VARIETAL DIFFERENCE IN PALATABILITY OF STORED RICE

被引：11

作者：

MATSUE, Y

MIZUTA, K

YOSHIDA, T

机构：

[1] Fukuoka Agricultural Research Center, Chikushino, Fukuoka

来源：

JAPANESE JOURNAL OF CROP SCIENCE | 1991年 / 60卷 / 04期

关键词：

AMYLOGRAPHIC CHARACTERISTICS; FREE FATTY ACID; PALATABILITY; RICE OF NEW CROP; STORED RICE; VARIETAL DIFFERENCE;

D O I：

10.1626/jcs.60.537

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

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.

引用

页码：537 / 542

页数：6

共 11 条

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