カリフォルニア産あきたこまち，コシヒカリ，ササニシキの食味

DOI 機関リポジトリ (HANDLE) Web Site 参考文献15件 オープンアクセス

書誌事項

タイトル別名
  • Taste Evaluation of California-Grown Rice of Akitakomachi, Koshihikari and Sasanishiki.
  • カリフォルニアサンアキタ コマチ コシヒカリ ササニシキ ノ ショクミ
公開日
1996
資源種別
journal article
DOI
  • 10.3136/nskkk.43.328
公開者
公益社団法人 日本食品科学工学会

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説明

There was not enough quality information about foreign rice in Japan. Three rice varieties; Akitakomachi, Koshihikari and Sasanishiki from California and Japan were used for investigating physicochemical properties and taste evaluations. Taste tests were carried out according to the Japanese official rice taste testing method determined by the Japan Food Agency. The Californian rice had a lower percentage of sound kernel in brown rice, a smaller light translucency through white rice kernel, a lower protein content and a higher starch iodine blue value in cooking characteristics compared with the counterpart. The sensory evaluation for the Californian rice was bad appearance of white rice and cooked rice, bad aroma and low cohesiveness. Therefore, the Californian rice had lower quality in overall flavor than the Japanese rice because it had an opaque and non translucent appearance, an off aroma and a less cohesive texture. The reason for the low quality of Californian rice was due to the culture conditions, s ch as soil, weather, fertilizer and control.

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