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米飯物性による米の品質評価技術の開発(第1報) : 米飯の水分および糊化度が米飯のテクスチャに及ぼす影響

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Title: 米飯物性による米の品質評価技術の開発(第1報) : 米飯の水分および糊化度が米飯のテクスチャに及ぼす影響
Other Titles: Development of rice quality evaluating technique based on physical properties of cooked rice (Part 1) : Effect of cooked rice properties on texture of cooked rice
Authors: 清水, 直人1 Browse this author →KAKEN DB
木村, 俊範2 Browse this author →KAKEN DB
大坪, 研一3 Browse this author
豊島, 英親4 Browse this author
Authors(alt): Shimizu, Naoto1
Kimura, Toshinori2
Ohtsubo, Ken'ichi3
Toyoshima, Hidechika4
Keywords: インド型米
indica type
japonica type
cooked rice
moisture content
degree of gelatinization
water uptake ratio
physical properties
Issue Date: Nov-1997
Publisher: 農業機械学会
Journal Title: 農業機械学会誌
Volume: 59
Issue: 6
Start Page: 75
End Page: 82
Publisher DOI: 10.11357/jsam1937.59.6_75
Abstract: In order to develop rice quality evaluating technique by physical properties of cooked rice such as moisture content and degree of gelatinization, the present paper deals with the effect of cooked rice properties on the texture of cooked rice. A grain of cooked rice with 63% w.b. moisture level from each indica and japonica type sample was provided for texture measurement, because the texture of cooked rice was affected by the moisture in cooked rice. It was found that the hardness of cooked rice decreased with increasing the degree of gelatinization in cooked rice. It was assumed that the hardness of cooked rice was affected by cell wall in cooked rice. These results led the conclusion that water uptake ratio and degree of gelatinization can be used for the indicator of hardness of cooked rice.
米飯の水分および糊化度が米飯テクスチャに及ぼす影響を明らかにし、米飯物性を指標とした米の品質評価への指針を得ることを目的とした。米飯水分が米飯テクスチャに及ぼす影響が大きいことから、水分63% w.b.に調製したインド型米および日本型米の米飯をテクスチャ測定に供した。米飯粒において糊化澱粉の割合が高いものは、米飯の硬度が低下することが明らかになり、米飯粒に残存している細胞壁が米飯の硬度増加に大きく影響することが推察され、加熱吸水率ならびに糊化度が米飯の硬度に係わる指標として活用できることを示した。
Type: article
Appears in Collections:農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 清水 直人

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