Comparison of free sugar content of rice kernels among varieties and cropping seasons, and changes in the free sugar content by cooking
1997
Yoshinaga, S. (Shikoku National Agricultural Experiment Station, Zentsuji, Kagawa (Japan)) | Nagata, K. | Kobayashi, H. | Takanashi, J.
This experiment was carried out to evaluate the free sugar content of rice kemels in 6 varieties and 2 cropping seasons, and the changes in the contents of free sugar components by cooking. (1) Sucrose was the main component in brown and milled rice. The contents of glucose and maltotriose were lower than that of sucrose. A trace of maltose was detected. (2) A range of about 70 to 80% weight of total free sugar was observed in rice bran. (3) The contents of the components of free sugars in milled rice changed after cooking, although sucrose was still the main component. Glucose and maltose contents increased, while the content of maltotriose decreased by half. (4) The increase in the free sugar content after cooking was greater in rice grown in ordinary season than early season. (5) alpha-Amylase and beta-amylase activities of milled rice partially influenced the changes in the components of free sugars after cooking. (6) The taste score in the sensory test did not show any apparent correlation with the total free sugar content
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