VARIETAL DIFFERENCE IN PALATABILITY OF STORED RICE
VARIETAL DIFFERENCE IN PALATABILITY OF STORED RICE
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DOI：
10.1626/jcs.60.537
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发表时间：
1991-12-01
影响因子：
--
通讯作者：
YOSHIDA, T
中科院分区：
文献类型：
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作者：
MATSUE, Y;MIZUTA, K;YOSHIDA, T
在室温下储存大约一年后，在包括Koshihikari，Nipponbare和一些最近开发的品种在内的九种大米品种的饮食质量变化。 尽管存在各种差异，但所有品种的可口性随储存而恶化。 储存的koshihikari大米的可口性几乎与New-Crop Nipponbare相同。 可口性的恶化是由于煮熟的米饭的外观，味道和粘性的恶化。 含有高口味的新作物的品种对储存大米的口感相对较高。 对于具有高游离脂肪酸含量的品种，储存大米的可口性通常很差。 淀粉学特征的变化与储存大米可口的恶化无关。
Changes in the eating quality of nine cultivars of rice, including Koshihikari, Nipponbare, and some recently developed varieties, after storage for about one year at room temperature were studied. Though there was varietal difference, the palatability of all cultivars deteriorated with storage. The palatability of stored Koshihikari rice was almost the same as that of new-crop Nipponbare. The deterioration in palatability was due to the deterioration of the appearance, taste and stickiness of the cooked rice. Cultivars with a high palatable new crop showed a relatively high palatability for stored rice. The palatability of stored rice was generally poor for the cultivars with a high free fatty acid content. Changes in amylographic characteristics were not related to the deterioration of the palatability of stored rice.