抄録
For 14 samples of 7 varieties of glutinous rice produced inside and outside of Nagano Prefecture in 1996, their processing suitablities for mochi were evaluated by measuring the physicochemical properties.
( 1 ) In order to investigate the differences among the varieties and among the producing districts the physical and chemical properties of rice samples were determined by measuring the following 10items i. e., moisture content, protein content, colour tone (Lab), blue value, water absorption characteristics, free fatty acid content, hardness of mochi dough, Rapid Visco-Analyzer (RVA), photopastegraphy and α-amylase activity.
( 2 ) No significant correlation (p>0.05) between the accumulated ripening temperature and the hardness of mochi dough was observed among the varieties and among the producing districts.
( 3 ) The hardness and lightness of mochi dough, protein content, the temperature of gelatinization and the temperature of maximum viscosity have great influence on the processing suitability. These five items of 7 varieties of glutinous rice were evaluated using the radar chart and the significance test.
