Varietal Difference in Popping and Endosperm Characters Associated with Popping Quality of Rice

Abstract

This study was caried out to identify varietal diferences in poping characteristics of brown and polished rice and toelucidate the morphological and physicochemical properties related to poping quality. Nineteen rice varieties including japonica,argevarietal diferences in popping characteristics and physicochemical properties of endosperm. The bulk density of popped brownand polished rices ranged 58~183 g/l and 69~184 g/l, respectively. The ratio of popped brown rice ranged from 50.6% to 98.0%expansion rate of poped milled rice was widely scattered from 6.1 to 14.0 times larger than that of raw milled rice. The betterpoping-quality rice varieties revealed the lower bulk density of poped rice, the higher ratio of poped rice grains, and the largervolume expansion rate of poped milled rice. Moreover, better poping quality was closely associated with lower amylose contentppedbrown rice because of much more bursted poping.