Studies on simplified method to determine water uptake ratio and total solids of rice at 70 degrees C

It is reported that high correlations were observed between palatability of rice and water uptake ratio or total solids at 70 degrees C. Studies on wa ter uptake ratio and total solids around 70 degrees C and estimation of tot al solids from iodine colorimetry were carried out to simplify an analysis of water uptake ratio and total solids at 70 degrees C. (1) High correlatio ns were recognized between total solids at 70 degrees C and total solids at 68 degrees C or 72 degrees C. High correlations were also observed in tota l solids percentage. F values of water temperature were not significant at variance analyses of water uptake ratio percentage and total solids percent age. In a case that many samples prevent from maintaining water temperature , it is assumed that analytical error by water temperature was diminished i n the analysis of total solids percentage. (2) A high correlation between t otal solids and absorbance of iodine colorimetry was observed. Difference b etween total solids estimated from absorbance and total solids was small. I t is assumed that it was enable to shorten analytical time by estimation of total solids.