Changes in Qualities of High-palatability Rice Grains during Storage.

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  • 良質米の貯蔵中の品質変化
  • リョウシツマイ ノ チョゾウ チュウ ノ ヒンシツ ヘンカ

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Abstract

Storage test under ordinary temperature and low temperature (lower than 15°C) of 10 kinds of high-palatability rice grains, Koshihikari (3 samples A, B, C), Yukihikari, Kirara 397, Akitakomachi, Hitomebore, Sasanishiki, Haenuki, Chiyonishiki, cultivated in 1995 was carried out. The results were as follows; (1) Thickness of brown rice was changed by the moisture content and season. And the characteristics of milling of rice such as Yukihikari was changed. (2) Measurement of physical properties of cooked rice, spectroscopic analyses, gelatinization properties test, TTC test were proposed as good indices for the detection of the quality deteriorations because their results revealed significant positive or negative correlations with the results of the sensory test of cooked rice. (3) Changes in qualities of rice grains were slower in case of the storage under low temperature than thatunder ordinary temperature.

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