1999 Volume 46 Issue 3 Pages 123-130
Physical and chemical properties, such as amylose content, protein content, cooking qualities, pasting properties and some textural properties of cooked rice grains, were evaluated on various kinds of newly bred characteristic rice grains. These rices were developed in the research project, "Super Rice Project", sponsored by the Ministry of Agriculture, Forestry and Fisheries for the purpose of the promotion of rice consumption. Low-amylose rice showed soft texture and retardancy for retrogradation after cooking. High-amylose rice exhibited hard texture and expanded well on cooking. Giant-grain rice showed hard but sticky texture and Slender-long grain rice became soft but nonsticky after cooking. Low-amylose indica rice was very soft after cooking. Rice grains harvested in 1993 had extraordinary higher amylose contents and lower pasting viscosities compared with those grown in 1992 and 1994. It would be due to the very low temperature during the ripening season of rice in 1993. These new characteristic rices were classified into 5 groups, which were "High-amylose rices", "Slender-long grain rices", "Giant-grain rices", "Low-amylose rices" and "Low-amylose indica rices and Ordinary rices" by the cluster analysis based on 6 textural and chemical parameters.
