Texture Measurement of Cooked Rice and Its Relationship to the Eating Quality

A method has been developed for quantifying hardness, stickiness and cohesiveness of rice. It utilizes the Texturometer and requires only a small quantity of cooked kernels. The portability of rice in Japan is governed by its hardness and the ratio of stickiness to hardness. A texturogram has been constructed showing zones of acceptability as a function of hardness and stickiness. For the non‐glutinous rice to be of high acceptability, the ratio of stickiness to hardness should be between 0.15 and 0.20. The developed testing method and the constructed texturogram were used to demonstrate factors affecting the texture of cooked commodity rice, to describe the textural characteristics of convenience rices and to develop some principles on combining different rice varieties for optimum blend texture.