抄録
Brown rice grains were stored at room temperature for one and two years and these grains were milled to 92% of original weight (92% rice) and, for the latter grains, not only 92% but also 60% and 80% milled rites (60% rice and 80% rice)were prepared.
While the water absorption of 92% rites was slow and low, in case of 60% and 80% rices, it bacame rapid and high and was similar to that of 92% rice of the newly harvested one. Fat acidity of 92% rices increased with storage, but this value of 60% and 80% rices was lower than that of the 92% rice of the non-stored one. No marked difference was observed in weight ratio of cooked to raw rice grains among test samples. Elongation ratio of cooked rice grains decreased with storage, and this value of 60% rice showed the lowest one. In th case of cooked rice grains from stored rices, pH value was low and dehydration ratio by heating with infrared lamp was rapid as compared with the case of non-stored rice grains. Also as to the dehydration ratio of the newly ha vested rice, the longer the soaking period, the slower this ratio was.
When the milling ratio was the same (92%), the hardness of cooked rice grains increased with storage, but this value of 60% and 80% rices was almost the same to the value of non-stored rice. Contrary to this, stickiness of cooked rice grains decreased with storage.
It was confirmed that, even though the long period stored rice, by the polishing to 80%, the sensory score elevated to the same level as that of the non-stored polished rice.
