Development of a novel formula for estimating the amylose content of starch using japonica milled rice flours based on the iodine absorption curve

Figures & data

Table 1. Analysis of iodine absorption parameters of starch or milled rice flours from 27 japonica rice samples in 2018.

	Milled rice		Milled rice		Milled rice		Milled rice		Starch		Starch		Starch		Starch
	λmax(nm)	SD	Aλmax	SD	λmax/Aλmax	SD	AAC(%)	SD	λmax(nm)	SD	Aλmax	SD	λmax/Aλmax	SD	AAC(%)	SD
Akitakomachi	564.5a	12.0	0.234a	0.006	2412.5a	6.9	10.5a	0.1	585.0a	0.0	0.339a	0.001	1728.2a	3.6	18.3a	0.1
Datemasayume	535.0b	1.4	0.233a	0.006	2302.0a	69.1	7.0b	0.4	558.0b	2.8	0.229b	0.011	2439.4b	38.0	9.1bc	0.6
Ginganoshizuku	563.0a	1.4	0.296b	0.001	1905.2b	0.2	13.3c	0.1	578.0c	1.4	0.316a	0.001	1832.0c	8.6	16.4c	0.1
Hatsushimo	567.0a	0.0	0.290b	0.001	1958.6b	4.8	13.6c	0.1	582.0a	2.8	0.296c	0.002	1969.6c	23.7	15.2c	0.2
Hitomebore	565.0a	2.8	0.291b	0.000	1941.6b	9.7	13.2c	0.1	579.0c	0.0	0.298c	0.006	1943.3d	36.9	15.1c	0.4
Ichihomare	555.5c	0.7	0.288b	0.000	1928.8b	2.5	12.2d	0.0	571.3c	2.1	0.303c	0.003	1885.5c	24.9	15.4c	0.3
Kinumusume A	573.5d	2.1	0.273c	0.001	2104.6a	2.3	13.0c	0.1	581.5a	2.1	0.335a	0.000	1735.8a	6.3	17.8a	0.1
Kinumusume B	557.5c	0.7	0.299b	0.002	1867.7c	10.9	13.0c	0.1	574.0c	1.4	0.304c	0.001	1891.3c	9.1	15.1c	0.2
Koshihikari A	561.5a	0.7	0.308b	0.004	1826.1c	18.7	14.2e	0.3	577.5c	2.1	0.310c	0.002	1866.0c	19.6	15.8c	0.2
Koshihikari B	562.0a	0.0	0.301b	0.001	1867.1c	8.8	13.8c	0.1	580.5a	2.1	0.310c	0.000	1872.6c	6.8	15.9c	0.0
Morinokumasan	557.0c	4.2	0.283c	0.000	1968.2b	15.0	12.0d	0.1	576.0c	1.4	0.294c	0.001	1959.2d	14.2	14.6c	0.1
Nanatsuboshi A	574.0d	1.4	0.277c	0.000	2072.2a	5.1	13.5c	0.2	583.0a	1.4	0.325a	0.007	1794.3a	43.4	17.4d	0.5
Nanatsuboshi B	559.5a	0.7	0.279c	0.001	2005.4a	7.6	12.0d	0.0	583.5a	2.1	0.309c	0.001	1891.4c	2.5	16.3c	0.1
Ryunohitomi	533.0b	4.2	0.232a	0.002	2302.6a	39.4	6.3b	0.2	549.0b	4.2	0.260d	0.001	2115.6b	10.6	10.4b	0.1
Sagabiyori	565.5a	4.9	0.301b	0.001	1878.7c	7.6	14.1e	0.1	582.5a	0.7	0.333a	0.004	1749.4a	24.4	17.9d	0.4
Sasanishiki A	559.5a	2.1	0.292b	0.001	1916.1b	2.0	12.3d	0.1	581.0a	0.0	0.314c	0.002	1853.3c	12.5	16.4c	0.2
Sasanishiki B	562.5a	0.7	0.301b	0.001	1871.9c	6.8	13.6c	0.2	577.0c	1.4	0.306c	0.001	1885.7c	13.3	15.7c	0.1
Seitennohekireki A	564.5a	3.5	0.290b	0.003	1946.6b	6.8	13.4c	0.1	583.0a	0.0	0.329c	0.001	1772.1a	7.6	17.7d	0.1
Seitennohekireki B	562.5a	2.1	0.293b	0.000	1919.8b	7.2	13.0c	0.0	577.5c	2.1	0.304c	0.004	1899.9c	33.5	15.5c	0.2
Tsuyahime A	571.5d	0.7	0.291b	0.001	1963.9b	12.0	14.1e	0.0	582.0a	1.4	0.341a	0.001	1709.3a	0.6	18.6a	0.1
Tsuyahime B	574.0d	2.8	0.302b	0.016	1906.8b	12.0	14.8e	0.8	577.0c	4.2	0.324a	0.001	1780.9a	5.3	17.0d	0.2
Tsuyahime C	558.0a	1.4	0.290b	0.001	1927.5b	9.6	12.6d	0.1	576.0c	0.0	0.295c	0.001	1952.6d	9.4	14.7c	0.0
Yukiwakamaru	569.5a	0.7	0.316b	0.001	1802.2c	5.8	15.5f	0.2	586.0a	1.4	0.323a	0.002	1817.1c	7.6	17.3d	0.2
Yumeobako	559.0a	1.4	0.285b	0.004	1965.0b	29.4	12.0d	0.0	582.0a	0.0	0.281d	0.001	2071.2b	10.4	14.1e	0.1
Yumepirika A	556.5c	0.7	0.273c	0.001	2038.5a	8.0	11.1d	0.2	576.0c	0.0	0.308c	0.004	1870.3c	25.8	16.0c	0.3
Yumepirika B	560.0a	1.4	0.268c	0.001	2093.5a	0.2	11.4d	0.1	574.5c	0.7	0.303c	0.000	1896.0c	2.3	15.5c	0.0
Yumeshizuku	555.0c	1.4	0.282c	0.001	1971.6b	10.0	11.7d	0.1	571.5c	0.7	0.283c	0.004	2023.2b	22.8	13.5e	0.5

