The chemical components related to taste of rice [Oryza sativa] "Koshihikari" at Tajima district in Hyogo prefecture [Japan]
2004
Ogawa, T. (Hyogo-ken. Agricultural Inst., Kasai (Japan)) | Tahata, K. | Inoue, Y.
Summary The chemical components related to the taste of rice variety "Koshihikari" grown at Tajima District in Hyogo prefecture were investigated from 1997 to 2001. 1 . The average protein content of polished rice from Tajima district was low, about 5.2%. The protein content of the polished rice from Mikata-cho was about 4.8%, the lowest in Tajima district. The protein content of the polished rice from Kinosaki-cho was about 5.9%, the highest in Tajima district. 2 . The average amilose content of the polished rice from the whole Tajima was 15.0-16.0%. Theamilose content of the polished rice from Onsen-cho and Mikata-cho were higher than that of other regions of the Tajima district. The average chemical equivalent ratio of magnesium to kalium of brown rice from the whole Tajima was about 1.6. Ohya-cho, Sekinomiya-cho and Yoka-cho where there are areas of high magnesium content soil, the magnesiurn to kalium chemical equivalent ratio of brown rice from these areas were higer than the other areas in Tajima district. 3 . As a result, the above values of chemical components related to the taste were suitable and they suggest that the eating quality of the rice Koshihikari", grown of Tajima district, was good.
اظهر المزيد [+] اقل [-]