Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer of <i>Japonica</i> Unpolished Rice

Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer of <i>Japonica</i> Unpolished Rice

Global warming inhibits grain filling in rice and leads to chalky grains, which are damaged in physical and cooking qualities. In the present paper, we evaluated 54 <i>Japonica</i> unpolished rice grains harvested in Japan in 2020, and these samples (original grains) were divided to two...

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Bibliographic Details
Main Authors: Sumiko Nakamura, Moeka Hasegawa, Yuta Kobayashi, Chikashi Komata, Junji Katsura, Yasuhiro Maruyama, Ken’ichi Ohtsubo
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
chalky rice
<i>α</i>-amylase activity
proteinase activity
hardness
pasting property
Online Access:https://www.mdpi.com/2304-8158/11/21/3422

Internet

https://www.mdpi.com/2304-8158/11/21/3422

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