The palatability and physicochemical properties of milled rice for each grain-thickness group
Matsue, Y. (Fukuoka-ken. Agricultural Research Center, Chikushino (Japan)) | Sato, H. | Uchimura, Y.
We examined the palatability and physicochemical properties of milled rice for each grain-thickness group, and examined the influence of physicochemical properties on the grain-thickness-dependent differences of the evaluation of palatability. The thicker the grain, the higher the palatability. However, the palatability of the grains thicker than 2.0 mm did not vary with the grain thickness. For the grains thinner than 2.0 mm, the thinner the gram, the lower the evaluated value of palatability, and the palatability values were very low in the grains thinner than 1.9 mm. The thinner the grain, the higher the protein content. On the contrary, the thinner the grain, the lower the amylose content. The maximum viscosity and breakdown values in amylographic characteristics decreased with decreasing grain thickness. Hardness/adhesion (H/-H) ratio in textural characteristics tended to increase with decreasing grain thickness. The palatability of the cooked rice grains in each grain-thickness group showed a negative correlation with the protein content and H/-H ratio, and strong positive correlation with the amylose content and maximum viscosity. These results indicate that the lowering of palatability with decreasing grain thickness is due to the increase in protein content, the decrease in amylose content, and the decrease in amylographic and textural characteristics. The standard partial regression coefficients against palatability were the highest for the maximum viscosity in Koshihikari, for H/-H ratio in Nipponbare and for protein content in Hinohikari. Thus, in rice cultivated under a certain cultivation condition, physicochemical factors involved in the grain-thickness-dependent difference of palatability are suggested to vary with the cultivar.
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