水稲糯品種における育種選抜のための餅硬化性及び切り餅食味の簡易評価法

日本作物学会紀事

杉浦 和彦¹  工藤 悟¹  坂 紀邦¹ 

[1] 愛知県農業総合試験場山間農業研究所

关键词: Eating quality;    切り餅食味;    Hardness;    餅硬化性;    Near-infrared Analyzer;    近赤外分析計;    Pasting temperature;    糊化開始温度;    Peak temperature;    ピーク温度;    Protein content;    タンパク質含量;    Rapid Visco Analyzer;    ラピッド・ビスコ・アナライザー;    Sodium chloride;    塩化ナトリウム;   

DOI  :  10.1626/jcs.74.30

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

Glutinous rice is often processed into rice cakes and rice crackers, and its eating quality and processing suitability are important breeding. Rice cake hardness is a quality factor for to shorten the manufacturing time. Therefore, we established a method for estimating rice cake hardness and eating quality for selecting glutinous rice varieties with superior quality. We used the Rapid Visco Analyzer (RVA) for measuring rice cake hardness with a small amount of sample. When measuring glutinous rice with RVA, copper sulfate is usually used to prevent the effect of endogenous amylase activity. However, since copper sulfate is a deleterious substance, we used sodium chloride instead. Each value measured using sodium chloride highly correlated with the value measured using copper sulfate. In addition, pasting temperature and peak temperature of RVA, correlated with rice cake hardness showing that these values could be used as indexes of rice cake hardness. Brown rice protein content showed significant negative correlations with overall palatability, smoothness, taste, and stickiness, suggesting that varieties with lower protein content have better taste of rice cake. Brown rice protein content can be measured with a near-infrared analyzer using only a small amount, and a lower protein content was considered to be useful as an index for primary selection of breeding rice varieties making a better taste of rice cake.

【 授权许可】

Unknown