From: Important Sensory Properties Differentiating Premium Rice Varieties
Phases/attributes | Definition |
---|---|
Phase I | Place 6–7 grains of rice in mouth behind front teeth. Press tongue over surface and evaluate. |
Initial starchy coating | Amount of paste-like thickness perceived on the product before mixing with saliva (3 passes). |
Slickness | Maximum ease of passing tongue over the rice surface when saliva starts to mix with sample. |
Roughness | Amount of irregularities in the surface of the product. |
Stickiness to lips | Degree to which kernels adhere to lips. |
Stickiness between grains | Degree to which the kernels adhere to each other. |
Phase II | Place 1/2 teaspoon of rice in mouth. Evaluate before or at first bite. |
Springiness | Degree grains return to original shape after partial compression. |
Cohesiveness | Degree to which the grains deform rather than crumble, crack, or break when biting with molars. |
Hardness | Force required to bite through the sample with the molars. |
Phase III | Evaluate during chew. |
Cohesiveness of mass | Maximum degree to which the sample holds together in a mass while chewing. |
Chewiness | Amount of work to chew the sample. |
Uniformity of bite | Evenness of force throughout bites to chew. |
Moisture absorption | Amount of saliva absorbed by sample during chewing. |
Phase IV | Evaluate after swallow. |
Residual loose particles | Amount of loose particles in mouth. |
Toothpack | Amount of product adhering in/on the teeth. |