Comparison of Physical Properties and Cooking Quality of Newly Developed Rices

Abstract

Several newly developed rice types were compared with a widely used standard rice variety (nihonbare) ; the physical properties of the cooked rices were measured and evaluated by sensory analysis and visual appearance. Chemical properties and physical properties such as viscosity and gelling properties of rice starch and rice flour were measured. There was clear relationship among amylose content, high amylopectin Fr. II and eating quality. All the newly developed rices showed different characteristic properties, we were able to utilize these properties in cooked rice and processed foods by appropriate cooking method and processing.