Cooking quality and texture of japonica-indica breeding type and japonica type, Korean rice
Lee, B.Y.; Yoon, I.H.; Tetsuya, I.; Ikiyi, K.; Tetsujiro, O.
Korean Journal of Food Science and Technology 21(5): 613-618
13 japonica-indica (JI) rice cultivars and 10 japonica cultivars were used in this study of cooking quality of milled rices and texture of cooked samples. Cooking quality attributes evaluated were water uptake ratio, pH of residual liquid, TS in residual liquid, starch-I2 blue value of residual liquid, expanded vol. of rice and amylose percentage (results tabulated). Cooking time and texture properties (hardness, cohesiveness, adhesiveness) are also tabulated.