新形質米の炊飯ならびに食味特性

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Experiments were performed to differentiate the properties of several newly developed rice varieties aimed to increase the consumption of domestically grown rice in Japan. Basmati long-grain aromatic rice, low-and high-amylose content rices, high yield, and giant geain rices were examined. The water absorption rate, cooked properties, taste evaluation by a multiple-regression analysis, and degree of gelatinization by the β-amylase-pullulanase method were each determined. The physical properties of the cooked rice were determined by a Tensipresser, and the taste characteristices by a sensory evaluation. Meaurement of the texture by Tensipresser of a variety of rices produced different compression ratios, indicating a range of values for the surface and whole grain firmness and for the adhesiveness. A determination of the work rate by a multiple-bite test gave a small value for Hoshiyutaka high-amylose rice and a large value for Dohoku 43 low-amylose rice. It is considered that this data is relates to the firmness and stickiness in the mouth. The degree of gelatinization of cooked high-amylose rice measured by the β-amylase-pullulanase (BAP) method decreased with increasing cold storage. It was found that increasing the amount of water for cooking high-amylose rice (Hoshiyutaka) increased the softness and slightly increased the stickiness. Appropriate methods of preparation thus enable these rice varieties to be used for different kinds of rice dishes due to their varied characteristic properties to meet the changing consumer preferences in Japan.
社団法人日本家政学会の論文
1998-06-15

新形質米の炊飯ならびに食味特性

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