An International survey of methods used for evaluation of the cooking and eating qualities of milled rice

Juliano, B.O. (1982) An International survey of methods used for evaluation of the cooking and eating qualities of milled rice. Other. International Rice Research Institute, Laguna, Philippines.

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Abstract

A survey of methods used by rice scientists for the evaluation of the cooking and eating qualities of milled rice was made in 1981. This report represents the reply of 41 scientists in 27 countries. Thirty-six respondents cooked rice for texture evaluation; of those, 20 used sensory evaluation, 11 used instruments, and 5 used both. Details of the methods are discussed and compared. Of the 41 respondents, 30 determined amylose, 27 determined alkali spreading value, and 17 screened for gel consistency. Most respondents were interested in cooperative testing of cooking methods. Possible areas for cooperative testing were comparative hardness of rice cooked to 75% water content by cooker and excess-water methods, single-grain vs bulk cooked rice for hardness estimation by instruments, grain elongation during cooking, and amylography

Item Type:	Monograph (Other)
Author Affiliation:	Compiler, International Rice Research Institute, Los Bafios, Laguna, Philippines
Subjects:	Postharvest Management > Food Technology
Divisions:	Other Crops
Depositing User:	Ms K Syamalamba
Date Deposited:	08 Nov 2012 05:30
Last Modified:	08 Nov 2012 05:30
URI:	http://eprints.icrisat.ac.in/id/eprint/8696

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