種を異にする米の食味特性と嗜好性 : 新形質米のプロフィル

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The relationship between the sensory attributes and palatability of different varieties of cooked rice was investigated with Japanese subjects. The rice grain shapes and texture were determined, and a factor analysis was conducted for cooked rice on the results of a sensory evaluation by the semantic differential (SD) method. The ten samples could be classified into three groups by the shape of the rice grains: Japonica was oval, Indica was long and narrow, and the new character's grain was between these two extremes. By the rheolometer, the cooked Japonica rice showed such characteristics as adhesiveness and stickiness, and the new character's rice showed springiness, although it did not show adhesiveness and stickiness. The profile of sensory attributes obtained by the SD method, using twelve items for appearance, flavor and texture, showed the highest preference for Japonica rice. Indica and the new character's rice were approximately similar. After a factor analysis for intensity, it was determined that the first factor was the appearance and texture, and the second factor was taste. From a factor analysis for preference, it was found that the first factor was taste, texture and appearance, and the second factor was flavor. A two-dimensional spatial diagram of the panelists' scores was made from scores of these two factors as a correlation diagram. The palatability of rice dishes served with curry, as buttered rice and with salad was investigated for Japonica, Indica and the new character's rice. From a test of significant difference by multiple comparisons among ths three samples in as buttered rice, Japonica was preferred most in palatability. When served with salad, no distinction was found between them.
社団法人日本家政学会の論文
1991-05-15

種を異にする米の食味特性と嗜好性 : 新形質米のプロフィル

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