Change in Fatty Acid Composition in High-Temperature-Damaged Rice Grains and Its Effects on the Appearance and Physical Qualities of the Cooked Rice

Global warming has caused rice grains to ripen at high temperatures and become in- creasingly chalky, which also leads to a deterioration in the physicochemical and cooking properties of rice grains. In the present work, we first want to propose how to evaluate the palatability of rice from the high-temperature year 2022. We evaluated the qualities of 32 Japonica rice grains harvested in 2022. These showed no significant correlation with either amylose content or protein content, while the...