Abstract
In the present study, the cooking quality of the major sake rice variety Yamadanishiki was compared with that of the table-rice variety Koshihikari. (1) Yamadanishiki characteristically contains a certain percentage of white-core grains (grains having a white opaque structure in the center) apart from ordinary non white-core grains. The water absorption rate of white-core grains was higher than that of their ordinary non white-core counterparts. This difference in the water absorption rates could be associated with uneven cooking, particularly if the soaking periods were insufficient. (2) When compared to Koshihikari, Yamadanishiki yielded a larger volume of cooked rice from a smaller amount of raw rice. Sensory texture evaluation showed that cooked Yamadanishiki rice had a good eating quality that was comparable to Koshihikari. (3) Cooked Yamadanishiki rice showed unique texture properties (hard, elastic, and less sticky) that were not found in Koshihikari. From the above results, the application of the unique texture of Yamadanishiki rice in cooking is expected in the future. (4) These texture properties and the cooking quality of Yamadanishiki appear to be related to the high amylose content and unique characteristics of sake rice (i.e., white-core structure and large-sized kernels).
