Tensipresser precision in measuring cooked rice adhesiveness

Journal of Texture Studies

Volumn 29, Issue 3, 1998, Pages 325-335

  Naito, Shigehiro ^a   Ogawa, Toshio ^b  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Hokuriku Natl Agr Expt Stn   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032365633     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1998.tb00174.x     Document Type: Article

References (14)

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2. ENDO, I., YANASE, H. and CHIKUBU, S. 1980a. Production of a new arm (magnify adhesiveness) in a Texturometer for simplification of palatability evaluation of cooked rice and comparison with an ordinary arm. Nippon Shokuhin Kogyo Gakkaishi 27, 92-96 (In Japanese).
3. ENDO, I., YANASE, H., ISHIMA, T. and CHIKUBU, S. 1980b. Texture measurement of a very small amount of cooked rice by Texturometer. Rep. Nat. Food Res. Inst. 37, 1-8 (In Japanese).
4. JULIANO, B.O. et al. 1981. International cooperative comparison of instrument methods for cooked rice texture. J. Texture Studies 12, 17-38.
5. JULIANO, B.O. et al. 1984. International cooperative test on texture of cooked rice. J. Texture Studies 15, 357-376.
6. MOSSMAN, A.P., FELLERS, D.A. and SUZUKI H. 1983. Rice stickiness. 1. Determination of rice stickiness with an Instron tester. Cereal Chem. 60, 286-292.
7. NAKATANI, F. and TSUJI, S. 1996. Physical properties correlated to eating qualities of various rice kernels cooked in different conditions using four-point mensuration method of modified two bite system. Nippon Shokuhin Kogyo Gakkaishi 43, 238-246 (In Japanese).
8. OKABE, M. 1979. Texture measurement of cooked rice and its relationship to the eating quality. J. Texture Studies 10, 131-152.
9. OKADOME, H., TOYOSHIMA, H. and OHTSUBO, K. 1996. Many-sided evaluation of physical properties of cooked rice grains with a single apparatus. Nippon Shokuhin Kogyo Gakkaishi 43, 1004-1011 (In Japanese).
10. OTOBE, K., NAITO, S., SUGIYAMA, J. and KIKUCHI, Y. 1995. Relation between dynamic viscoelasticity and sensory evaluation on cooked rice. Nippon Shokuhin Kogyo Gakkaishi 42, 748-755 (In Japanese).
11. PEREZ, C.M., BOURNE, M.C. and JULIANO, B.O. 1996. Measuring hardness distribution of cooked rice by single-grain puncture. J. Texture Studies 27, 1-13.
12. PEREZ, C.M., JULIANO, B.O., BOURNE, M.C. and ANZALDUA, A. 1993. Hardness of cooked milled rice by instrumental and sensory methods. J. Texture Studies 24, 81-94.
13. SZCZESNIAK, A.S. and HALL, B.J. 1975. Application of the general foods Texturometer to specific food products. J. Texture Studies 6, 117-138.
14. TSUJI, S. 1982. Texture profile analysis of processed foods using the Tensipresser and the multi-point mensuration method. J. Texture Studies 13, 135-186.