Effect of Rice Variant on the Ease of Swallowing Blender-made Rice Gruel

抄録

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.