Grain qualities of New-Characteristic-Rices developed in Hokuriku District

摘要

Grain quality evaluations, such as chemical component analyses, cooking quality test (CT), pasting behavior (PB) and physical properties measurement of cooked rice (PP), of the New-Characteristic-Rices developed in Hokuriku District were carried out and the results were compared with those of various domestic and foreign rices. Hokuriku No 147 and Habataki showed similar cooking qualities with ordinary rices, and revealed high peak viscosities and breakdown on PB. And their cooked rice grains were soft and sticky. Hokuriku No 149 showed low whiteness of polished rice grains, low peak viscosities and hard cooked grains in case of high protein grains. It showed lower Iodine Blue Value (IBV) on CT and cooked rice grains had similar dynamic viscoelasticity with that of Honenwase in case of low protein grains. Ochikara is high-yielding applied with high nitrogen. It generated many broken or brewers' grains on polishing because of white-belly kernels. And its cooking quality was low because of high soluble substance and IBV. Its peak viscosity was lowest second to sugary rice and tan #delta# was also low on PP. In case of sugary rice, great amount of soluble substance on CT and low viscosity on PB were promising factors as the material for fermentation. The foreign typical indica rices showed high expanded volume, IBV/SS and high final viscosity, and high G' and low tan #delta#. Some foreign rices showed low IBV, high expanded volume and low G'. It became possible to classify these various kind of rice grains into several groups by the principal component analysis and cluster analysis based on the physicochemical data.