Correlation between Physicochemical Properties and Taste of Various Kinds of Cooked Rice
スポンサーリンク
概要
- 論文の詳細を見る
To clarify factors causing differences in the taste of cooked rice between three rice varieties, cooking properties of cooked rice with water (white rice) and with soy sauce (Sakura-meshi) were examined for the degree of gelatinization, physical properties and sensory evaluation. The effects of preservation conditions and reheating on the taste of cooked rice were also examined. White rice showed a smaller decrease in degree of gelatinization than that of Sakura-meshi during storage at low temperature. White rice regarded to be unfavorable in taste showed a low degree of gelatinization when determined immediately after cooking, and large breaking energy as well as a large increase in breaking parameter values during storage. The firmness of the white rice ranged from 5.0 to 6.5kg as measured with a tensipresser. Sakura-meshi was observed to be softer and less sticky than white rice. Param-eters obtained by a multibite test of cooked rice with a tensipresser differed by rice variety and could be an important factor for examination of the physical properties of cooked rice. The relation between physical properties and sensory evaluation indicated that the taste of white rice immediately after cooking largely related to firmness. However, the taste of white rice which was stored at a low temperature and then reheated related largely to adhesiveness rather than firmness. Sakura-meshi showed clear differences in the physicochemical properties of the three varieties of rice compared with white rice.
- 日本応用糖質科学会の論文
日本応用糖質科学会 | 論文
- 古細菌の産生する新規な糖質関連酵素およびそれらを用いたトレハロースの生産
- PCR法による米 (Oryza sativa L.) の品種判別およびその米加工品への応用
- モチ米のアミロペクチン鎖長分布と米粒の物理特性との関係
- ジャポニカ米とインデカ米の澱粉とプロテインボディの結合脂質について
- 促通拡散型糖輸送担体分子の構造機能相関