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PALATABILITY EVALUATION OF COOKED RICE USING ESTIMATION FORMULA INSTEAD OF SENSORY TEST

使用估算公式代替感官测试来评价米饭的适口性

基本信息

批准号：
59860003
负责人：
NAGASAKA KEISUKE
金额：
$ 4.54万
依托单位：
SHIMANE WOMEN'S JUNIOR COLLEGE
依托单位国家：
日本
项目类别：
Grant-in-Aid for Developmental Scientific Research
财政年份：
1984
资助国家：
日本
起止时间：
1984 至 1986
项目状态：
已结题

项目摘要

TOESTABLISH PALATABILITY ESTIMATION FORMULA OF COOKED RICE, THE MESUREMENT OF PHYSICOCHEMICAL PROPERTIES OF RICE AND THE SENSORY TEST OF COOKED RICE WERE CARRIED OUT. EXPERIMENTAL SAMPLES WERE 19 VARIETIES IN 1984, 21 IN 1985 AND 31 IN 1986.OF THE PHYSICOCHEMICAL PROPERTIES, BROKEN RICE RATIO (M), VOLUME OF COOKED RICE (P), IODINE BLUE VALUE (N), STICKINESS (S) AND ADHESIVENESS (R) WERE FOUND TO HAVE THE CLOSE RELATION WITH SENSORY EVALUATION (TO) BY LEAST SQUARES METHOD USING THE ABOVE-MENTIONED PROPERTIES AS THE INDEPENDENT VARIABLES AND TO AS THE DEPENDENT VARIABLE.F-1 Tt = a M + b p + c N + d R + e SF-2 Tt = a'M + b'P + c'N + d'R + e'S + f'THE SAMPLES WERE DIVIDED INTO 7 GROUPS ACCORDING TO THE PRODUCTION YEAR AND AREA. FOR THE TWO FORMULAS, 7 EQUATIONS WERE MADE WITH THE GROUPS' DATA. WE TRIDE TO APPLY ONE EQUATION FOR EACH GROUP. THE DEGREE OF ITS APPLICABILITY WAS JUDGED FROM THE SIGNIFICANCE OF CORRELATION BETWEEN TT IN THE FORMULAS AND TO IN SENSORY EVALUATION.AS THE RESULT, F-2 WAS FOUND TO HAVE MORE APPLICABILITY THAN F-1, BECAUSE 4 EQUATIONS SHOWED SIGNIFICANT CORRELATION IN 5 OR 6 OF THE 7 GROUPS.AS FOR THE APPLICABILITY OF F-2,IN REGARD TO THE SAME GROUPS THAT THE EQUATIONS WERE PREPARED FOR, THE CORRELATION COEFFICIENTS WERE 0.75-0.94 AND ALL WERE SIGNIFICANT AT THE 1% OR LESS LEVEL. IN REGARD TO THE OTHER GROUPS, THE EQUATION WHICH WAS MADE FOR 31 VARIETIES IN 1986 SHOWED THE MOST APPLICABILITY, THE CORRELATION COEFFICIENTS WERE 0.21-0.85, AND ALL WERE SIGNIFICANT AT THE 5% OR LESS LEVEL.THE MOST DESIRABLE EQUATION WE HAVE GOT WAS AS FOLLOWS.Tt =-0.040M+0.030P+0.179N+1.427R-0.121S-1.261

建立了米饭的适口性评价公式，进行了米饭理化性质的测定和米饭的感官测试。1984年、1985年和1986年分别对19个、21个和31个品种进行了试验。使用上述方法，通过最小二乘法发现粘着性（S）和粘附性（R）与感觉评价（TO）有密切关系-F-1 Tt = a M + B p + c N + d R + e SF-2 Tt = a 'M + b' P + c 'N + d' R + e'S + f '按生产年份和地区将样品分为7组。对这两个公式，用各组的数据建立了7个方程。我们尝试为每个群体应用一个等式。根据公式中的TT与感觉评定中的TO之间的相关显著性判断其适用程度，结果发现F-2比F-1更适用，因为在7个组中有4个方程在5或6个组中显示出显著相关。相关系数为0.75-0.94，均在1%或更低水平上具有显著性。在其它类型中，以1986年为31个品种所建立的方程适用性最强，相关系数在0.21-0.85之间，均在5%以下的水平上达到显著水平，最佳方程为：Tt =-0.040M+0.030P +0.179N +1.427R-0.121S-1.261