Multiple measurements of physical properties of individual cooked rice grains with a single apparatus

Multiple measurements of physical properties of cooked rice grains were app lied to 55 rice samples with waxy to high amylose contents using a single a pparatus (Tensipresser). The multiple measurements consisted of low, high, and continuous progressive compression tests (LC, HC, CPC). The overall har dness (H-2) determined by the HC test, and the surface hardness (H-1) deter mined by the LC test, were used as indices to classify the samples into the several groups corresponding to amylose content. The surface hardness was more suitable than the overall hardness for differentiating the effect of p rotein contents. The difference of stickiness among the cooked rice samples could be detected by the surface adhesion distance (L-3) using the LC test . The ratio of elastic limit length (RELL), estimated by the back pressure curve on the CPC test increased with amylose content. These three tests wer e meaningful in characterizing the physical properties of cooked rice sampl es with waxy to high amylose contents.