Rice flour gelwas prepared by suspending 20% (w/v) of rice flour
in distilled water and gelatinizing in a boiling water bath for 30
min. Rice gel was then placed in a cylinder tube, cooled and
equilibrated at room temperature for 4 h. The rice gel obtained had
a dimension of 20.0 mm in diameter and 20.0 mm height. Texture
profile analysis was done using a TA.XT2 texture analyzer (Stable
Micro Systems, Ltd., Godalming, Surrey, UK) using a stainless steel
punch probe (P/6, 6.0 mm diameter). Distance was set at 10 mm
and pretest speed at 1.0 mm/s. Hardness, adhesiveness and
springiness were determined.