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Abstract
ABSTRACTA small back extrusion test cell using about 12 g sample was used with an Instron Food Tester to measure the textural change of rice due to different degrees of cooking. The texture parameters determined with back extrusion test and the modified single‐kernel technique appeared to be closely related. However, experimental measurements of extrusion energy and the extrusion point were found to be more sensitive and reproducible than the hardness measurements based on the modified single‐kernel method. The extrusion point from the back extrusion test was shown to be the more sensitive index of cooked‐rice texture for the cultivar tested.
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