Effects of cultivation methods of rice on chemical content of brown rice and palatability of cooked rice in the Shikoku area [Japan]
1997
Yoshinaga, S. (Shikoku National Agricultural Experiment Station, Zentsuji, Kagawa (Japan)) | Nagata, K. | Manabe, Y. | Kobayashi, H. | Takanashi, J.
We examined the effects of the nitrogen and amylose contents in brown rice on the palatability of cooked rice, using 20 samples of 2 cultivars (Kinuhikari and Koshihikari) which were cultivated in farmers' fields at a high ripening temperature. (1) Nitrogen content in brown rice increased by top dressing in the maturing period, and the score of sensory test decreased by top dressing. (2) Based on the analysis of the second regression of amylose content and score of stickiness in the sensory test, it was shown that the s core of stickiness decreased in spite of the lower amylose content. (3) Based on the results of multiple regression analysis, the contribution of the nitrogen content of brown rice to the score of sensory test was 50.5%. On the other hand, the contribution of the amylose content in brown rice was 6.2%. (4) Thus it was suggested that the extent of the adverse effect of the nitrogen content in brown rice on the palatability was greater than that of the amylose content in brown rice in the warmer region of Japan. (5) This experiment indicated that cropping seasons should be determined to avoid a high ripening temperature for the production of rice cultivars with a high eating quality in the warmer region of Japan, and that top dressing in the ripening period should not be practiced. (6) furthermore, in order to breed cultivars with a high eating quality in the warmer region of Japan, it is important to examine the eating quality of rice at a high ripening temperature
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