Relationship between the Oligosaccharide Content in Cooked Rice and Its Taste Characteristics

Abstract

Fifteen brands of rice harvested in four different countries in 2013 were polished at the yield rate of 90%, and then the oligosaccharide content in each cooked rice was measured. In addition, the comprehensive taste characteristics of the cooked rice were evaluated by the syokumikanteidan, and the relationship between the taste characteristics and the oligosaccharide content was examined. It was shown that the oligosaccharide content contributed to the taste and there was the negative correlation between the content and the firmness of cooked rice.