Change of Sensory Evaluation Characteristics of Cooked Rice Over Time
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- SHIMAMURA Aya
- Tokyo Kasei University
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- KOIZUMI Akiko
- Tokyo Kasei University
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- MINEKI Machiko
- Tokyo Kasei University
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- ICHIHARA Shigeru
- MEDIA EYE Corporation
Bibliographic Information
- Other Title
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- 飯の官能評価の時系列変化
- メシ ノ カンノウ ヒョウカ ノ ジケイレツ ヘンカ
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Abstract
<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>
Journal
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- Journal of Home Economics of Japan
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Journal of Home Economics of Japan 68 (9), 478-485, 2017
The Japan Society of Home Economics
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Keywords
Details
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- CRID
- 1390282681310443392
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- NII Article ID
- 130006094290
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- NII Book ID
- AN10040097
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- ISSN
- 18820352
- 09135227
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- NDL BIB ID
- 028508923
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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