Showing papers on "Brown rice published in 1998"

Natural Occurrence of Fumonisins in Rice with Fusarium Sheath Rot Disease.

Abstract: Twenty samples of rough rice (Oryza sativa) (unpolished kernels) collected during the 1995 harvest season from Arkansas (seven samples) and Texas (13 samples) were obtained from rice fields known to include plants with symptoms of Fusarium sheath rot putatively caused by Fusarium proliferatum. Samples were analyzed for fumonisin B1 (FB1) at three laboratories using three different extracting solvents by high-performance liquid chromatography (HPLC) or enzyme-linked immunosorbent assay (ELISA) methods. Forty percent of the samples were positive for FB1 at levels ≤4.3 μg/g by HPLC. The same samples contained FB1 at ≤3.6 μg/g when measured by an ELISA method. Most samples that were positive for FB1 were positive for fumonisin B2 (FB2) and fumonisin B3 (FB3) by HPLC at levels ≤1.2 μg/g. Very good agreement was obtained among the two laboratories using HPLC methods and the third using ELISA. Shelling of the unpolished rice results in hull and brown rice fractions. In a sample that contained 4.3 μg/g i...

Food Preservation Using Ionizing Radiation

Abstract: Radiation “refers to a physical phenomenon in which energy travels through space or matter” (Radomyski et el. 1994). Irradiation, as used in food science, is the application of this energy to a specific material, such as food product, with the purpose of increasing storage stability through reduction of microorganisms, elimination of parasites or insects, or blockage of enzyme activity. Irradiation may also used to reduce the risk of foodborne illness. For preservation of foods, the type of radiation applied is referred to as ionizing radiation because it produces electrically charged ions as the energy interacts with target molecules.

Preparation of Sikhe with Brown Rice

Abstract: This study was conducted to investigate the possibility of using brown rice as a raw material for preparation of sikhe. The activity of germinated brown rice was much lower than that of germinated barley; however, the extract and its sugar content of extract prepared from germinated brown rice was similar to those of germinated barley. The extract of sikhe prepared with brown rice at for 4 hr was similar to that of milled rice for 1 hr. Sikhe prepared with brown rice did not differ from sikhe prepared from milled rice in sweetness, pH and acidity. Sensory evaluation of sikhe prepared with brown rice showed increase in aroma and decrease in texture compared with sikhe prepared with milled rice.

Decontamination of Dry Food Ingredients and Seeds with “Soft-Electrons” (Low-Energy Electrons)

Abstract: Electrons with energies of 300 keV or lower (soft-electrons) reduced microbial loads of grains, pulses, spices, dehydrated vegetables and seeds to levels lower than 10 CFU/g. The viscosity of gelatinized grain powder suspension (parameter for starch degradation) showed no significant difference between untreated grains and soft-electron treated ones, which indicated that soft-electrons did not significantly degrade the starch molecules of grains. Electrons with a higher energy with a higher penetration capacity resulted in a higher thiobarbituric acid value (TBA, parameter for lipid oxidation) of brown rice. Milling rice at a yield of 90% or 88% after electron treatment made the TBA of rice treated with electrons at 65 keV almost the same as that of untreated rice. The results indicated that the milling process removed the portion of brown rice exposed to soft-electrons. Seeds which were exposed to soft-electrons showed the same sprouting capacity as untreated seeds. Soft-electrons could eradicate microorganisms on the surface of dry food ingredients and seeds with little adverse effects on quality and sprouting capacity.

Quality characteristics of six rice varieties of Himachal Pradesh

Abstract: Six rice varieties, viz., 'Himdhan', 'China-988', 'Himalaya-741', 'Himalaya-799', 'Himalaya-2216' and T-23', grown commercially in Himachal Pradesh, were studied for their varietal differences in relation to quality characteristics. A significant difference among varieties existed for 1000 kernel weight in paddy, brown rice and milled rice. Higher 1000 kernel weight was recorded in variety 'Himdhan' (28.93 g). L/B ratio of paddy, brown rice and milled rice ranged from 3.08-4.38, 2.43-3.98, and 2.20-3.65, respectively. The bulk density of paddy and milled rice was less in variety T-23'. Higher brown rice and headrice recovery was in variety 'Himalaya-2216'. The protein contents of brown rice and milled rice ranged from 6.61-7.28 and 6.17-6.93% and the fat contents ranged from 2.11-3.17 and 0.61-0.95%, respectively. Higher amylose content was found in 'Himalaya-2216'. Proteins, free amino acids, fat and free fatty acids, amylose, reducing sugars and total sugars were higher in brown rice, as compared to milled rice. Similarly, calcium, phosphorus and iron were also higher in brown rice. The milling of rice reduced the diastatic, proteolytic and lipolytic activities and these differed significantly in the varieties studied.

