Studies for the mechanism of the quality change of rice grown at high temperatures and a new evaluation method of the taste of cooked rice based on the image analysis

高温稻米品质变化机理研究及基于图像分析的米饭口感评价新方法

• 批准号: 21700744
• 负责人: TSUTSUI Kazumi
• 金额: $ 2.91万
• 依托单位: University of Niigata Prefecture
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Young Scientists (B)
• 财政年份: 2009
• 资助国家: 日本
• 起止时间: 2009 至 2010
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-21700744/
• 关键词: 米; 乳心白米; 食味評価; 画像解析; 地球温暖化; 乳心白粒; 破断特性; SEM

With increasing the atmosphere temperature, the quantity of rice harvest decreases, and the taste of cooked rice is bad. In the present study, the physicochemical properties of koshihikari and koshiibuki grown at Niigata prefecture were investigated to clarify the mechanism that the cooked rice grown at high temperature has a bad taste, and to build a new method based on the image analysis which evaluates the taste of cooked rice. When the area of white-core in the rice grain increased, the weight of one thousand brown grains, the length of one brown grain, and the hardness of cooked rice decreased. The shape of starch granule in the white-core rice grains was more circular than that in the control.

随着气温的升高，稻谷收获量减少，米饭的食味变差。本研究以新泻县产的越光米和越饭饭米为研究对象，探讨高温米饭口感变差的机理，并建立基于图像分析的米饭口感评价新方法。随着白心面积的增加，糙米的千粒重、单粒长和米饭硬度均下降。白心稻米淀粉粒的形状比对照的圆形多。

项目成果

乳心白粒の物理化学的特性に関する研究

乳心白粒理化性质研究

• 发表时间: 2010
• 作者: 仲村麻恵;高木亜由美;内田菜穂子;本三保子;山下まゆ美;岡本由希;橋詰直孝;筒井和美・原田亜由美・金古堅太郎・西成勝好・三ツ井敏明
• 通讯作者: 筒井和美・原田亜由美・金古堅太郎・西成勝好・三ツ井敏明