The same letter means not significantly different (p < 0.05).

Table 2. Pasting properties of 27 japonica milled rice samples in 2018.

	Max.vis.		Mini.vis.		Break.d		Final.vis		Setback
	(RVU)	SD	(RVU)	SD	(RVU)	SD	(RVU)	SD	(RVU)	SD
Akitakomachi	334.3a	0.4	138.8a	3.3	195.5a	3.7	258.4a	4.5	−75.9a	4.9
Datemasayume	350.4b	1.2	101.5b	1.8	248.9b	0.5	183.3b	2	−167.0b	0.8
Ginganoshizuku	354.8b	4	155.7c	0.4	199.1a	3.7	282.1c	1	−72.6a	3
Hatsushimo	325.0a	8.3	135.1a	4.8	189.9a	3.5	260.2a	2.4	−64.9a	6
Hitomebore	356.5b	8.4	133.6a	0.8	222.9a	7.5	247.6d	0	−108.9c	8.4
Ichihomare	362.5b	6.1	150.8c	1.4	211.8a	4.7	280.0c	1.2	−82.5a	4.9
Kinumusume A	357.1b	0.5	157.1c	2.5	200.0a	2	291.7c	4.2	−65.4a	3.7
Kinumusume B	396.4c	1.8	157.0c	0.9	239.5b	0.9	276.1c	1	−120.3c	0.8
Koshihikari A	402.5c	2.1	147.6c	1.3	255.0b	0.8	259.4a	1.3	−143.1b	0.8
Koshihikari B	379.0d	0.6	142.4c	0.8	236.7b	0.1	260.1a	1.2	−118.9c	0.6
Morinokumasan	351.8b	3.2	150.7c	0.8	201.2a	4	269.5a	1	−82.4a	4.2
Nanatsuboshi A	325.8a	6.5	136.6a	1.2	189.2a	5.2	262.5a	0.9	−63.4a	5.6
Nanatsuboshi B	319.1a	7.5	133.3a	5.5	185.9a	1.9	259.1a	3.8	−60.0a	3.7
Ryunohitomi	367.9d	1.5	128.6a	0.2	239.3b	1.7	210.5b	1	−157.5b	2.5
Sagabiyori	343.0a	1.5	140.2d	1.3	202.9a	0.2	271.1c	1.5	−72.0a	0.1
Sasanishiki A	342.0a	1.1	149.7d	0.2	192.4a	0.9	283.7c	0.9	−58.4a	0.2
Sasanishiki B	363.5b	3.7	150.6c	1.2	212.8a	2.5	283.6c	0.1	−79.9a	3.6
Seitennohekireki A	333.5a	4.2	175.0e	0.3	158.6c	4.5	322.0e	1	−11.5d	5.2
Seitennohekireki B	341.4a	1.3	175.7e	1.4	165.7c	0.1	321.3e	1.2	−20.2d	0.1
Tsuyahime A	344.7a	1.4	156.3c	0.4	188.4a	1.1	290.9e	0.4	−53.8a	1
Tsuyahime B	370.9d	7	167.6c	3	203.3a	4	300.5e	2.1	−70.3a	4.9
Tsuyahime C	407.0c	6.8	180.3e	1.6	226.8a	5.1	309.4e	0.9	−97.7c	5.9
Yukiwakamaru	351.0b	1.2	157.8c	3.4	193.2a	2.2	289.5c	2.8	−61.5a	1.5
Yumeobako	328.0a	8	143.0d	3.8	185.0a	4.2	268.8c	3.7	−59.2a	4.3
