Investigation on the physical properties correlated to eating qualities of rice kernels cooked in different conditions using a continuous minute deformation method of the multi-biting test

摘要

Physical properties correlated to eating qualities of rice kernels cooked in different conditions were measured and analysed using a continuous minute deformation method of the multi biting test. Rice kernels which were fairly small size compared to normal testing samples could be measured by this method using a improved Tensipresser Boy. This method could be effectively analysed the physical properties of exterior and inner layer of cooked rice kernels. Cooked rice kernels of Asahi were hard especially in the inner layer compared to that of Koshihikari. Cooked rice kernels of Thai rice were much hard and much less stickiness compared to that of Koshihikari and Asahi and also especially hard in the inner layer of cooked rice kernels. Cooked rice kernels of Indica type rice cultured in Japan also hard in the inner layer but fairly soft and sticky compared to the cooked rice kernels of Thai, Cooked rice kernels of glutinous rice Koganemochi were most soft, and the measured parameters of the eating qualities of softness were most declined according to increased added water level. The total amounts of parameters of hardness and stickiness of cooked rice kernels due to increased biting ratio and the balance values using these parameters were more appropriately indicated the eating qualities of cooked rice of different qualities, compared to the routine balance values of one point mensuration.