The physicochemical properties and palatability of4rice samples milled at 95-96%(A), 93-94%(B), and 90-92%(C) milling rates and the germ rice for rice cultivar Hinohikari grown in and northern Kyushu were investigated.
The milled rice samples A and B was larger than C in width, length, weight and the expansion coefficient after soaking in water. The water contents of the germ and the outer layer of the rice samples were higher than that of the inner layer. The water absorption rate of the germ rice was the highest among the 4 rice samples. The higher the milling rate of the rice sample, the harder the cooked rice at 24 hrs. after cooking as compared with the rice immediately after cooking.
The results of the protein and amylose analyses for the 4 rice samples showed that the protein contents were higher in the outer layer, where as the amylose contents werehigher in the inner layer of the rice grain.
The sensory test for the 4 cooked rice samples showed that cooked rice sample A was not better for palatability than the other cooked rice samples, whereas rice sample A and the germ rice, prepared as a soy sauce-seasoned rice, were shown to be better than that when not preparing with soy sauce-season.