Physical and chemical properties of new-character-acquired rice varieties and their application for processed foods were tested.
(1) The physical and chemical properties were measured for the following 11 items, i. e., moisture content, color tone, protein content, amylose content, blue value, photopastegram, degree of alkaline degradation, free sugar component, boiling rice characteristics, water absorption characteristic and viscogram characteristic value.
(2) Five foodstuffs were produced, i. e., which were drink extracted from roasted brown rice, brown rice-meal-containing milk-drink, rice jelly, Ohchikara rice gruel and rice-containing soupdrink. A novelty of the products was found in the rice jelly and rice-containing soup-drink.