Abstract
Various kinds of fertilizers are applied in paddy-fields to facilitate the growth of rice and to improve the productivity. This report is on the study about the relations between the variety of used fertilizers and the cooking properties or the palatability of rice. Nine combinations (No.1∼No.9)of fertilizer elements were subjected to the application test. The control group (No.7) consisted of well-balanced fertilizer elements.
The results are as follows.
1) The group of lack of nitrogen (No.3) showed high yield rate of milling and water absorption of milled rice. And also it liquated low content of total sugar in the first step of boiling. The cooked rice of this group had less hardness, greater stickiness, and it was shown to be more preferred than that of control group significantly.
2) The group of lack of phosphoric acid (No.4) showed low yield rate of milling and high content of total sugar in remaining liquid at first step of boiling. The cooked rice of this group had greater hardness, less stickiness, and it was evaluate as of lower taste than that of control group significantly
3) There were no remarkable differences between the group of other fertilizer elements except No.3, No.4 and control group. And the palatability of rice that cultivated with the organic fertilizer (compost) could not be improved.
