Abstract
The Chopin-INRA Viscoelastograph proved to be a simple and effective tool for measuring the texture of cooked rice in a study with 60 samples of rice belonging to different quality types. The instrumental textural parameters (firmness and elastic recovery) were very highly negatively correlated with sensory attributes of cooked rice (tenderness, moistness and stickiness). The textural parameters were very highly correlated with total and water-insoluble amylose contents of milled rice, with the Brabender Viscogram ‘relative breakdown’ pattern, and, to a lesser extent, with gel consistency. Varietal difference in texture among high-amylose rices could be characterised very well by insoluble amylose—much better than by gel consistency. Gel consistency could perhaps be of greater value in differentiating low-and intermediate-amylose rices.
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