Preference characteritics of Hinohikari, a rice variety produced in northern Kyushu, by the degree of milling.
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Accession number;03A0735171
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| Title;Preference characteritics of Hinohikari, a rice variety produced in northern Kyushu, by the degree of milling. |
| Author;
OKUMURA YUKIE
(Kyushu Women's Univ., Faculty of Home Econ., JPN)
IKEDA RYOKO
(Kyushu Women's Univ., Faculty of Home Econ., JPN)
TOKIEDA HISAKO
(Kyushu Women's Univ., Faculty of Home Econ., JPN)
MATSUE YUJI
(Fukuoka Agric. Res. Cent.)
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Journal Title;Journal for the Integrated Study of Dietary Habits
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Journal Code:L3330A
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ISSN:1346-9770
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VOL.14;NO.2;PAGE.139-143(2003)
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| Figure&Table&Reference;FIG.2, TBL.6, REF.5 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;An investigation was conducted on the physicochemical properties and preference characteristics, which were based on a sensory evaluation, of three kinds of Hinohikari, a paddy rice variety, milled to different degrees and another kind that was germ-milled. The following were found: (1) Milled rice with high milling yields were larger in grain diameter, grain weight, and swelling scale factor than polished rice. (2) A moisture measurement showed that moisture content was higher in parts closer to the germ and outer bran layer. (3) A measurement of water absorption ratio over a time course showed that the germ-milled rice was the highest in the ratio but there was no final difference among the other three kinds of milled rice. (4) A measurement of steamed rice properties showed that the milled rice with high milling yields were not different from the polished ice immediately after steam cooking but tended to harden increasingly in aging. (5) Their measurements showed that outer layers of rice contained more protein and inner layers contained more amylose. (6) A sensory evaluation showed the following: milled rice with high milling yields were desirable with respect to nutrition but had problems in preference; 70%-milled rice could be considered adequate for ordinary meals; and the germ-milled rice and 50%-milled rice could improve in preference score by seasoning them with say sauce in cooking. |
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