Some Physico-Chemical Properties of Non-Waxy Paddy Rice Starch in Niigata Prefecture

KURASAWA Humio, KANAUTI Yoshiaki, YAMAMOTO Isao, HAYAKAWA Toshiro, IGAUE Ikuo

doi:10.1271/bbb1961.33.798

Some Physico-Chemical Properties of Non-Waxy Paddy Rice Starch in Niigata Prefecture

DOI オープンアクセス

KURASAWA Humio

Laboratory of Biological Chemistry, Faculty of Agriculture, Niigata University
KANAUTI Yoshiaki

Laboratory of Biological Chemistry, Faculty of Agriculture, Niigata University
YAMAMOTO Isao

Laboratory of Biological Chemistry, Faculty of Agriculture, Niigata University
HAYAKAWA Toshiro

Laboratory of Biological Chemistry, Faculty of Agriculture, Niigata University
IGAUE Ikuo

Laboratory of Biological Chemistry, Faculty of Agriculture, Niigata University

書誌事項

タイトル別名

Part I. Relation of Properties of Starch to Eating and Cooking Qualities of Milled Rice

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説明

Fifteen samples of milled rice had protein contents ranging from 5.53 to 7.83% and amylose contents ranging from 17.6 to 22.1%. Eating and cooking qualities of cooked rice gave gross palatability indicies ranging from 100 to 61, cohesiveness values by balance method from 64 to 9, and starch-iodine color test values of milled rice from 0.297 to 0.574. Pasting characteristics of a 8% suspension of rice starch gave maximum viscosity values ranging from 550 to 380 Brabender Unit (B. U.), temperature at maximum viscosity from 82° to 92.5°C, break down values from 260 to 20 B. U., and set back values from -0.5 to 60 B. U. Good correlations were found between cooking and eating qualities of rice and rheological property of starch, and between rheological property and amylose content of starch, respectively.