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

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.