Studies on Rice Quality in Japan (Part 1)

Distribution of The Palatability Evaluation Values and Physicochemical Properties from 1994 to 1999

Abstract

We studied the palatability of rice in Japan in order to develop new machines and instruments for high-quality rice products. The sensory evaluation of cooked rice and the measurement of its physicochemical properties were conducted on 657 samples of rice collected from 1994 to 1999. In this report, we clarified the quality of rice by using these data. The palatability evaluation values of each sample were similar to those of Nipponbare. Even within the same variety, the palatability evaluation values and physicochemical properties were very widely distributed.