A gel consistency test for eating quality of rice
1973/12/01 by Gloria B. Cagampang, Consuelo M. Perez, Bienvenido O. Juliano · 26 citations
Nursing · #Food composition and properties
paper · doi:10.1002/jsfa.2740241214
Abstract
Abstract A rapid, simple test, complementary to the test for amylose content, was developed based on the consistency of a cold 4.4% milled‐rice paste in 0.20 N ‐KOH. Consistency is measured by the length in a test tube of the cold gel held horizontally for 0.5 or 1 h. The consistency values are correlated with amylograph setback viscosity and can differentiate into three consistency types–low, medium, and high–even rice samples of similar amylose contents as long as they are between 24 to 30%.
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