Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
On the Taste of New Varieties of Rice in Four Prefectures
Hiro Ikeda
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2000 Volume 33 Issue 4 Pages 463-471

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Abstract

Four new local varieties of rice, Tsugaruotome, Hanaechizen, Hinohikari and Higonohana, have been developed by cross-breeding with such typical rice varieties as Koshihikari, Sasanishiki and Nipponbare.
The purpose of this study is to determine the effect on the cooked rice taste of cross-breeding with rice cultivars which have high eating quality.
The rice varieties cross-bred with Koshihikari, named Tsugaruotome and Hanaechizen, were lower in apparent amylose content than Hinohikari and Higonohana which were cross-bred with Nipponbare.
There was no difference in the increase in weight and water content of the cooked rice among these four varieties. The degree of gelatinization of the cooked rice cross-bred with Koshihikari was slightly higher than that of the other two varieties. The hardness and adhesiveness of cooked Tsugaruotome, Hanaechizen and Hinohikari were similar to those of Koshihikari.
Hanaechizen and Tsugaruotome both showed high quality in the taste evaluation of cooked rice.
These results indicate that the texture and taste of cooked rice was enhanced by cross-breeding other varieties with Koshihikari. But the texture and taste were no better than those of Koshihikari.

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