Maltooligosaccharides Extracted from Cooked Rice

Abstract

Maltooligosaccharides were found in extracts of cooked rice. The amounts of sugars differed among sample cultivars. For example, the extract of "Koshihikari" contained much sugars than that of "Nipponbare". Soaking condition during cooking also affected the amounts of sugars. The longer time in soaking or the higher temperature at soaking caused larger amounts of the sugars.