Drying, Storage and Milling Methods on Cooking Quality and Sensory Attributes of rice

Abstract

Harvested nonglutinous rice “Tsukino-Hikari” was used for sample, which was different of the drying, milling method and storage temperature, was compared eating-quality with texture characteristics. And we used for an index of degree of gelatinization.
1) There was no difference in the property of the milled rice. As a result of the scanning electron microscope, the bran layer in the surface in the clean milled rice was being removed.
2) The water absorption and swelling power rate were high, and there were a few qualities of solid body in cleaned rice liquid.
3) As a result of measuring the difference between the gelatinization of the cooked rice, it was changed slightly, when the rice stored at 15°C.
4) There was the change on the ratio of adhesiveness and hardness (-H/H) in small, which rice preserved at -20°C.
5) In a sensory test of cooked rice, there were differences between samples, which are the item of the toughness of the rice preserved at 20°C and the hardness of the rice of the ordinary-temperature saving.