Volatile Compounds and Sensory Odor Properties of Commercial Vinegars

Abstract: It was investigated to identify the volatile compounds of commercial vinegars by dynamic headspace sampling GLC-mass spectrometry, and additionally to evaluate the difference of sensory odor properties among vinegars such as brewed, cider, brown rice and persimmon vinegars. Thirty compounds were identified in four kinds of vinegar, which were composed of 9 carbonyl compounds, 12 esters, 6 alcohols and 3 acids. 3-Hydroxy-2-butanone could be merely detected in some of vinegar samples, and persimmon vinegar was characterized to include more various alcoholic compounds compared to the other kinds of vinegar. 3-Methyl-1-butanol was not detected from any samples of brewed vinegar, but from the most of cider, brown rice and persimmon vinegars. Persimmon vinegar has shown high strength of background odor intensity, and consequently was appeared to be inferior in background (p

Microwave Vacuum Drying of Germinated Brown Rice as a Potential Raw Material for Enzyme Food

Abstract: This work was to study the potential use of germinated and microwave-vacuum-dried brown rite as a raw material for enzyme food. Brown rice was soaked in water at for 2 days and then germinated at for 4 days. The germin ated brown rice was then dried by different drying methods: microwave vacuum drying 1(drying only), microwave vacuum drying 2 , hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature to be . During microwave vacuum drying 1 and 2 the sample reached much faster (5 min) and was dried much faster (2 to 3 hrs for microwave vacuum drying 1 and 2 than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying produced a dry sample of the highly retained enzymic activity, followed by freeze drying, vacuum drying and hot air drying.

Genetic analysis of cytoplasmic and maternal effects for milling quality traits in indica rice

Abstract: Analysis of cytoplasmic and maternal effects of maternal plant as well as seed effects controlled by nuclear genes of endosperm cells was conducted for milling quality traits of indica rice (Oryza sativa L.). Nine cytoplasmic male sterile lines as females and five restorer lines as males were used in an incomplete diallel cross. The results indicated that milling quality traits were controlled by seed, cytoplasmic and maternal genetic effects. Maternal effects for brown rice recovery (BRR) and milled rice recovery (MRR) were more important than seed effects. But brown rice weight (BRW), milled rice weight (MRW) and head milled rice recovery (HMRR) were mainly controlled by seed effects. Cytoplasmic effects accounted for 4.1 to 37.3% of total genetic variation and were significant for all milling quality traits. BRW, MRW and HMRR were mainly controlled by seed and cytoplasmic heritabilities, but MRR was affected by seed and maternal heritabilities. Additive correlation was more important between BRW and MRW, BRW and MRR, BRW and HMRR, MRW and MRR. Estimates of seed additive, maternal additive and cytoplasmic effects showed that V 20 A was better than other parents for improving the milling quality of rice grain.

Direct and Maternal Genetic Effects on Grain Quality Characters in Early Hybrid Rice

Abstract: Genetic studies were conducted for seven grain quality characters using genetic models with genotypeXenvironment interactions for seed traits in early hybrid rice. The results indicated that the seven characters werecontrolled by seed direct genetic effects and maternal effects simultaneously. The genetic variations of the percentage of brown rice, milled rice recovery, grain length and alkali digestion value(ADV) were mainly attributable tomaternal additive and direct additive effects, with maternal additive effects predominating for the former three characters, and direct additive effects for ADV. Significant negative genetic covariances between direct additive and maternal additive effects were also detected for these four traits. Chalkiness score was mainly governed by maternal additive effects, but direct dominant effects also operated. The genetic variations of grain width and length/width ratiowere mainly assigned to maternal additive × environment and direct additive ×environment effects, with maternal additive ×environment effects predominating, and direct dominant effects also existed. Predicted values of genetic effects indicated that the restorer line Huda 242 appeared to be more useful for the improvement of grain qualities ofearly hybrid rice.

Potential risk to ring-necked pheasants from application of toxic bait for blackbird control in South Dakota.

