米の食味と理化学的性質の関連

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書誌事項

タイトル別名
  • Relation between Palatability Evaluations of Cooked Rice and Physicochemical Properties of Rice
  • コメ ノ ショクミ ト リカガクテキ セイシツ ノ カンレン

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抄録

Ten kinds of non-glutinous rice were milled at constant condition and sensory evaluations of cooked rice were carried out. On the other hand, physicochemical properties of rice were measured. And the relation between palatability evaluations of cooked rice and physicochemical properties of rice was investigated by statistical method. Among physicochemical properties of rice, protein of milled rice, maximum viscosity, minimum viscosity and breakdown in amylographic characteristics of milled rice flour, starchiodine blue value of residual liquid obtained by the cooking quality test of milled rice, hardness and adhesiveness of cooked rice by texturometer were significantly correlated with palatability evaluations. In principal component analysis, taste, stickiness and overall in sensory evaluations, protein of milled rice, amylose, maximum viscosity, minimum viscosity, breakdown and final viscosity in amylographic characteristics of milled rice flour, starch-iodine blue value and total solid of residual liquid obtained by the cooking quality test of milled rice, hardness, balance degree (- H/ H), gumminess and adhesiveness of cooked rice by texturometer belonged to same principal component. Summing up the above, protein of milled rice, amylose, maximum viscosity, minimum viscosity and breakdown in amylographic characteristics of milled rice flour, starch-iodine blue value of residual liquid obtained by the cooking quality test of milled rice, hardness and adhesiveness of cooked rice by texturometer are supposed to be promising indicators of palatability evaluations.

収録刊行物

  • 澱粉科学

    澱粉科学 30 (4), 333-341, 1983

    日本応用糖質科学会

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