Verietal Difference in Palatability of Stored Rice.

Changes in the eating quality of nine cultivars of rice, including Koshihikari, Nipponbare, and some recently developed varieties, after storage for about one year at room temperature were studied. Though there was varietal difference, the palatability of all cultivars deteriorated with storage. The palatability of stored Koshihikari rice was almost the same as that of new-crop Nipponbare. The deterioration in palatability was due to the deterioration of the appearance, taste and stickiness of the cooked rice. Cultivars with a high palatable new crop showed a relatively high palatability for stored rice. The palatability of stored rice was generally poor for the cultivars with a high free fatty acid content. Changes in amylographic characteristics were not related to the deterioration of the palatability of stored rice.