Effect of high-temperature ripening on the taste and physicochemical properties of cooked rice

In this study, taste and physicochemical tests were performed to determine the characteristics of rice produced by ripening at high temperatures. (1) A higher proportion of high-temperature damaged grains was associated with low taste scores. (2) Regarding the relationship between taste evaluation and dynamic viscoelasticity, the storage elastic modulus (G') was positively correlated with hardness. (3) Regarding the alpha-amylase activity of the brown rice, the proportion of high-temperature damaged grains was positively correlated with a-amylase activity. (4) As a result of measuring the amylopectin side chain length distribution, there was no noticeable difference between the translucent and chalky parts of brown rice. (5) Regarding analysis by RVA (Rapid Visco Analyser), good-tasting rice had high maximum and breakdown viscosities. (6) Multi-wavelength scanning analysis of iodine coloration performed in 2021 showed that the value for the good-taste index (lambda max / A lambda max) showed a decreasing tendency in proportion to the increase of high-temperature-damaged rice grains.