Sensory Attributes and Platability of Different Varieties of Cooked Rice
Sensory Attributes and Platability of Different Varieties of Cooked Rice
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不同品种米饭的感官特性及适食性
DOI：
10.11428/jhej1987.42.441
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发表时间：
1991
期刊：
影响因子：
--
通讯作者：
A. Kawabata
中科院分区：
文献类型：
--
作者：
Sayuri Akuzawa;S. Sawayama;A. Kawabata
以日本人为对象，研究了不同品种米饭的感官特性与适口性之间的关系。测定了米饭的颗粒形状和质地，并对米饭的感官评价结果进行了因子分析，评价结果采用语义差异（SD）法。10个样品根据米粒形状可分为三类：粳稻型。椭圆形，籼字狭长，而新字的纹路介于这两个极端之间。流变仪测定结果表明，熟制粳稻米具有较强的粘性，而新特性米则具有较强的弹性，但不具有粘性。由SD法获得的感官属性的配置文件，使用12个项目的外观，风味和质地，表现出最高的偏好粳稻。籼稻和新性状的水稻大致相似。经过对强度的因子分析，确定第一因子是外观和质地，第二因子是味道。从偏好的因素分析中发现，第一个因素是味道，质地和外观，第二个因素是风味。由这两个因素的得分制作小组成员得分的二维空间图作为相关图。研究了粳稻、籼稻和新品种米饭与咖喱、奶油饭和沙拉的适口性。三个样品的食味多重比较差异显著性检验表明，粳稻食味最好。当与沙拉一起食用时，他们之间没有区别。（1990年7月6日）
The relationship between the sensory attributes and palatability of different varieties of cooked rice was investigated with Japanese subjects. The rice grain shapes and texture were determined, and a factor analysis was conducted for cooked rice on the results of a sensory evaluation by the semantic differential (SD) method. The ten samples could be classified into three groups by the shape of the rice grains : Japonica. was oval, Indica was long and narrow, and the new character's grain was between these two extremes. By the rheolometer, the cooked Japonica rice showed such characteristics as adhesiveness and stickiness, and the new character's rice showed springiness, although it did not show adhesiveness and stickiness. The profile of sensory attributes obtained by the SD method, using twelve items for appearance, flavor and texture, showed the highest preference for Japonica rice. Indica and the new character's rice were approximately similar. After a factor analysis for intensity, it was determined that the first factor was the appearance and texture, and the second factor was taste. From a factor analysis for preference, it was found that the first factor was taste, texture and appearance, and the second factor was flavor. A two-dimensional spatial diagram of the panelists' scores was made from scores of these two factors as a correlation diagram. The palatability of rice dishes served with curry, as buttered rice and with salad was investigated for Japonica, Indica and the new character's rice. From a test of significant difference by multiple comparisons among ths three samples in as buttered rice, Japonica was preferred most in palatability. When served with salad, no distinction was found between them. (Received July 6, 1990)