Tensipresser Precision in Measuring Cooked Rice Adhesiveness

Precision in measuring cooked rice adhesiveness was studied using a Tensipresser and the “full cup” method. To determine the optimum adhesiveness parameter, 14 samples each from rice harvests in 1992 and 1993 were used. Out of the 42 parameters derived from a force‐distance curve, the ratio of cumulative adhesiveness to cumulative hardness, was used as the optimum because of its high correlation (r >0.9) with sensory adhesiveness, high precision (mean coefficient of variation (CV) of 14 samples <15% and maximum CV of 14 samples <25 %), and high resolution based on Kruskal‐Wallis test statistic H. For parameter , the maximum CV decreased with the increasing number of bites, and statistic H indicated that increasing the number of bites from 1 to 5 increased resolution, but bites exceeding 5 did not clearly do so.