Rice — Determination of rice kernel resistance to extrusion after cooking

1 Scope
This International Standard specifies a method for the determination of resistance to extrusion of milled rice
kernels, parboiled or not parboiled, after cooking under specified conditions.

2 Normative references
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies. For undated references, the latest edition of the referenced document
(including any amendments) applies.
ISO 712, Cereals and cereal products — Determination of moisture content — Reference method
ISO 7301, Rice — Specification

3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO 7301 and the following apply.
3.1
cooked rice
rice brought into contact with hot liquids with the intention of making it suitable for consumption
3.2
resistance to extrusion
ease of pushing cooked rice through a perforated plate using compression and shear
NOTE An example of suitable perforated plate is the Ottawa cell.1)

4 Principle
Measurement of the force required to extrude cooked rice through a perforated plate.

5 Apparatus
Usual laboratory apparatus and, in particular, the following.