Properties and Components of the Floury and Sugary Mutant Rice Cultivars Developed in the Hokuriku Region

Abstract

This paper describes the features of new characteristic rice cultivars developed in the Hokuriku region, especially Hokuriku 166 (floury mutant rice) and Hokuriku 169 (sugary mutant rice), in comparison with Koshihikari. Using Hokuriku 166, it is easy to make fine rice flour because the starch granules for this cultivar are globular and small. Therefore, this cultivar is popular because it is easy to handle. Hokuriku 169 has a high proportion of bran and high γ-aminobutyric acid (GABA) content. The fineness of Hokuriku 166 rice flour and the component parts of Hokuriku 169 are promising as raw material for processing.