Determination of stickiness characteristic of cooked rice samples in rice industry

Abstract

The objective of this study is to investigate stickiness characteristic of cooked rice samples in rice industry in Thailand. Milled rice samples were collected at a raw material purchasing station of a rice factory, behind a colour sorter and under a storage bin. The cooked rice samples were subjected to a texture analyzer using back extrusion test. Determined parameters, stickiness and adhesiveness, were compared among different types of milled rice and different sampling positions in the factory. These parameters could be further applied to the rice factory and are valuable information for rice exporters, agricultural engineers and rice researchers.