Table 10 Sensory descriptive texture attributes and their definitions used to evaluate cooked rice texture

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.