Abstract
The suitability for processing of glutinous rice samples imported from Thailand, U. S. A. and China was evaluated against Mochihikari as the control, This being the main variety of glutinous rice produced in Nagano Prefecture.
The following five p arameters reported in the previous paper were used to evaluate the suitability for processing: the hardness of mochi dough, colour tone (L⋅a⋅b), protein content, gelatinization temperature, and the temperature for maximum viscosity two additional parameters related to the paste property, i. e., the total free sugar content and the total free amino acid content were also measured. A score was calculated by summing these seven values and visualized on a radar chart. The glutinous rice from U. S. A. showed the most similar properties to those of Mochihikari, with the rice from China next. The glutinous rice from Thailand had very different properties.
