Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
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Effect of Rice Variant on the Ease of Swallowing Blender-made Rice Gruel
Maiha MurataSeiko ItoEiko Arai
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2016 Volume 22 Issue 5 Pages 695-701

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Abstract

Ease of swallowing blender-made rice gruel when half of the non-glutinous japonica rice is replaced with glutinous japonica or non-glutinous indica rice was evaluated by physical measurement and sensory evaluation. Sensory evaluation revealed that blender-made rice gruel containing non-glutinous indica rice was stickier than non-glutinous japonica rice gruel, and was evaluated as harder to swallow. Blender-made rice gruel containing glutinous japonica rice was less sticky than non-glutinous rice gruel and was evaluated as easier to swallow. Blender-made rice gruel containing glutinous japonica rice contains less amylose and, combined with the partial degradation of starch due to the α-amylase in the glutinous rice, results in reduced stickiness of the rice liquid, making the gruel easier to swallow.

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© 2016 by Japanese Society for Food Science and Technology
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