ and intermediate‐amylose rices cooked using a water:rice ratio of 2 were harder than corresponding rices cooked in excess water. For waxy and low‐amylose rices, the reverse was generally true. Pairs of rices with almost identical physicochemical properties but which differed in preference tests by consumers also differed in their hardness distribution profile. 1996-04 2024-12-19T12:56:21Z 2024-12-19T12:56:21Z Journal Article https://hdl.handle.net/10568/166502 en Wiley PEREZ, CONSUELO M.; BOURNE, MALCOLM C. and JULIANO, BIENVENIDO O. 1996. Measuring hardness distribution of cooked rice by single-grain puncture. Journal of Texture Studies, Volume 27 no. 1 p. 1-13 |
| spellingShingle | cooked rice hardness milled rice physicochemical properties cooking methods Perez, Consuelo M. BOURNE, MALCOLM C. Juliano, Bienvenido O. Measuring hardness distribution of cooked rice by single-grain puncture |
| title | Measuring hardness distribution of cooked rice by single-grain puncture |
| title_full | Measuring hardness distribution of cooked rice by single-grain puncture |
| title_fullStr | Measuring hardness distribution of cooked rice by single-grain puncture |
| title_full_unstemmed | Measuring hardness distribution of cooked rice by single-grain puncture |
| title_short | Measuring hardness distribution of cooked rice by single-grain puncture |
| title_sort | measuring hardness distribution of cooked rice by single grain puncture |
| topic | cooked rice hardness milled rice physicochemical properties cooking methods |
| url | https://hdl.handle.net/10568/166502 |
| work_keys_str_mv | AT perezconsuelom measuringhardnessdistributionofcookedricebysinglegrainpuncture AT bournemalcolmc measuringhardnessdistributionofcookedricebysinglegrainpuncture AT julianobienvenidoo measuringhardnessdistributionofcookedricebysinglegrainpuncture |