EATING QUALITY INDICATORS FOR WAXY RICES

A study of the properties of raw and cooked waxy milled rices from the Republic of Korea, the Philippines and Thailand verified that the hardness and stickiness values of cooked rices, as measured by an Instron food tester, tended to be related to final gelatinisation or birefringence end-point temperature (BEPT), neutral gel consistency or both properties of raw rices. Actual texture determination of cooked rice is required among the low final BEPT rices that have similar gel consistency and alkali test values. Intermediate final BEPT waxy rices as cooked rice had hardness and stickiness properties similar to those of high final BEPT rices. © 1979.