A Rapid Test to Indicate the Texture of Parboiled Rices Without Cooking

Abstract

The texture in parboiled rice is the main determinant of its palatability. A rapid test to indirectly indicate the texture in p a r boiled rice without the need for cooking the kernel was developed.The test consists of reacting 100 m g 5Gmesh flour with 1.25% KOH, mixing by hand shaking for 5 min followed by 30 min settling, and measuring the gel length and comparing with that of the corresponding raw rice flour. A still more rapid method is centrifuging the 5-min hand-shaken material for 3 min at lo00 rpm. The gel length was significantly more for parboiled rices than for raw rice and among parboiled rices the gel length significantly increased with the temperature (severity) of parboiling, the latter significantly expressing negative correlation with the texture of cooked grains. 263Journal of Texture Studies 15 (1984) 263-273. All rights reserved. 0 Copyright 1 -by Food & Nutrition Press, Znc., Westport, Connecticut.