Physicochemical properties of Japanese native red-kerneled non-glutinous rice cultivars of the japonica type.

摘要

This study attempted to study the physicochemical properties of Japanese native red-kernel, non-glutinous rice japonica lines, cultivated without fertilizer application. Data were recorded on the protein content, amylose content and amylographic characteristics of milled rice, and the textural characteristics of cooked rice in 30 red-kernel and 7 white-kernel cultivars. The protein and amylose contents ranged from 6.0 to 9.7% and from 9.7 to 26.4%, respectively. The values for the Fukuoka Prefecture recommended varieties of white-kernel rice ranged from 6.5 to 6.9% and 15.6 to 20.9%, respectively. The maximum viscosity and breakdown values of the red-kernel rice ranged from 170 to 545 B.U. and from 0 to 173 B.U., respectively. In the white-kernelrice, these values ranged from 368 to 615 B.U. and from 68 to 235 B.U., respectively. The adhesion and hardness/adhesion ratio of the red-kernel rice ranged from 0.00 to 0.29 T.U. and from 0.00 to 842.00, respectively. In the white-kernel rice, these values ranged from 0.08 to 0.15 T.U. and from 44.80 to 80.75, respectively. Red-kernel rice showed wider variation in physicochemical properties than white-kernel rice. Milled red-kernel rice contained more protein and had lower maximum viscosity and breakdown values than white-kernel rice. Cooked red-kernel rice had lower adhesion and a higher ratio of hardness/adhesion than the white-kernel lines.