Abstract: Blackbird (Icterinae) damage to sunflowers in the northern Great Plains can be locally severe. One approach to alleviating depredation pressure is to reduce blackbird populations through application of brown rice bait treated with the avicide DRC-1339. Because such baiting can potentially affect nontarget species, we conducted pen and field trials to evaluate the potential risk from avicide baiting to ring-necked pheasants (Phasianus colchicus). Although most female pheasants in pen tests preferred cracked corn and sorghum, 2 of 12 birds preferred brown rice. In 4-day trials within a 0.2-ha flight pen, pheasant consumption of brown rice from bait swaths simulating field bait applications was not affected by the presence of an alternate bait swath of cracked corn. Pen trials to evaluate possible avoidance responses following a sublethal dose of DRC-1339 showed that 2 of 7 birds shifted from their previously preferred feeding sites following exposure to the avicide. During March and April 1995, we recorded pheasant numbers in 6 pairs of 0.8-ha plots in corn stubble fields that were either baited with brown rice or were designated as reference plots. Overall, use of test plots was low, but at the most heavily used sites, pheasants visited reference plots more than baited plots (P = 0.004). We conclude that (1) pheasants will eat brown rice treated with DRC-1339; and (2) although chances of exposure to an acute lethal dose can be reduced by increasing the dilution, harmful repeated doses could be obtained because avoidance of feeding sites, following sublethal exposure, cannot be assumed.

Characteristics of Germinated Colored Rice as a Potential Raw Material for Sikhe

Abstract: This work was to study the possibility of using germinated colored rice as a raw material for sikhe. Colored rice was soaked in water at for 2 days and then germinated at 15, 20, 25 and for upto 10 days. The higher the germination temperature, the higher the germination speed, the rate of increase in activity, and the rate of increase in extract and its sugar content. The viscosity of extract rapidly decreased first and then slightly increased during germination. The germination speed of colored rice was lower than that of brown rice at . The germinated colored rice can be used for sikhe not as a saccharifying agent but as a substitute for white rice for the nutritional purpose.

Parboiling of brown rice: effect of variety and parboiling conditions.

Abstract: Suitability of dry-heat (roasting) parboiling process for brown (dehusked) rice of two fine and two coarse varieties was studied. While the fine grain varieties got parboiled to a mild degree, by roasting in hot sand (1:4) at 180oC to 200oC for 1.75 to 2.75 min, the coarse varieties, having white-belly, could not be fully parboiled. The parboiled rice produced by this treatment required less time to cook than normal steam-parboiled rice. Steaming of brown rice for 30 to 40 min under mild (0.5 kg/cm2) pressure after soaking for 1 h and tempering for about 5 h (room temperature) produced fully parboiled rice from both fine and coarse varieties. Cooking properties of this mildly pressure-parboiled brown rice were very close to those exhibited by normal steam-parboiled rice.

Effect of microwave energy on lipase inactivation and storage stability of brown rice

Abstract: Microwave energy was used as a thermal treatment for the inactivation of lipase and consequent improvement in the long-term storage stability of brown rice. The improvement of brown rice stability during storage would lead to an increase in its consumption. A greater utilization of brown rice could increase its economic value and nutritional benefits. The three parameters considered most important were studied: I) microwave energy level (maximum and medium); 2) initial moisture content (13.4, 14.6 and 17.3%) and 3) time of treatment (20 to 140 s). Microwave energy treatment was shown to be effective in the control of the lipase activity of brown rice with the maximum inactivation rate at the maximum power of microwave energy, a treatment time of 80 s and initial moisture content of 14.6%. Moisture content of brown rice treated by microwaves presented a reduction. During storage of the samples, a decrease in the production of free fatty acids was observed.

Method for germinating dehulled brown rice

Abstract: This invention relates to a method for germinating dehulled brown rice comprising the steps of selecting fully matured rice having strong germination force among rice having peeled-off chaffs immersed in salty water, pounding the selected fully matured rice into dehulled brown rice, germinating primarily the dehulled brown rice in the water for 6 to 10 hours at a temperature of 12° to 18° C. and thereafter remaining in the water for 1 to 8 hours at a moderate increased temperature of 20° to 32° C. germinating the primary germinating dehulled brown rice which is located at approximately 1 cm above a water level at ambient temperature for 2 to 5 hours, and next the free of water dehulled brown rice being immersed in the salty water or mud-deposited water for 8 to 24 hours at a temperature of 20° C. and repeating the germination of the dehulled brown rice in ambient air and in the salty water or mud-deposited water until bubbles are observed from the dehulled brown rice, and germinating repeatedly the dehulled brown rice in the ambient air at a temperature of 26° to 32° C. and in the salty water or mud-deposited water at the same temperature until a predetermined germinating level is observed from the dehulled brown rice.