Yumepirika A	322.1a	##	138.2a	1.6	184.0a	16	258.3a	2.5	−63.8a	20.1
Yumepirika B	340.0a	0.4	131.5a	0.4	208.5a	0.1	244.0d	1	−96.0c	0.6
Yumeshizuku	414.9c	3.6	163.0c	0.9	251.9b	4.5	279.3c	1.4	−135.6b	4.9
	Past.t		Consis
	°C	SD	(RVU)	SD	Max/Final	SD	Mini	SD	consis	SD
Akitakomachi	65.1a	0.4	119.5a	1.2	2.4a	0.1	1.3a	0.0	−0.6a	0.0
Datemasayume	66.4b	0.3	81.8b	0.2	3.5b	0	1.9b	0.0	−2.0b	0.0
Ginganoshizuku	65.1a	0.6	126.5a	0.6	2.3a	0	1.3a	0.0	−0.6a	0.0
Hatsushimo	64.2c	0.4	125.0a	2.4	2.4a	0	1.2a	0.0	−0.5a	0.1
Hitomebore	65.6a	0.1	114.0a	0.8	2.7a	0	1.4a	0.0	−1.0b	0.1
Ichihomare	66.3b	0.1	129.3c	0.2	2.4a	0	1.3a	0.0	−0.6a	0.0
Kinumusume A	65.2a	0.1	134.6c	1.7	2.3a	0	1.2a	0.0	−0.5a	0.0
Kinumusume B	68.6b	0.2	119.2a	0.1	2.5a	0	1.4a	0.0	−1.0b	0.0
Koshihikari A	65.7a	1.5	111.8a	0	2.7a	0	1.6b	0.0	−1.3b	0.0
Koshihikari B	66.9b	0.2	117.8a	0.5	2.7a	0	1.5b	0.0	−1.0b	0.0
Morinokumasan	66.7b	0	118.8a	0.2	2.3a	0	1.3a	0.0	−0.7a	0.0
Nanatsuboshi A	61.5d	0.9	125.8a	0.4	2.4a	0	1.2a	0.0	−0.5a	0.0
Nanatsuboshi B	64.6a	2.1	125.9a	1.7	2.4a	0	1.2a	0.0	−0.5a	0.0
Ryunohitomi	67.3b	0.6	81.8b	0.8	2.9b	0	1.7b	0.0	−1.9c	0.1
Sagabiyori	64.4c	0.1	130.9c	0.2	2.4a	0	1.3a	0.0	−0.5a	0.0
Sasanishiki A	66.8b	0	134.0c	0.7	2.3a	0	1.2a	0.0	−0.4a	0.0
Sasanishiki B	66.7b	0.1	133.0c	1.1	2.4a	0	1.3a	0.0	−0.6a	0.0
Seitennohekireki A	65.2a	0.2	147.1d	0.7	1.9c	0	1.0a	0.0	−0.1d	0.0
Seitennohekireki B	65.2a	0	145.6d	0.2	1.9c	0	1.1a	0.0	−0.1d	0.0
Tsuyahime A	65.3a	0	134.6c	0.1	2.2a	0	1.2a	0.0	−0.4a	0.0
Tsuyahime B	64.4c	1.7	132.9c	0.9	2.2a	0	1.2a	0.0	−0.5a	0.0
Tsuyahime C	68.1b	0.1	129.1c	0.8	2.3a	0	1.3a	0.0	−0.8b	0.1
Yukiwakamaru	65.2a	0	131.7c	0.6	2.2a	0	1.2a	0.0	−0.5a	0.0
Yumeobako	66.0b	1.2	125.8a	0.1	2.3a	0	1.2a	0.0	−0.5a	0.0
Yumepirika A	62.9d	0	120.2a	4.1	2.3a	0.1	1.2a	0.1	−0.5a	0.2
Yumepirika B	63.8c	0.2	112.6a	0.6	2.6a	0	1.4a	0.0	−0.9b	0.0
Yumeshizuku	67.7b	0.5	116.3a	0.5	2.5a	0	1.5b	0.0	−1.2b	0.0

