Experimental Studies on Rice Stickiness in Varietal Difference Evaluation (Part 2).:Characterization of the cooked rice adhesion behavior of indica type and japonica type rices

概要

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The purpose of this study was to clarify adhesion properties of cooked rice in indica type and japonica type rices. The adhesion of cooked rice was measured in condition which decided peeling properties of probe. cooked rice interface. As the results, the cooked rice of indica type provided lower adhesion than that of japonica type. The varietal difference in japonica type could be distinguished by the adhesion of cooked rice. The value of Total solid (TS) increased with increase of cooked rice adhesion. Therefore, it was found that cooked rice adhesion is affected by the properties of residual cooking liquid. For above reasons, the adhesion properties of cooked rice could be characterized with the physicochemical properties of residual cooking liquid.
農業施設学会の論文