1994 Volume 45 Issue 9 Pages 803-810
Six varieties of rice were cooked with a large amount of water and made into the “kayu” like dish. Cooking properties of these rice types were studied. The six varieties were : “Hoshiyutaka, ” “Saryqueen, ” “Ohchikara, ” “Takanari” and “Hokkai 269” from the newly developed variety, and “Koshihikari” from ordinary Japanese rice types.
The increase in weight during cooking was greater in both “Saryqueen” and “Koshihikari” than in “Takanari, ” “Hokkai 269” and “Ohchikara.” All the rice grains swelled and extended their length after cooking. “Hoshiyutaka” and “Saryqueen” extended in longitudinal direction and “Koshihikari” extended both in longitudinal and transverse directions.
Hardness and stickiness after cooking were measured with a texturometer. “Saryqueen” and “Koshihikari” were soft and sticky. “Ohchikara, ” “Takanari” and “Hokkai 269” were hard and less sticky. “Hoshiyutaka” was soft but not sticky. These results partially accorded with the result of the sensory analysis of texture, and panel members preferred both the kayu made from “Takanari” and “Koshihikari” most among all varieties, since their grain did not crumble and were not starchy.