The same letter means not significantly different (p < 0.05).

Table 3. Physical properties of cooked milled rice of 27 japonica rice samples in 2018 using Tensipresser.

	Surface				Surface				Surface		Surface		Overall		Surface		Overall
	layer		Overall		layer		Overall		layer		layer		Balance		layer		Balance
	Hardness		Hardness		Stickiness		Stickiness		Adhered mass		Balance		degree		Balance		degree
	(H 1)	SD	(H 2)	SD	S1: (-H 1)	SD	S2:(-H 2)	SD	(L 3)	SD	-H1/H1(H1)	SD	-H2/H2(H2)	SD	A3/A1(A1)	SD	A6/A4(A2)	SD
Akitakomachi	91.2 a	19.5	1894.0 a	179.2	−18.3 a	4.0	−418.9 a	36.1	3.128 a	0.215	0.209 a	0.058	0.223 a	0.028	0.333 a	0.136	0.126 a	0.047
Datemasayume	51.8 b	11.7	1573.0 b	145.6	−13.8 b	3.1	−410.7 a	50.4	2.899 a	0.570	0.273 b	0.059	0.262 b	0.033	0.547 b	0.182	0.189 b	0.047
Ginganoshizuku	62.3 c	16.2	1425.0 c	194.1	−16.0 c	3.6	−264.6 b	36.2	2.928 a	0.555	0.266 b	0.061	0.187 c	0.025	0.471 d	0.211	0.179 b	0.045
Hatsushimo	87.3 a	19.7	1835.0 a	216.1	−16.0 c	5.4	−431.7 a	35.9	2.949 a	0.566	0.180 a	0.041	0.239 a	0.041	0.279 a	0.078	0.118 a	0.027
Hitomebore	64.1 c	16.0	1473.0 c	263.6	−13.9 b	3.9	−246.7 b	88.1	2.816 a	0.792	0.221 a	0.057	0.163 c	0.035	0.392 c	0.160	0.151 c	0.037
Ichihomare	76.3 d	20.9	1754.0 d	166.3	−14.6 b	5.5	−372.2 c	38.2	3.024 a	0.490	0.193 a	0.052	0.213 a	0.023	0.306 a	0.096	0.120 a	0.036
Kinumusume A	57.6 c	21.7	1809.0 a	153.8	−12.0 d	4.1	−352.2 c	46.2	2.865 a	0.814	0.223 a	0.068	0.196 a	0.031	0.395 c	0.200	0.120 a	0.047
Kinumusume B	70.1 d	17.9	1552.0 c	189.2	−16.0 c	5.0	−330.0 c	54.0	3.062 a	0.434	0.229 a	0.045	0.213 a	0.032	0.405 c	0.122	0.160 c	0.038
Koshihikari A	69.0 d	17.1	1741.0 d	137.9	−15.2 c	5.1	−337.3 c	31.7	2.925 a	0.541	0.222 a	0.048	0.195 a	0.026	0.395 c	0.147	0.134 a	0.029
Koshihikari B	71.1 d	17.2	1782.0 d	164.9	−15.7 c	5.0	−367.0 c	26.5	2.966 a	0.574	0.222 a	0.049	0.208 a	0.023	0.395 c	0.107	0.134 a	0.028
Morinokumasan	72.9 d	19.2	1715.0 d	150.3	−17.1 a	6.1	−380.3 c	37.0	3.015 a	0.460	0.232 a	0.038	0.223 a	0.026	0.402 c	0.095	0.151 c	0.029
Nanatsuboshi A	67.7 d	12.6	1961.0 a	185.3	−8.9 e	4.8	−382.3 c	39.2	3.204 a	0.070	0.132 c	0.066	0.197 a	0.027	0.216 e	0.084	0.066 d	0.018
