Abstract
Cooking qualities of foreign rices and Japanese rices were evaluated by some objective measurements of physical and chemical characteristics. Among the sampls nine kinds were imported in 1958 from seven countries; Thailand, Burma, Italy, Spain, Egypt, China mainland and Taiwan.
The experiments were carried out on the modification of the method proposed by Dr. E. H. Dawson et al. of the Agriculture Research Service, U. S. Department of Agriculture. Experiments were made on the following items;(a) Water uptake ratio, (b) Expanded volume, (c) pH of residual liquid, (d) Total solid in residual liquid, (e) Intensity of starchiodine blue value of residual liquid. In addition, reaction of rice to the treatment with dilute alkali was inspected.
In the case of Thailand rice and Burmese rice, experimental results covering almost all the items showed clear difference in comparison with Japanese rice.Egyptian rice, Chinese rice and Taiwan rice showed characteristics most similar to those of Japanese rice, viewed from all the experimental items as a whole, while Italian rice and Spanish rice showed characteristics somewhat far from those of Japanese rice.Summing up the above, ten kinds of rice served as the samples could roughly be classified into three groups.