Automatic rice milling and selling system

Abstract: PROBLEM TO BE SOLVED: To add a function milling brought brown rice to an automatic rice milling and vending machine which mills brown rice stored in an automatic vending machine type case and discharges it, also to reduce the possibility of mischief, robbery, etc., to the automatic rice milling and vending machine, to store mass rice fran and also to prevent a worm, etc., from intruding a rice milling device. SOLUTION: This system is provided with an automatic rice milling and vending machine 2 that is provided with brown rice storage tanks 7, a rice milling device 10, a brown rice carrying device 12 which sends the brown rice discharged from the tanks 7 to the device 10, a blower 13 which absorbs rice fran from the device 10 and rice fran box arrangement space S for arranging a rice fran box 64 that can store rice fran absorbed by the blower 13 in an automatic vending machine type case 6, provides parallelly a rice fran box storage case 5 storing a rice fran box 4 at the side of the machine 2, provides the case 5 with a brown rice throwing opening 3 and provides a brown rice transferring device 61 which sends the brown rice thrown in from the opening 3 to the device 12 of the machine 2 and a transfer duct 56 for transferring rice fran from the blower 13 to the box 4 in the case 5 in the ways that are freely attachable and detachable to/from the machine 2.

Contents of Amino Acids of Milled Grains from Rice Cultivars of Different Varietal Groups

Abstract: Differences in amounts of essential amino acids (EAA) after hydrolysis of proteins were examined using milled seeds from 10japonica, 10 indica and 5 javanica cultivars Many essential amino acids, ie, histidine (His), threonine (Thr), isoleucine (Ile), Ieucine (Leu), and phenylalanine (Phe) were higher in Gaiya Dhan Tosar, and His, Tbr, valine (Val), methionine (Met), Leu and Phe were higher in Hu-nan-zao than in other cultivars (Duncan's multiple range test, p<005) The concentrations of Val, Met, Ile, and Leu were higher in Sasanishiki, and concentrations of Val, Met, Leu, and Phe were higher in Somewake and Calrose 76 The concentrations of Phe were higher in Ambar and concentrations of Met were higher in Dao-ren-qiao Concentrations of lysine (Lys) were higher in Ambar, British Honduras Creole, Dao-ren-qiao, Gaiya Dhan Tosar, Mao-zu-tao, and Milyang 23 Concentrations of His were higher in Rinnatto 7616 Thus, the next goal may be to examine the genetic behavior of these essential amino acids Concentrations of EAA per kg-dry weight were significantly correlated with amounts of EAA per 1000 brown rice grains The two rice cultivar groups were correctly discriminated based on concentrations of the EAA However, only glycine (Gly) significantly contributed to the discriminant function

Goods-receiving device for drying, preparation and storage facility

Abstract: PROBLEM TO BE SOLVED: To prevent the mixture of grains of different quality by providing a goods- receiving device with a charge control section actuated by a quality judging output of a quality meter, operating a charging machine based on control signals and classifying grains of equal quality into one tank SOLUTION: In a goods-receiving preliminary inspection device 12, samples are taken out of a standby box 15 and husked to prepare brown rice, and the waste husked gain selection and separation is carried out, and the quality measurement is carried out for a part of samples by a quality meter 13, while the taste judgment is performed for other samples by a taste member 14 Based on the water content percentage of grains and the result of the preliminary inspection, the evaluation for received grains is performed and automatic shutters 10 of standing-by goods receiving flow adjustment tanks 8 are opened, and in the case of the good evaluation result, the grains are transferred to a charging machine 17 through a storage tank discharge elevator 16, and the grains are classified into the evaluation tanks based on the evaluation ranks of the quality and taste and charged into respective storage tanks 18 The storage tanks for storing the gains to be received can be decided by such arrangement

