Abstract
As brown rice have been interested in its rich nutrients and in high content of dietary fiber, histochemical studies of brown rice cooked with a pressure cooker and milled rice cooked ordinary were done with the scanning electron microscope and with the optical microscope. Through these observations and by the sensory evaluation, states of polysacharides, protein and fat and oil in tissue and their tastes were compared between them. The following were the found results.
In cooked brown rice, carp consisits of four layers. Aleuron layer consists of one to two layers and its cell is filled with aleuron grains and lipid particles. Endosperm cell contains randomly many of starch granulum and of protein bodies. Protein and fat and oil coexist in embryo, and structural differences between embryo and endosperm are clearly observed. From the above mentioned observations, it seems possible to consider that the differences of form and nutrient contents between cooked brown rice and milled rice depend on the existence of carp, aleuron layer and of embryo in brown rice. The sensory evaluation indicates that cooked milled rice is significantly preferred to cooked brown rice.
