Date of Graduation
Bachelor of Science in Agricultural, Food and Life Sciences
Committee Member/Second Reader
Adnan Ali Khalaf, Alrubaye
Committee Member/Third Reader
Although short-grain rice accounts for less than 2% of U.S. rice production, the demand for short-grain rice is expected to increase because of the increasing popularity of sushi and sake. The objective of this study was to compare the physical, chemical and textural properties of short-grain rice cultivars grown in Japan and in the U.S. Seven short-grain rice cultivars from the 2016 crop year were collected, including five cultivars (Hatsushimo, Kinuhikari, Koshihikari, Nanatsuboshi, and Yumepirika) grown and purchased in grocery stores in Japan, one (RU9601099) grown in Arkansas, and one (CH-202) grown in California. The rice cultivars were characterized for kernel dimensions, color, chemical composition, amylopectin fine structure, and gelatinization, pasting and textural properties. RU9601099 had a smaller kernel width and a greater whiteness (L*) value than the other cultivars. Japanese cultivars were comparable in protein content, while RU9601099 had the greatest and CH-202 had the lowest protein content. RU9601099, CH-202 and Kinuhikari shared a similar value of average amylopectin chain length and gelatinization temperatures and enthalpy, which were significantly greater than the other cultivars. Kinuhikari and RU9601099 displayed greater peak and trough viscosities, whereas Hatsushimo and Nanatsuboshi had lower peak and breakdown viscosities. When cooked, the Japanese cultivars exhibited significantly greater hardness than the U.S. cultivars. Based on Ward’s cluster analysis considering all data, CH-202 shared similar properties with Kinuhikari, and RU9601099 was distinctively different from the other cultivars in most properties. The information obtained from this study will help future cultivar development and marketing of existing short-grain rice cultivars in the U.S.
Nishiwaki, Michiyo, "Comparison of Short-grain Rice Cultivars Grown in Japan and the United States" (2018). Food Science Undergraduate Honors Theses. 5.