米の食味判定式の修正 Modification of the Palatability Estimation Formula of Rice

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Abstract

竹生らの米の食味判定式には,アミログラフの最高粘度,最低粘度,ブレークダウンの3変数が含まれているが,これら3変数間には線形関係があり,多重共線性の問題がある.そこで,竹生らのデータをもとに検討した結果,y=-0.165x<SUB>3</SUB> -0.00424x<SUB>7</SUB> +0.120x<SUB>12</SUB> -0.84x<SUB>14</SUB> -0.313(R<SUP>2</SUP> =0.695)が最適モデルとして得られた.ただし,最適モデルのクロスバリデーションの結果,予測値と実測値の相関は0.75で,予測値のばらつき範囲が広かった.竹生らも指摘しているように,実用的な米の食味推定式とするためには予測値の信頼性の更なる向上が必要である.

Chikubu et al. (1985) proposed the palatability estimation formula of rice by using sensory overall acceptance and 21 physicochemical properties of 34 varieties. The palatability estimation formula consists of five variables: protein content, maximum viscosity, minimum viscosity, breakdown, and starch-iodine blue value. Breakdown measured with a Brabender Visco-Amylograph is defined as the difference between maximum and minimum viscosities. Therefore the formula has a multicollinearity problem. The best regression model using Chikubu et al. data was determined by the AIC statistic, multicollinearity detection, and cross-validation. The best model was as follows: y = -0.165 x<SUB>3</SUB> -0.00424 x<SUB>7</SUB> +0.120 x<SUB>12</SUB> -8.84 x<SUB>14</SUB> -O.313 (R<SUP>2</SUP> =0.695), where y is the sensory overall acceptance, x<SUB>3</SUB> is the protein content, x, is the minimum viscosity, x<SUB>12</SUB> is the expanded volume of the cooking quality test, and x<SUB>14</SUB> is the starch-iodine blue value. The correlation of the calibration data set using 34 varieties between the best model predicted values and the actual values was 0.83, and that of the cross-validation data set removing one from 34 varieties was 0.75.

Journal

  • Journal of Applied Glycoscience

    Journal of Applied Glycoscience 46(3), 285-290, 1999-08-31

    The Japanese Society of Applied Glycoscience

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Codes

  • NII Article ID (NAID)
    10008259255
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    ENG
  • Article Type
    ART
  • ISSN
    13403494
  • NDL Article ID
    4846268
  • NDL Source Classification
    ZP24(科学技術--化学・化学工業--糖・澱粉)
  • NDL Call No.
    Z17-15
  • Data Source
    CJP  NDL  J-STAGE  JASI 
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