Measuring hardness distribution of cooked rice by single-grain puncture

Journal of Texture Studies

Volumn 27, Issue 1, 1996, Pages 1-13

  Perez, Consuelo M ^a   Bourne, Malcolm C ^b   Juliano, Bienvenido O ^a,c  

^a INTERNATIONAL RICE RESEARCH INSTITUTE   (Philippines)

^b Department of Obstetrics Gynecology   (United States)

^c PHILIPPINE RICE RESEARCH INSTITUTE   (Philippines)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030543258     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1996.tb00056.x     Document Type: Article

References (17)

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2. BOURNE, M.C. 1979. Theory and application of the puncture test in food texture measurement. In Food Texture and Rheology (P. Sherman, ed.) pp. 95-142, Academic Press, London.
3. CAGAMPANG, G.B., PEREZ, C.M. and JULIANO, B.O. 1973. A gel consistency test for eating quality of rice. J. Sci. Food Agric. 24, 1589-1594.
4. DEL MUNDO, A.M., KOSCO, D.A., JULIANO, B.O., SISCAR, J.J.H. and PEREZ, C.M. 1989. Sensory and instrumental evaluation of texture of cooked and raw milled rices with similar starch properties. J. Texture Studies 20, 97-110.
5. JULIANO, B.O. 1985. Cooperative tests on cooking properties of milled rice. Cereal Foods World 30, 651-656.
6. JULIANO, B.O. 1990. Rice grain quality: problems and challenges. Cereal Foods World 35, 245-253.
7. JULIANO, B.O. and PEREZ, C.M. 1983. Major factors affecting cooked milled rice hardness and cooking time. J. Texture Studies 14, 235-243.
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9. JULIANO, B.O., PEREZ, C.M., BARBER, S., BLAKENEY, A.B., IWASAKI, T., SHIBUYA, N., KENEASTER, K.K., CHUNG, S., LAIGNELET, B., LAUNAY, B., DEL MUNDO, A.M., SUZUKI, H., SHIKI, J., TSUJI, S., TOKOYAMA, J., TATSUMI, K. and WEBB, B.D. 1981a. International cooperative comparison of instrument methods for cooked rice texture. J. Texture Studies 12, 17-38.
10. JULIANO, B.O., PEREZ, C.M., BLAKENEY, A.B., CASTILLO, D.T., KONGSEREE, N., LAIGNELET, B., LAPIS, E.T., MURTY, V.V.S., PAULE, C.M. and WEBB, B.D. 1981b. International cooperative testing on the amylose content of milled rice. Starch/Staerke 33, 157-162.
11. JULIANO, B.O. and VILLAREAL, C.P. 1993. Grain Quality Evaluation of World Rices. International Rice Research Institute, Manila, Philippines.
12. LAIGNELET, B. and FEILLET, P. 1979. Use of Viscoelastograph for measuring the texture of cooked rice. In Proceedings of the Workshop on Chemical Aspects of Rice Grain Quality, pp. 355-361, Int. Rice Res. Inst., Manila, Philippines.
13. LITTLE, R.R., HILDER, G.B. and DAWSON, E.H. 1958. Differential effect of dilute alkali on 25 varieties of milled white rice. Cereal Chem. 35, 111-126.
14. OKABE, M. 1979. Texture measurement of cooked rice and its relationship to the eating quality. J. Texture Studies 10, 131-152.
15. PEREZ, C.M., JULIANO, B.O., BOURNE, M.C. and ANZALDUA, A. 1993. Hardness of cooked milled rice by instrument and sensory methods. J. Texture Studies 24, 81-94.
16. RANGHINO, F. 1966. Valutazione della resistenza del Riso alia cottura, in base al tempo de gelatinizzazione del granelli. Riso 15, 117-127.
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