Relationship between the Oligosaccharide Content in Cooked Rice and Its Taste Characteristics
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- Yokono Kazuho
- Graduate School of Systems Engineering, Kindai University
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- Watanabe Yoshiyuki
- Faculty of Engineering, Kindai University
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- Takatsu Kunimoto
- Satake Corporation
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- Fujita Akiko
- Satake Corporation
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- Okada Yoshiharu
- Faculty of Engineering, Kindai University
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- Nomura Masato
- Faculty of Engineering, Kindai University
Bibliographic Information
- Other Title
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- 米飯中のオリゴ糖含有量と食味との関係
- ベイハン チュウ ノ オリゴトウ ガンユウリョウ ト ショクミ ト ノ カンケイ
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Description
Fifteen brands of rice harvested in four different countries in 2013 were polished at the yield rate of 90%, and then the oligosaccharide content in each cooked rice was measured. In addition, the comprehensive taste characteristics of the cooked rice were evaluated by the syokumikanteidan, and the relationship between the taste characteristics and the oligosaccharide content was examined. It was shown that the oligosaccharide content contributed to the taste and there was the negative correlation between the content and the firmness of cooked rice.
Journal
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- Journal of the Japanese Society of Taste Technology
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Journal of the Japanese Society of Taste Technology 15 (2), 15-20, 2017-01-31
Japanese Society of Taste Technology
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Details 詳細情報について
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- CRID
- 1390001288082543232
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- NII Article ID
- 40021095080
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- NII Book ID
- AA12717722
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- ISSN
- 21867232
- 21867224
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- NDL BIB ID
- 027974366
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed