出版社：Japanese Society of Nutrition and Food Science
摘要：The eating quality of various rice varietes was tested. The cooked rices were classified in 2 grades according to stickiness from “superior quality (very sticky)” to “poor quality (a little sticky)”. 1. Rices of “superior quality” grade are Norin No.1, Koshihikari, Koshiziwase and Koshisakae. 2. Rices of “poor quality” grade are Nihonkai, Hokuriku No.52, San-in No.52, Tangin and Mihonisiki. The method involving use of a starch-iodine-bluetest to measure differences in stickiness in white-milled rice was studied. High readings were given by varieties known to be of superior quality (very sticky) while varieties known to be of poor quality (a little sticky) gave low readings. A good correlation was found between the results of the proposed method and the eating quality.
