Effects of Early Harvesting of Grains on Taste Characteristics of Cooked Rice

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著者

    • ITANI Tomio
    • School of Bioresources, Hiroshima Prefectural University

抄録

In order to clarify the effects of early harvesting of rice grains on the taste characteristics of cooked rice, especially on the taste items of “sweetness” and “deliciousness,” we compared “early-harvest” rice which was harvested 10 days before the ordinary harvest time and “ordinary-harvest” rice which was harvested at the usual time. From the results of sensory tests, the cooked early-harvest rice was evaluated as being sweeter and more delicious than the cooked ordinary-harvest rice. The greater sweetness in the former rice was primarily due to the formation of glucose, maltose and maltoligosaccharides from starch, probably by starch degradation enzymes during soaking and/or cooking. The cooked early-harvest rice also contained more L-glutamic acid than the cooked ordinary-harvest rice. From these results, it was concluded that when rice is harvested 10 days before the ordinary time of harvesting, the cooked rice will be sweeter and more delicious.<br>

収録刊行物

  • Food science and technology research

    Food science and technology research 6(4), 252-256, 2000-11-01

    公益社団法人 日本食品科学工学会

参考文献:  26件中 1-26件 を表示

被引用文献:  2件中 1-2件 を表示

各種コード

  • NII論文ID(NAID)
    10013008735
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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