INDICATORS OF EATING QUALITY FOR NON-WAXY RICES

Although amylose content is the major determinant of the eating quality of milled rice, varieties of similar amylose content may differ in eating quality. Stickiness of cooked rice, as measured with an Instron food tester, gave a better correlation with amylose content than did hardness. Among rices of similar amylose content (high, intermediate or low) differences in hardness of cooked rice were shown to be generally related to differences in gel, and amylograph consistency, final gelatinisation temperature, or both. A higher rice concentration improved the differentiation among low-amylose samples for gel and amylograph consistency. © 1979.