書誌事項
- タイトル別名
-
- Change of Sensory Evaluation Characteristics of Cooked Rice Over Time
- メシ ノ カンノウ ヒョウカ ノ ジケイレツ ヘンカ
この論文をさがす
説明
<p> The aim of this study is to assess the sensory characteristics of cooked rice by TDS and CATA. Koshihikari, Milky Queen, low-protein rice, and Sasanishiki were used as samples. The sensory characteristics of these samples were different from each other in TDS and CATA, especially those of the low-protein rice. For low-protein rice, “sticky” and “pasty” were selected more often than the other sensory attributes in TDS, and “disliked taste” and “adhesive” were selected frequently in CATA.</p><p> The relationship between the results in TDS and those of CATA was analyzed by the canonical correspondence analysis, by which it was shown that there were many similarities between them.</p><p> In this study, the physical characteristics of cooked rice were also measured, and structural observation was carried out.</p>
収録刊行物
-
- 日本家政学会誌
-
日本家政学会誌 68 (9), 478-485, 2017
一般社団法人 日本家政学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390282681310443392
-
- NII論文ID
- 130006094290
-
- NII書誌ID
- AN10040097
-
- ISSN
- 18820352
- 09135227
-
- NDL書誌ID
- 028508923
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDLサーチ
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可