Palatable Properties of Brown and/or Milled Rice and Ultra-Fine Structure of Cooked Rice Cultured in Paddy Field of Hamadori Region in Fukushima Prefecture

Abstract

The Great East Japan Earthquake and nuclear disaster caused enormous damage to agricultural field in eastern Japan. Twelve years later, in the Hamadori region of Fukushima Prefecture, there are efforts to produce distinctive rice and restore and expand its vibrant market. In this study, we focused on rice produced in Hamadori region and aimed to clarify the quality and palatable characteristics. Brown and/or milled rice of "Ten no Tsubu" and "Satoyama no Tsubu" cultivated in the paddy fields Minamisoma City and Iitate Village were used, respectively. Palatable-related characters were measured with a palatability analyzer and cooked rice was observed with a scanning electron microscope. Protein and amylose content of brown and/or milled rice of "Ten no Tsubu" and "Satoyama no Tsubu" were not highly evaluated. Because these results are limited and case-specific, evaluation under standardized conditions and continuous cultivation period is needed to account for cultivar characteristics and cultivation management. In cooked rice, gelatinization progressed from the surface to the peripheral layer similar as in other "high-palatable" rices, while gelatinization did not progress in the center and the middle portion. Therefore, these rices were considered to be a new trend of "high-palatable" rice. In addition, "Ten no Tsubu" and "Satoyama no Tsubu" has resistance for lodging and cool weather damage, respectively. Such new trends of "high-palatable" rice are expected to promote rice culture, production, and market expansion in Hamadori region.