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