Nanatsuboshi B	60.2 c	15.1	1572.0 c	224.0	−9.7 e	2.9	−368.6 c	53.9	2.975 a	0.579	0.165 a	0.040	0.236 a	0.029	0.261 e	0.089	0.117 a	0.046
Ryunohitomi	67.8 d	20.5	1933.0 a	177.7	−16.7e	6.1	−494.7 d	67.0	3.104 a	0.401	0.248 d	0.058	0.255 b	0.020	0.511 b	0.171	0.160 c	0.054
Sagabiyori	90.4 a	25.8	1912.0 a	212.7	−18.5 a	6.2	−432.4 a	43.4	3.015 a	0.476	0.207 a	0.048	0.229 a	0.035	0.336 f	0.137	0.129 a	0.036
Sasanishiki A	72.1 d	14.7	1687.0 d	161.1	−15.1 c	3.5	−368.5 c	36.9	3.008 a	0.389	0.215 a	0.051	0.220 a	0.025	0.328 f	0.107	0.136 e	0.050
Sasanishiki B	68.4 d	13.5	1717.0 d	139.9	−14.6 b	4.0	−366.4 c	30.4	3.005 a	0.440	0.217 a	0.057	0.215 a	0.023	0.349 f	0.133	0.135 e	0.047
Seitennohekireki A	65.6 c	13.6	1685.0 d	184.2	−13.2 d	4.2	−413.3 a	31.5	2.852 a	0.656	0.206 a	0.065	0.248 b	0.026	0.347 f	0.157	0.148 e	0.048
Seitennohekireki B	66.8 c	15.1	1610.0 e	140.4	−13.7 d	3.9	−367.9 c	43.4	2.965 a	0.571	0.209 a	0.045	0.229 a	0.026	0.349 f	0.107	0.143 e	0.047
Tsuyahime A	67.3 c	18.1	1816.0 a	173.8	−12.9 d	5.1	−399.2 a	44.2	2.866 a	0.603	0.197 a	0.062	0.223 a	0.042	0.363 f	0.196	0.120 a	0.038
Tsuyahime B	60.2 c	12.6	1612.0 e	271.4	−11.6 d	3.6	−401.5 a	51.0	3.082 a	0.355	0.197 a	0.062	0.259 b	0.067	0.359 f	0.132	0.134 e	0.037
Tsuyahime C	79.7 d	20.3	1685.0 e	173.7	−14.4 b	4.8	−412.2 a	35.9	3.052 a	0.422	0.182 a	0.046	0.247 b	0.035	0.283 a	0.095	0.123 a	0.032
Yukiwakamaru	93.1 a	24.4	1846.0 a	284.8	−20.4 a	8.6	−327.2 c	56.6	2.941 a	0.514	0.222 a	0.072	0.179 c	0.027	0.313 a	0.118	0.132 e	0.044
Yumeobako	65.3 c	12.9	1814.0 a	184.1	−15.1 b	3.9	−386.3 c	53.4	3.077 a	0.420	0.234 a	0.056	0.217 a	0.050	0.412 c	0.109	0.130 e	0.029
Yumepirika A	63.7 c	15.5	1779.0 a	263.7	−14.3 b	4.4	−453.9 a	46.9	2.904 a	0.600	0.225 a	0.056	0.259 b	0.033	0.434 d	0.174	0.165 c	0.052
Yumepirika B	65.4 c	14.6	1805.0 a	143.2	−14.7 b	3.6	−414.3 a	33.1	3.080 a	0.399	0.230 a	0.052	0.231 a	0.025	0.402 c	0.146	0.137 e	0.047
Yumeshizuku	76.7 d	17.3	1732.0 d	135.9	−17.8 a	4.7	−383.7 c	50.4	2.976 a	0.453	0.236 a	0.054	0.222 a	0.023	0.385 c	0.121	0.157 c	0.053

