Characteristics of Cracked Grains after Soaking and Water Absorption of the High Protein Low Amylose Content Rice "Kiraho"

Rice with a low amylose content is becoming preferred for industrial use because it retains its sticky and soft characteristics even after cooking and refrigeration. This study investigated the low amylose content rice cultivar, "Kiraho", with either a standard protein content (no fertilizer at the ear stage) or a high protein content (fertilized with nitrogen at the ear stage), and measured the characteristics of the cracked grains after soaking and the water absorbed during soaking. The results showed that the proportion of cracked grains after soaking was lower in high protein than in standard protein low amylose content rice under various conditions of moisture content and water soaking temperature. There was no difference between the low amylose content rice with a high or standard protein content in changes in moisture content during absorption. There was also no difference in the water uptake ratio during the cooking quality test between the high protein and standard protein low amylose content rice. These results indicated that the high protein low amylose content rice is more likely to be suitable for industrial use because of its lower proportion of cracked grains after soaking, and its water absorption and heat absorption rate.