This study was conducted to analyze the starch and pasting properties of fourteen glutinous rice varieties with different maturity, and we compared the textural characteristic difference in relation to stickiness of glutinous rice cake. The whiteness values of grain appearance showed significantly differences in the order of early < medium < mid-late maturing glutinous rice varieties. Early maturing glutinous rice varieties exhibited a little high tendency for crude protein content than that of other varieties. Mid-late glutinous rice varieties showed higher of short chain ratio of 6 to 12 in DP of amylopectin whereas, medium length chains of 13 to 24 were significantly low. According to Rapid Visco-Analyzer measurement glutinous rice flours and starches, peak time showed high negative correlation with short chains of 6 to 12 in DP. The hardness of mid-late maturing glutinous rice cake was distinctly lower than that of the other glutinous rice varieties. Furthermore, mid-late maturing glutinous rice varieties, Baegseolchal, Dongjinchal and Baekogchal tend to show lower and slower in hardness changes of rice cake during storage. The hardness changes of glutinous rice cake had positive correlation with the amylose content and peak time and negative correlation with short chains of 6 to 12 in DP of amylopectin, respectively.

This paper compares selection efficiency for high palatability breeding lines using marker-assisted selection and conventional selection methods in rice. A total 4 cross combinations of japonica cultivars were selected using marker-assisted selection with a set of 13 DNA markers associated with grain quality and conventional selection methods in F₃ and F₅ generations assessing palatability using the Toyo taste meter. The multiple regression value with a set of 13 DNA markers was utilized as the marker-assisted selection index. The number of polymorphic markers among 13 DNA markers ranged from 3 to 7 between the parental cultivars. Among these cross combinations, there was no significant difference between marker-assisted selection and conventional selection methods for selection of lines with high palatability. This demonstrates that marker-assisted selection by marker-based regression value might not be a good method for selection to apply the all breeding populations for high palatability line selection. While each method allowed equally effective selection of high palatability lines, the regression analysis using polymorphic markers will need to be re-calculated for each cross combination.