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Studies on the relation between soil type and palatability of paddy rice. II. On the relation between chemical characteristics of rice grain and taste of cooked rice


, : Studies on the relation between soil type and palatability of paddy rice. II. On the relation between chemical characteristics of rice grain and taste of cooked rice. Proceedings of the Crop Science Society of Japan 41(2): 244-249

N concentration, starch content and composition, decomposition with alkali and cooking characteristics of rice grown on alluvial, diluvial, volcanic ash, peat soils and tertiary soils were determined. Rice grains from peat and diluvial soil were low in starch and alkali resistance, had high total N and protein contents, poor cooking characteristics and low palatability.

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