Empirical investigation of the rice production structure in taiwan, 1976-93

Abstract: N the early period of Taiwan’s economic development, in particular during the 1950s and 1960s, rice production increased rapidly, not only meeting the needs of domestic food consumption but also providing a surplus for export. However, since around the mid-1970s, Taiwan’s agriculture has witnessed a general decrease in the production of rice which fell from a peak of 2.71 million metric tons (in terms of brown rice) in 1976 to 1.82 million metric tons in 1993, corresponding to a 33 per cent reduction during the seventeen-year period. Needless to say, the total production is a product of the total planted area and the yield per unit of land. How did these two factors change in the course of rice production in Taiwan? To begin with, the total planted area for rice production has shown a strong downward trend. It decreased drastically from 790,248 hectares in 1975 to 391,457 hectares in 1993, corresponding to a 50 per cent reduction during the eighteen-year period. There are two main reasons for such a decrease in the rice production: (1) a switch in 1977 from a policy of unlimited purchases to one that limited purchases by the government; and (2) the paddy field diversion program launched in 1984. On the other hand, however, there has been a significant increase in the yield per hectare from 3,450 kilograms in 1976 to 4,655 kilograms in 1993 (in terms of brown rice), corresponding to almost a 35 per cent increase during the seventeenyear period, and implying a compound annual growth rate of 1.8 per cent which is fairly high on an international standard (see Hayami 1995, p. 101). The higher

Selection plate angle displaying device in shelling-selecting apparatus

Abstract: PROBLEM TO BE SOLVED: To enable the confirmation of display lamps even from a remote place and to allow work to be continued with ease by installing the several display lamps which can display the right and left inclinations of a selection plate in several stages at desired positions. SOLUTION: With regards the selecting condition of a selection plate 9, when grains are loaded unevenly on the side of a brown rice discharge part, a fan-shaped toothed gear 81 is fixed on the shaft of a shaft fixing part 16, a toothed gear 82 is engaged with the gear 81, and a potentiometer is attached to the gear 82. When the selection plate 9 is inclined, the potentiometer is rotated corresponding to the inclination, the inclination angle of the plate 9 is detected, and the detected inclination angle is displayed by display lamps 85 of five stages to make sure of the inclination angle. In this way, since the right and left inclinations of the plate 9 are displayed by several display lamps 85, the lamps can be confirmed even from a remote place, allowing work to be continued with ease.

Influences of Resource Patch Distribution on a Host-Parasitoid System Stability in Patchy Environment: A Laboratory Study

Abstract: Influences of the spatial distribution of resource patches on the host-parasitoid system (brown rice patch - rice weevil - Anisopteromalus calandrae ) dynamics and stability in patchy environment were studied with a biological model system. When the 40 resource patches (each containing 5 g of brown rice) were contagiously distributed among 453 empty patches, the host population increased logistically and then fluctuated at an equilibrium level about 5,000. However, when the resource patches were randomly distributed, the host population showed a cyclical fluctuations in the range from 532 to 7089 with significant delayed density-dependence. Distribution of resource patches affected the distribution of hosts among resource patches, which could be a reason for the different features of population dynamics in the two system. In both resource patch distribution systems, the interactions between host and parasitoid populations could be persistent and maintained at an equilibrium level with oscillatory damping. The equilibrium level in each system was far below than that in the system without parasitoid, suggesting that the parasitoid did regulate the host population. However, overall mortality of host due to the parasitism was host density-independent in the contagious system or inversely host density-dependent in the random system. Therefore, the regulation seemed due not to overall host density-dependent parasitism, but rather to the indirect effect of the parasitoid leading the host population to be highly aggregating to some resource patches, which, in turn, resulted in stronger intraspecific competition. The key factor in regulation of the host population was estimated to be intraspecific competition in the contagious resource patch system, whereas it was parasitism in the random patch system. The persistence and stability of host-parasitoid population interaction, the role of parasitoid in the interaction and the resulting equilibrium level were discussed with reference to the resource patch distribution.

Differences of Mineral Contents in a Single Grain of Brown Rice on the Location of Panicle

Abstract: Relationships between the location of panicles and mineral contents in a single grain of rice were investigated. A total of 296 brown rice grains were collected from 4 panicles, Oryza sativa L.subsp.japonica cv."Nipponbare". Phosphorus, potassium, magnesium, calcium, and zinc were measured by IGP-AES after the wet digestion of each grain with HNO3-HGlO4. Both the mineral concentration(% or mg/g)and the amount(mg/grain)in a single brown rice grain were calculated. Concerning the dry weight and mineral contents, significant differences among panicles were determined by the Kruskal-Wallis test. The locations of panicles were sorted by 9 kinds of positions on a rachis branch. Dry weight, K concentration, and P and Mg amounts in a single grain showed significant differences in the panicle locations by the same test in each panicle. K concentration increased with a late flowering order of spikelets. P and Mg amounts were large in heavy grains on primary rachis branches.

