PHYSICOCHEMICAL PROPERTIES OF JAPANESE NATIVE RED-KERNELED NONGLUTINOUS RICE CULTIVARS OF THE JAPONICA TYPE

To elucidate the physicochemical properties of Japanese native red-ker neled non-glutinous rice of the Japonica type cultivated without ferti lizer application, a comparative study with 30 cultivars was made on t he protein content, amylose content and amylographic characteristics o f milled rice and the textural characteristics of cooked rice. The pro tein and amylose content of the red-kerneled rice used ranged from 6.0 to 9.7% and from 9.7 to 26.4%, respectively. These values for the Fuk uoka Prefecture recommended variety (white-kerneled rice) used ranged from 6.5 to 6.9% and 15.6 to 20.9%, respectively. The maximum viscosit y and breakdown values of the red-kerneled rice ranged from 170 to 545 B.U. and from 0 to 173 B.U., respectively. In the white-kerneled rice , these values ranged from 368 to 615 B.U. and from 68 to 235 B.U., re spectively. The adhesion and hardness/adhesion ratio of the red-kernel ed rice ranged from 0.00 to 0.29 T.U. and from 0.00 to 842.00, respect ively. In the white-kerneled rice, these values ranged from 0.08 to 0. 15 T.U. and from 44.80 to 80.75, respectively. Thus we saw that red-ke rneled rice showed a larger variation in physicochemical properties th an white-kerneled rice. Milled red-kerneled rice contained more protei n and had lower maximum viscosity and breakdown values than white-kern eled rice. Cooked red-kerneled rice had lower adhesion and a higher ra tio of hardness/adhesion than white-kerneled rice. The large variation in physicochemical properties of the red-kerneled rice is indicative that the breeding of new rice varieties for special utilization will b e possible.