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Quality Improvement and Evaluation of Hypoallergenic Rice Grains |
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| Authors: | MICHIKO WATANABE TAKASHI YOSHIZAWA JUNKO MIYAKAWA ZENRO IKEZAWA KIYOKO ABE TETSUYA YANAGISAWA SOICHI ARAI |
| Affiliation: | Authors Watanabe, Yoshizawa, and Aral are with the Dept. of Agricultural Chemistry, The Univ. of Tokyo, Bunkyo-ku, Tokyo 113, Japan. Author Miyakawa is with Yokohama Citizen's Hospital, Hodogaya-ku, Yokohama 240, Japan. Author Ikezawa is with the Dept. of Dermatology, Yokohama City Univ. School of Medicine, Minami-ku, Yokohama 232, Japan. Author Abe is with Satake Engineering, Higashi-hiroshima-shi 724, Japan. Author Yanagisawa is with Shiseido Laboratories, Kohoku-ku, Yokohama 223, Japan. |
| Abstract: | The color of hypoallergenic rice grains, produced by an enzymatic process was improved by treatment with diluted hydrochloric acid and washing with water. The acid-treated grains were steamed at the surface layer to prevent breakage. Textural evaluation showed the cooked hypoallergenic rice grains had a favorable stickiness/hardness ratio. |
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