Rice milling machine equipped with device for detecting amount of rice bran

Abstract: PROBLEM TO BE SOLVED: To provide a rice milling machine in which holding and takeout of rice bran are easily performed and utilization of unspecified many people is easily performed and amount of rice bran held in the inside is easily detected and accurately weighed even in an ununiformly accumulated state and installation in a supermarket and a convenience store is suitable. SOLUTION: The rice milling machine is equipped with a rice milling part for milling brown rice charged in a hopper and a rice bran vessel which is arranged just below the rice milling part and holds rice bran. A pressure receiving plate 41 for supporting neatly the whole base of the rice bran vessel and a detection device 40 arranged in the lower part of the pressure receiving plate are provided on the underside of the rice bran vessel. the detection device 40 is provided with at least three pieces of sensing arms 42, in which the outer ends are swingably supported on supporting points 45 and the inner ends are connected to one detection switch 43, and provided with a detection spring 44 which is arranged on the inner end sides of the sensing arms 42 and displaced in the case of being pressed by prescribed force and allows actuation of the detection switch 43. The rice bran vessel is constituted so as to be freely taken in and out while being slid on the pressure receiving plate 41.

Pre-processing method for rice grain for cooking rice

Abstract: PROBLEM TO BE SOLVED: To easily and inexpensively pre-process rice grains for cooking rice so as to improve the rice cooking property of brown rice by irradiating unpolished rice with microwaves before supplying it for cooking the rice. SOLUTION: For instance, a rice grain supply device 3 for supplying the brown rice (s) is provided between a pair of belt conveyors 1 and 2 provided with belts (a) made of teflon and the microwave irradiation device 4 of a capacity 3.9kW capable of freely irradiating the brown rice (s) with the microwaves is provided on the upper part of the belt conveyors 1 and 2. Further, a device 5 for recovering the brown rice (s) irradiated with the microwaves is provided on the downstream side of the belt conveyors 1 and 2 and a microwave reflection part 6 and a carrying speed controller 7 for freely adjusting the operation speed of the belt conveyors 1 and 2 are provided on the lower part of the belt conveyors 1 and 2. Also, a casing 8 for preventing the leakage of the microwaves to the outside of the device is provided.

Influence of Low Air Temperature in 1993 and High Air Temperature in 1994 on Palatability and Physicochemical Characteristics of Rice Varieties in Fukushima Prefecture

Abstract: The influence of low air temperature in 1993 and high air temperature in 1994 on the palatability and physicochemical characteristics of rice varieties were examined.A low air temperture during the ripening period caused a high amylose content in the rice in 1993, and a high air temperture during the ripening period caused a low amylose content in the rice in 1994.Sterility was induced by the low air temperture during July and August 1993, and the sterility increased the nitrogen content in brown rice.Breakdown values decreased as the amylose content in the rice and nitrogen content in brown rice increased.The amylose content in the rice, affected by air temperture during the ripening period, had a strong influence on breakdown values.A low amylose content in the rice showed high palatability in 1994.A clear relation was not observed between amylose content in rice and palatability, although palatability deteriorated as the amylose content in the rice increased in 1993.

Selection for High Palatability Lines by Amylose Content Adjusted by Heading Date for Rice Breeding

Abstract: Rice palatability correlates with amylose content, which correlates with heading date, showing that indirect selection through low amylose content for high palatability usually results in predominantly early heading genotypes.To overcome this problem, a regression equation of milled rice amylose content on heading date was calculated.The residual(observed amylose content value-estimated value from the regression)+average of all observed values were designated as adjusted amylose content value.Tests for three years revealed that adjusted amylose content significantly correlated with palatability(-0.535<:**>l:, -0.439<:**>l:and -0.589<:**>l:), showing that palatability and amylose content correlated even among genotypes with the same heading date.Correlations between adjusted amylose content and the following year's palatability were significant for three years(-0.470*, -0.417<:**>l: and -0.479<:**>l:), showing that genotypes selected for low adjusted amylose content had relatively high palatability in the following year.These results show that adjusted amylose content could be used as a criterion for selecting highly palatable genotypes with a wide range of heading dates.Similar results were obtained for brown rice amylose.