Evaluation of Staling of Cooked Rice by Spectrophotometric and Image Analyses of Squashed Cooked Rice Grains

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  • 圧縮米飯粒の色と画像解析による飯の老化評価
  • アッシュク ベイハンリュウ ノ イロ ト ガゾウ カイセキ ニ ヨル メシ ノ ロウカ ヒョウカ

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Abstract

<p>We used spectrophotometric and image analyses of squashed cooked rice grains to evaluate staling of cooked rice during storage. After storage at 4°C for 0-48 h, individual grains of cooked rice were squashed to 0.1 mm thickness between the cover and slide glass. Brightness (L*) of the squashed cooked rice grains was measured by reflectance spectroscopy, and image analysis of the squashed cooked rice grains photographed using transmitted light microscopy was performed. Furthermore, measurement of physical properties and sensory evaluation of cooked rice were performed. L* of squashed cooked rice grains was high at a high amylose content, which increased with storage time. The shape of luminance histograms of gray-scale images photographed using a microscope differed among the rice varieties, and the proportion of low luminance increased with time. It was suggested that changes in the shape of histograms were related to the degree of staling. Ratio of White Areaα130, which was calculated from the ratio of the area of gray value 130 or less in a gray-scale image, and L* were highly correlated with the physical properties of cooked rice and the staling score determined by sensory evaluation. Therefore, L* of squashed cooked rice grains and Ratio of White Areaα130 by image analysis suggested that this novel method is useful to evaluate staling of cooked rice.</p>

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