J.of Soc of Agri Struc, Japan.
Vol.27,No.1 June 1996,3-10
Original:
Language: Japanese

Experimental Studies on Rice Stickiness in Varietal Difference(1)
-Direct measurement of cohesiveness and properties of residual cooking liquid for indica and japonica rices-

Toshinori KIMURA, Naoto SHIMIZU, Shigeru YOSHIZAKI and Shin'ichi TANEYA

Summary

    The object of this study is to establish measurement method of varietal difference in basic physico-chemical properties which relate to eating quality of rice. Direct measurements of cohesiveness of cooked rice, and the iodine blue value (IBV) and the total solid (TS) in residual cooking liquid were applied to indica and japonica cooked rices.
    The results showed that quality indicator of IBV/TS makes it possible to evaluate qualitative change in starch fraction in residual cooking liquid, since the value of IBV/TS corresponded to amylose content in rice. Cohesiveness of cooked rice was found to be affected by property of starch fraction in residual cooking liquid, since cohesiveness of cooked rice correlated at r= -0.851 with IBV/TS .

Keywords: indica rice, japonica rice, rice quality, rank of amylose content, cooking quality, cohesiveness of cooked rice

HomePage

Copyright 1996 SASJ