米飯物性による米の品質評価技術の開発（第1報） ： 米飯の水分および糊化度が米飯のテクスチャに及ぼす影響

インド型米

In order to develop rice quality evaluating technique by physical properties of cooked rice such as moisture content and degree of gelatinization, the present paper deals with the effect of cooked rice properties on the texture of cooked rice. A grain of cooked rice with 63% w.b. moisture level from each indica and japonica type sample was provided for texture measurement, because the texture of cooked rice was affected by the moisture in cooked rice. It was found that the hardness of cooked rice decreased with increasing the degree of gelatinization in cooked rice. It was assumed that the hardness of cooked rice was affected by cell wall in cooked rice. These results led the conclusion that water uptake ratio and degree of gelatinization can be used for the indicator of hardness of cooked rice.