福島県産米の食味・すい飯特性に関する研究　ＩＶ　　５２年度産米の精白米，どうづき米，はい芽精米について　　とくに一般成分と食味特性

DOI

書誌事項

タイトル別名
  • Milled Rice, Dozuki Rice (the Rice is Milled Circulating with Bran in no Wind Tank), Haiga Rice (Milled Rice with Embryo) Produced in 1977. Especially General Component and Eating Quality
  • 福島県産米の食味・炊飯特性に関する研究 (第4報)

抄録

Milled, dozuki (milled under the circulation of bran) and haiga (milled rice with germs) rices were prepared from brown rice of Sasanishiki variety, and eating and cooking qualities of these rices were compared.<BR>Protein, fat and ash contents were found to be the decreasing order between these three rices as haiga, dozuki and milled rices.<BR>When the palatability of cooked rice was judged by the total scores of stickness, flavor and gloss, milled rice could obtain high value and dozuki rice could get almost the same value as milled rice, but, in some cases, a little inferior scores. By the storage of cooked rice in jar, the palatability was found to become worse and especially flavor, gloss and color of cooked rice prepared of haiga rice was the worst.<BR>The cohesiveness of cooked rice was measured by the modified balance method. Within 15 min after the cooking, there were no differences between these cooked rices, but after the 5 hrstorage in jar, this value of haiga rice showed very low value.<BR>As to the viscosity of Brabender's amylogram, maximum viscosity and break down of both milled and dozuki rices showed higher values than those of haiga rice, but the set back value of the former two showed lower than this of the latter.

収録刊行物

  • 家政学雑誌

    家政学雑誌 33 (11), 606-613, 1982

    一般社団法人 日本家政学会

詳細情報 詳細情報について

  • CRID
    1390001206329698048
  • NII論文ID
    130003717087
  • DOI
    10.11428/jhej1951.33.606
  • ISSN
    18847870
    04499069
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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