Quality evaluation of various "new characteristic rice" varieties based on physicochemical measurements
2006
Suzuki, K.(National Food Research Inst., Tsukuba, Ibaraki (Japan)) | Okadome, H. | Nakamura, S. | Ohtsubo, K.
The physical and chemical properties of new varieties of rice with novel characteristics were measured and compared to those of control rice. Cooked grains of various types of new rice (low-amylose rice, high-amylose rice, ordinary rice, and waxy rice) were characterized based on quality assays such as amylose content, stickiness, mechanical properties and palatability. Because marked fluctuations were not detected in the results of these measurements over three crop years, the results are likely to be an accurate expression of the characteristics associated with each variety or cultivar. Analysis of the information acquired via a taste-sensing system showed that this system is a promising tool for evaluating the influence of various taste components upon the overall palatability of the cooked rice grains. Clarification of the characteristics of the sample rice grains may be achieved by principal component analysis based on the variables obtained by physical or chemical measurement.
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