低アミロース米品種における米の食味評価とブレンド適性

日本作物学会紀事

佐藤 大和¹  尾形 武文¹  松江 勇次¹ 

[1] 福岡県農業総合試験場農産部

关键词: Interaction;    交互作用;    Paddy rice;    ç±³;    Palatability;    食味;    Low-amylose rice;    低アミロース米品種;    Blended rice;    ブレンド米;   

DOI  :  10.1626/jcs.74.422

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

Palatability and suitability for blending of low-amylose rice of seven cultivars were examined. The palatability of low-amylose rice varied with the cultivar, and the stability of the palatability for different production years also varied with the cultivar. No correlation was found in the palatability of rice between cultivars and production year or cropping season. The palatability of the rice with inferior palatability could be improved by blending with low-amylose rice. The palatability was improved the most by blending the rice evaluated as inferior in palatability (the base variety) with a low-amylose rice at a blending ratio of 50%, but the palatability of the blended rice was still inferior to that of Koshihikari. When the base variety was superior in palatability, blending with a low-amylose rice improved the palatability to a level equivalent to that of Koshihikari, and the best blending ratio was 25%. The palatability of the blended rice varied with the blending ratio more widely than with the cultivar, suggesting that the palatability of the blended rice is more affected by the blending ratio than by the genetic background.

【 授权许可】

Unknown