The Palatability and Physicochemical Properties of Milled Rice for Each Grain-Thickness Group

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概要

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• We examined the palatability and physicochemical properties of milled rice for each grain-thickness group, and examined the influence of physicochemical properties on the grain-thickness-dependent differences of the evaluation of palatability. The thicker the grain, the higher the palatability. However, the palatability of the grains thicker than 2.0 mm did not vary with the grain thickness. For the grains thinner than 2.0 mm, the thinner the grain, the lower the evaluated value of palatability, and the palatability values were very low in the grains thinner than 1.9 mm. The thinner the grain, the higher the protein content. On the contrary, the thinner the grain, the lower the amylose content. The maximum viscosity and breakdown values in amylographic characteristics decreased with decreasing grain thickness. Hardness/adhesion (H/-H) ratio in textural characteristics tended to increase with decreasing grain thickness. The palatability of the cooked rice grains in each grain-thickness group showed a negative correlation with the protein content and H/-H ratio, and strong positive correlation with the amylose content and maximum viscosity. These results indicate that the lowering of palatability with decreasing grain thickness is due to the increase in protein content, the decrease in amylose content, and the decrease in amylographic and textural characteristics. The standard partial regression coefficients against palatability were the highest for the maximum viscosity in Koshihikari, for H/-H ratio in Nipponbare and for protein content in Hinohikari. Thus, in rice cultivated under a certain cultivation condition, physicochemical factors involved in the grain-thickness-dependent difference of palatability are suggested to vary with the cultivar.

• 日本作物学会の論文

著者

• Matsue Yuji

  Fukuoka Agr. Res. Cent.

• Sato Hirokazu

  Fukuoka Agr. Res. Cent.

• Matsue Yuji

  Department Of Crop Science Fukuoka Agricultural Research Center

• Uchimura Yosuke

  Fukuoka Agr. Res. Cent.

• Uchimura Yosuke

  Department Of Crop Science Fukuoka Agricultural Research Center

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• Comparison of Physicochemical Properties of the Grains between Old-and New-Types of Rice Cultivars in Japan
• Physicochemical and Mochi-making Properties of the Native Red and Black-Kerneled Glutinous Rice Cultivars

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