The same letter means not significantly different (p < 0.05).

Table 4. Result of sensory test of 27 japonica rice samples in 2018.

	Appearance	SD	Aroma	SD	Taste	SD	Hardness	SD	Stickiness	SD	Overall	SD
											evaluation
Akitakomachi	2.9 a	0.7	2.6 a	0.4	2.7 a	0.6	3.3 a	1.1	2.9 a	0.8	2.9 a	0.9
Datemasayume	3.1 a	1.0	3.2 a	0.9	3.1 a	0.6	1.3 b	0.4	4.6 b	0.4	3.1 a	0.9
Ginganoshizuku	3.4 a	0.5	3.0 a	0.3	3.0 a	0.6	2.7 a	0.6	3.1 a	0.9	3.1 a	0.5
Hatsushimo	3.3 a	0.8	3.3 a	0.4	3.1 a	0.6	2.8 a	0.9	3.5 aa	0.6	3.4 a	0.7
Hitomebore	3.3 a	0.4	2.9 a	0.5	3.1 a	0.6	2.5 c	0.4	3.4 a	0.6	3.1 a	0.7
Ichihomare	3.1 a	0.7	2.5 a	0.7	3.1 a	0.4	2.9 a	0.8	2.8 a	1.0	3.0 a	0.6
Kinumusume A	3.3 a	0.4	2.8 a	0.6	2.8 a	0.5	2.9 a	0.8	2.9 a	1.0	3.4 a	0.7
Kinumusume B	3.1 a	1.1	3.1 a	0.6	3.1 a	0.6	2.8 a	1.2	3.5 a	0.5	3.4 a	0.7
Koshihikari A	2.7 a	0.8	2.7 a	0.8	3.1 a	0.4	2.9 a	0.9	3.2 a	0.8	3.1 a	0.4
Koshihikari B	3.3 a	0.4	2.9 a	0.2	3.4 a	0.4	2.4 c	0.6	3.8 a	0.6	3.1 a	0.6
Morinokumasan	3.1 a	0.8	3.4 a	0.4	3.3 a	0.9	2.4 c	0.8	3.7 a	0.5	3.4 a	0.9
Nanatsuboshi A	2.9 a	0.7	2.9 a	0.2	2.9 a	0.6	3.0 a	0.8	2.9 a	0.5	3.1 a	0.4
Nanatsuboshi B	3.1 a	0.4	2.9 a	0.5	2.9 a	0.6	3.4 a	0.8	3.4 a	0.8	3.1 a	0.6
Ryunohitomi	3.1 a	1.1	3.1 a	0.8	2.9 a	0.5	2.8 a	1.4	2.9 a	0.9	3.0 a	0.5
Sagabiyori	2.8 a	0.8	3.0 a	0.5	3.9 a	0.2	2.4 c	0.3	3.6 a	0.7	3.8 a	0.6
Sasanishiki A	3.0 a	0.9	2.9 a	0.7	3.1 a	0.5	2.6 a	0.9	3.6 a	0.8	2.9 a	0.6
Sasanishiki B	2.9 a	0.8	3.2 a	0.6	3.5 a	0.5	2.9 a	0.5	3.6 a	0.6	3.4 a	0.6
Seitennohekireki A	3.3 a	0.4	3.6 a	0.2	3.3 a	0.4	3.3 a	0.9	3.0 a	0.8	3.2 a	0.4
Seitennohekireki B	3.2 a	0.6	3.1 a	0.7	3.6 a	0.4	2.5 c	0.8	3.6 a	1.0	3.5 a	0.6
Tsuyahime A	3.1 a	0.5	3.1 a	0.3	3.1 a	0.7	3.1 a	0.7	3.1 a	0.9	3.2 a	0.6
Tsuyahime B	3.2 a	0.5	3.1 a	0.8	3.0 a	0.7	3.0 a	0.7	3.1 a	0.8	3.2 a	0.8
Tsuyahime C	3.7 a	0.6	3.5 a	0.4	3.2 a	0.6	2.4 c	0.7	3.6 a	0.7	3.4 a	0.7
Yukiwakamaru	3.1 a	0.6	3.4 a	0.2	3.6 a	0.5	3.0 a	0.9	3.2 a	0.6	3.5 a	0.3
Yumeobako	2.8 a	0.3	2.7 a	0.5	3.2 a	0.5	2.8 a	0.8	3.2 a	0.6	3.0 a	0.6
Yumepirika A	3.6 a	0.7	3.1 a	0.6	3.3 a	0.4	2.2 c	0.6	3.8 b	1.0	3.9 a	0.6
Yumepirika B	3.5 a	0.5	3.4 a	0.6	3.4 a	0.5	2.5 c	1.1	4.1 a	0.4	3.5 a	0.2
Yumeshizuku	2.8 a	0.5	2.9 a	0.5	3.1 a	0.9	3.1 a	0.7	2.9 a	0.5	3.2 a	0.7

