Relationship between producing conditions and qualities of "quick cooking rice"

Relationship between producing conditions and product qualities of "Quick C ooking Rice" were investigated. It is possible to eliminate the steps of wa shing, soaking and steaming after cook using "Quick Cooking Rice". The prod uct contained high amount of moisture contents (about 35%), showed high whi teness and revealed preferable texture by cooking immediately after the add ition of water and expanded well during the cooking. It was clarified that the gelatinization parameters, such as peak viscosity and final viscosity, measured by a Rapid-Visco-Analyzer could be used as suitable indices for th e eating qualities of the products. As results of sensory evaluation of pal atability and textural properties tests, the product of low-gelatinization degree (about 80%) was the best, the product of strong washing was the bett er and the product of pasteurized was evaluated as the worst.