Gel Consistency of New Characteristic Rice Cultivars

Abstract

Amylography, an important medium for evaluating eating quality, has such faults that is expensive machine, a sample size and measuring time. Gel consistency is often determined instead of amylography as a simplified method, by IRRI and other laboratories. In this study, gel consistency and amylography were measured on twelve samples. Modification on the standard method was required for determining gel consistency of "New characteristic rices" which have the novel characters as the Japonica rices. From the fact that the gel consistency showed high correlation to the amylography, the correlation of gel consistency to eating quality was suggested. Good eating quality of Sasanishiki from its large gel consistency, and poor eating quality of Hoshiyutaka from its small gel consistency were predicted.