The same letter means not significantly different (p < 0.05).

Table 5. Correlation among pasting properties, physical properties, sensory evaluation, and AACs using starch or milled rice flour from 27 japonica rice samples in 2018.

		Milled	Starch	Estimated
		AAC	AAC	AAC
AAC	MilledeAAC	1.00 -
	Starch AAC	0.77 **	1.00 -
	Estimated AAC	0.85 **	0.90 **	1.00 -
Pasting properties	Max.vis.	0.06	−0.27	−0.20
	Mini.vis.	0.57 **	0.45 *	0.43 *
	BD	−0.32	−0.58**	−0.50 **
	Final.vis	0.72 **	0.66 **	0.62 **
	SB	0.52 **	0.71 **	0.63 **
	Pt.	−0.23	−0.46 *	−0.50 **
	Cons	0.77 **	0.79 **	0.74 **
	Max/Fin	−0.62 **	−0.72 **	−0.64 **
	Max/Min	−0.67 **	−0.79 **	−0.72 **
	SB/Con	0.69 **	0.81 **	0.75 **
Physical properties	Surface layer hardness (H1)	0.28	0.30	0.24
	Overall hardness(H2)	−0.07	0.18	0.13
	Surface layer stickiness (S1)	0.05	0.12	0.20
	Overall stickiness(S2)	0.49 *	0.22	0.33
	Surface layer adhered mass	−0.18	−0.06	−0.05
	BalanceH1(S1/H1)	−0.43*	−0.51 **	−0.54 **
	BalanceH2(S2/H2)	−0.49 **	−0.35	−0.44 *
	BalanceA1(A3/A1)	−0.58 **	−0.61 **	−0.62 **
	BalanceA2(A6/A4)	−0.44 *	−0.55 **	−0.62 **
Sensory test	Appearance	−0.03	0.00	−0.03
	Aroma	0.05	−0.13	−0.08
	Taste	0.36	0.09	0.04
	Hardness	0.40 *	0.57 **	0.51 **
	Stickiness	−0.23	−0.41 *	−0.37
	Overall evaluation	0.28	0.22	0.20

*Correlation is significant at 5% (t test).

**Correlation is significant at 1% (t test).

Table 6. Correlation between results of analysis iodine absorption curve of starch and those using milled rice flour from 27 japonica rice in 2018.

