Studies on improvement of the eating quality and value in use of Hokkadio [Japan] rice
2002
Yanagihara, T. (Hokkaido. Central Agricultural Experiment Station, Naganuma (Japan))
With needs of good-tasting and increased demand of rice as background, we are expected to improve of the eating quality and value in use of hokkaido rice. In this paper we deal with four subjects of study for improvement of quality of hokkaido rice that as the following. The first subject is high-level standardization of the eating quality of hokkaido rice. For this purpose, it is necessary to clarify the present situation of the eating quality of hokkaido and iron out regional differences of eating quality. We compared the eating quality of hokkaido with honshu rice. We tried to clarify problems of the eating quality of Hokkaido rice and determine a numerical set point on the eating quality. The present situation of the eating quality of hokkaido rice is improved than before but hokkaido rice is inferior to honshu rice in the eating quality. That causes are high content of amylose and protein of hokkaido rice. We proposed that a numerical set point on the eating quality of hokkaido rice is APS=60.
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