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Quantitative Instrumental Assessment of Cooked Rice Stickiness

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Abstract

Stickiness is a major textural characteristic of cooked rice and an important criterion in cultivars classification. Many reports on instrumental evaluation cooked rice stickiness are based on variants of the texture profile analysis (TPA), a method that has fundamental methodological flaws and creates logical inconsistencies. Notable among these is that cooked rice tested as a flat cylindrical specimen having a larger diameter is always harder and stickier than when tested as a narrower specimen. Recent novel improvements have been the use of a universal testing machine (UTM) to record the force and calculate the work needed to separate a pre-compressed pair of individual cooked rice kernels, or to separate a single pre-compressed cooked kernel from the flat surface to which it is attached, while accounting, in both cases, for the contact areas. It is proposed to modernize an older manual method to measure the attractive force between two uncompressed cooked rice kernels directly with a tensiometer by replacing it with a UTM and expressing the result in term of a cohesion index, the dimensionless ratio between the net separation force and an individual cooked kernel’s weight. Rough calculations based on published data indicate that cooked rice of cultivars known to be sticky would have an index on the order of 15 while those known as non-sticky about 3 only, where the actual values will depend on the cooking procedure and the dry rice’s history. Also proposed is a similar adhesion index to characterize the attractive interaction of cooked rice with any surface of interest.

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  1. Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA

    Micha Peleg

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  1. Micha Peleg
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Correspondence to Micha Peleg.

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Peleg, M. Quantitative Instrumental Assessment of Cooked Rice Stickiness. Food Eng Rev 12, 452–459 (2020). https://doi.org/10.1007/s12393-020-09224-1

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  • DOI: https://doi.org/10.1007/s12393-020-09224-1

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