Effect of Pre-cooking Grinding Conditions on Rice Texture After Cooking

Abstract We compared the textural and sensory properties of rice materials prepared by cooking rice paste obtained by grinding rice in water or a slurry obtained by mixing dry- or wet-milled rice flour with water. Rice paste showed less starch damage and had a smaller average particle size than rice flour. When cooked, the rice paste and rice flour slurry formed a gel-like material. The rice paste material was significantly softer and less adherent than the rice flour material. Dynamic viscoelasticity measurements showed that the rice paste material tended to be less viscous than the rice flour material. Sensory evaluation revealed that the rice paste and wet-milled rice flour materials had a good appearance and were evaluated as smooth, whereas the dry-milled rice flour material was perceived as less sticky, but with a rougher texture. Owing to their characteristics, these novel materials have application potential in nursing foods and gluten-free foods.