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KMID : 0903519950380050398
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1995 Volume.38 No. 5 p.398 ~ p.402
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Measurement of Hardness and Adhesiveness of Cooked - Rice
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Abstract
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Hardness and adhessiveness of cooked rice were measured with rice grain and rice block methods by texturemeter. In grain method 3, 4 and 5 grains were arranged and subjected to the tenure test with a plastic plunger at 95% strain and 0.5 ㎜/sec speed. The hardness were 7.4 ㎏, 7.5 ㎏ and 10.0 ㎏, respectively and the coefficient of variation ranged from 37.0% to 25.9%, which was mainly due to the irregular geometry of the grains in each specimen set. Adhesiveness could not be measured with this method. A cylindrical rice block(H/D=20㎜×15㎜) was made for the texture analysis. The hardness was 2.1 ㎏ with coefficient of variation ranging from 2.8 to 7.0%, and the block method was s more reproducible compared to the grain method. A grooved plastic plunger and platform were designed for the measurement of adhesiveness of cooked rice block. The adhesiveness was 0.68 ㎏ sec and the coefficient of the variation was 4.6%.
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