Quality evaluation of rice in Japan
1993
Ohtsubo, K. (Hokuriku National Agricultural Experiment Station, Joetsu, Niigata (Japan)) | Kobayashi, A. | Shimizu, H.
Quality evaluation of rice in Japan can be carried out by the application of sensory test and physico-chemical determinations. The former is a basic method although it requires a large amount of samples and many panellers. The latter is an indirect method to estimate the eating quality based on the chemical composition, cooking quality, gelatinization temperature and/or the physical properties of cooked rice. Although it is impossible to estimate accurately the eating quality by only one physico-chemical determination, if a rapid, simple and more accurate method to evaluate rice quality could be developed, it would be very useful for both the producer and the consumer of rice
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