	Milled rice	Milled rice	Milled rice	Milled rice	starch	Starch	Starch	starch
	AAC	λmax	Aλmax	λmax/Aλmax	AAC	λmax	Aλmax	λmax/Aλmax
Milled rice AAC	1.00-
Milled rice λmax	0.88**	1.00-
Milled rice Aλmax	0.90**	0.60**	1.00-
Milled rice λmax/Aλmax	−0.81**	−0.45*	−0.98**	1.00-
starch AAC	0.77**	0.89**	0.50**	−0.35	1.00-
Starch λmax	0.80**	0.87**	0.57**	−0.45*	0.86**	1.00-
Starch Aλmax	0.72**	0.86**	0.46*	−0.31	0.99**	0.79**	1.00-
starch λmax/Aλmax	−0.71**	−0.82**	−0.47*	0.34	−0.96**	−0.72**	−0.99**	1.00

*Correlation is significant at 5% (t test).

**Correlation is significant at 1% (t test).

Figure 1. Formula for estimating the AACs of starch from japonica rice cultivars based on the colorimetric analysis using milled rice flour and application of the estimation formula to unknown samples.

The equation had determination coefficients (R) of 0.89 for the calibration. The formula for estimating the amylose content of starch was obtained using milled rice from 27 japonica rice samples.(a) $\begin{array}{rl}& \mathrm{A}\mathrm{A}\mathrm{C}\left(\mathrm{s}\mathrm{t}\mathrm{a}\mathrm{r}\mathrm{c}\mathrm{h}\right)=0.168\times {\lambda }_{\mathrm{m}\mathrm{a}\mathrm{x}}\left(\mathrm{m}\mathrm{i}\mathrm{l}\mathrm{l}\mathrm{e}\mathrm{d}\mathrm{r}\mathrm{i}\mathrm{c}\mathrm{e}\mathrm{f}\mathrm{l}\mathrm{o}\mathrm{u}\mathrm{r}\right)+84.522\times \mathrm{A}{\lambda }_{\mathrm{m}\mathrm{a}\mathrm{x}}\left(\mathrm{m}\mathrm{i}\mathrm{l}\mathrm{l}\mathrm{e}\mathrm{d}\mathrm{r}\mathrm{i}\mathrm{c}\mathrm{e}\mathrm{f}\mathrm{l}\mathrm{o}\mathrm{u}\mathrm{r}\right)\\ & +0.012\times {\lambda }_{\mathrm{m}\mathrm{a}\mathrm{x}}/\mathrm{A}{\lambda }_{\mathrm{m}\mathrm{a}\mathrm{x}}\left(\mathrm{m}\mathrm{i}\mathrm{l}\mathrm{l}\mathrm{e}\mathrm{d}\mathrm{r}\mathrm{i}\mathrm{c}\mathrm{e}\mathrm{f}\mathrm{l}\mathrm{o}\mathrm{u}\mathrm{r}\right)-126.302\end{array}$1, Nanatsuboshi A;2, Kinumusume B; 3, Yumepirika A; 4, Ryunohitomi; 5, Tsuyahime A; 6, Akitakomachi; 7, Sagabiyori; 8, Yumepirika B; 9, Tsuyahime C; 10, Seitennohekireki A; 11, Datemasayume; 12, Sasanishiki A; 13, Ichihomare; 14, Yumeobako; 15, Nanatsuboshi B; 16, Morinokumasan; 17, Koshihikari B, 18, Yumeshizuku; 19, Tsuyahime B; 20, Hatsushimo; 21, Hitomebore; 22, Koshihikari A, 23, Sasanishiki B; 24, Yukiiwakamaru; 25, Ginganoshizuku; 26, Kinumusume A; 27, Seitennohekireki B.(b) Aplication of the formula to unknown samples. Determination coefficient (R) of 0.94 was obtained for 21 unknown samples.1, Koshihikari A; 2, Koshihikari B; 3, Haenuki; 4, Tsugaruroman; 5, Hitomebore; 6, Tsuyahime; 7, Nanatsuboshi; 8, Yumepirika; 9, Milky-queen; 10, Seitennohekireki; 11, Morinokumasan; 12, Genkitsukushi; 13, Sagabiyori; 14, Hinohikari; 15, Tentakaku; 16, Akitakomachi; 17, Asahinoyume; 18, Sasanishiki; 19, Hatsushimo; 20, Asahinoyume; 21, Oboroduki.