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Gel consistency (GC) is a measure of the flow characteristics of milled rice gel. The test differentiates varieties of high and intermediate amylose in terms of tenderness of cooked rice. Within the high amylose group, varieties with soft/medium gel consistency are more tender when cooked than rice with hard gel consistency.
This test classifies high-amylose rice into three categories based on gel length: soft (61 to 100 mm), medium (41 to 60 mm) and hard (27 to 40 mm). The consistency of a cold 4.4 % milled rice paste in 0.2 M KOH is measured by the length of the cold gel in the culture tube held horizontally for 30 minutes to 1 hour.
Note: For gel consistency determination, the sample weight required is at least 2 g of rice flour placed in a paper bag. In order to keep the integrity of the customers' samples, senders are requested to place them in secured plastic boxes.
Cagampang GB, et al. 1973. A gel consistency test for eating quality of rice. J Sci Food Agric. 24(12): 1589-1594.
Sreenivasulu, N. (2018). Rice Grain Quality: Methods and Protocols. New York, NY: Humana Press.