Abstract
A quality and sensory test for foreign-produced rices were compared with Japanese rice in order to use them more appropriately.
1) In the protein content of each rice flour, Japanese rice flour was littlest at 5. 7 %. Properties of Amylograms for each rice flour, Japanese rice flour was lowest viscosity and its showed that changing viscosity increasing temperature was slightly. Four rice flour and starch include of Japanese rice was similar characteristics of DSC, but Thai rice flour was much different.
2) Rice granules were classified to three groups by each shape. Rate of water absorption after cooking become littler in the order, Thai rice, California rice, Japanese rice, Australia rice, and Chinese rice.
3) Japanese cooked rice was much adhesive, but smooth taste in the mouth. California cooked rice was harder than Japanese one, but other texture properties was similar to Japanese one.
4) The sensory evaluation demonstrated that two pairs of Japanese cooked rice-California one and Thai cooked rice-Australia one had a very similar properties.
