Development of a Thickness Fractionation Method to Optimize the Physicochemical Properties and Cooking Qualities of Rice

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<p>We investigated the grain thickness distribution of flavorful rice (Oryza sativa L. cv. Koshihikari) in Japan. A total of 150 samples were collected from three Special A rice cultivation areas (with high ratings for taste quality) and compared with 30 samples collected from other rice growing areas. We found that the flavorful rice samples tended to have greater grain thickness than the control samples. There were multiple differences in the physicochemical properties of rice samples with different thicknesses. In general, the thicker rice grains had higher amylose contents and lower protein contents. Higher amylose and lower protein contents were correlated with higher taste values and cooking qualities. The results suggested that we can improve the taste quality of rice by selecting grains with greater thickness. We can also sort rice with different protein and amylose contents by fractionation based on thickness. This fractionation method could help address the increasing demand for high quality rice.</p>

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  • Eco-Engineering

    Eco-Engineering 35 (3), 67-72, 2023-07-30

    生態工学会

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