Juliano et al. - 1993 - Grain Quality Evaluation of World Rices

excessive pressure on the load cell since 1980, cooked rice has been
pressed onto the platform with the 3.6-cm diam plunger with up to
4 kg maximum pressure. After the pressure stabilized (~20s), the
plunger was lifted as described above. Area was reduced from 47.6 to
10.2 cm 2 , or a factor of 4.67.
See Table 4 for typical Instron cooked rice hardness and stickiness
values for the various amylose types.
Amylograms and cooked rice texture tests were only used for large
samples of 100 g milled rice.
Linear correlation coefficients
Simple linear correlation coefficients were calculated among grain
properties for each country having at least four samples. Only significant
correlation coefficients (usually 0.60 or above) are discussed.
Correlation coefficients without sample number (n) have the same n as
the previous coefficients.
Table 4. Typical lnstron cooked rice hardness and stickiness values for various amylose types.
Amylose type
Water-
lnstron cooked rice
rice
ratio Hardness (kq/7 cm 2 ) Stickiness (g-cm)
Waxy 1.3 4 - 8 50 - 450
2.1 3 - 4 200 - 600
Low 1.7 5 - 9 50 - 200
2.1 4 - 5
Intermediate 1.9 5 - 10 25 - 200
2.1 4 - 9
High 2.1 6 - 12 0 - 100
10 Grain quality evaluation of world rices