A New Evaluation System for Profiling Rice Eating Quality and Its Suitability

Japanese Journal of Crop Science

Shigehiro NAITO¹  Toshio OGAWA¹ 

关键词: Eating quality;    官能検査;    Incomplete block design;    ç±³;    "New characteristic rice";    食味特性プロファイル;    Quality profile;    食味評価;    Rice;    「新形質米」;    Sensory evaluation;    単純格子方格;    Simple lattice;    不完備型実験計画法;    Suitability;    用途適性;   

DOI  :  10.1626/jcs.63.569

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

To evaluate the eating quality of a new variety of rice bred in the project named "New Characteristic Rice", a new scoring system was developed, which was comprised of the following seven terms profiling eating quality of rice : "whiteness", "gloss", "sharpness of outline on a grain of cooked rice", "hardness", "stickiness", "smoothness", "flavor". These variables fully describe the attributes of rice. The scoring form was designed to get information about the magnitude of sensational stimuli, so this method differs from the prevailing Japanese governmental official method (JGOM). The question of overall evaluation in JGOM is also replaced by suitability for 11 existing rice dishes. As a result, this scoring system gave reasonable profiling for all "new characteristic rice" and replicated of the practice of sensory experiment showed sufficient reproducibility. The proposed profiling method may be useful for usual rice quality study.

【 授权许可】

Unknown