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Title: 理化学測定法による市販精米の食味の推定
Other Titles: Mathematical Model for Predicting Eating Quality of Commercially Milled Rice from Physicochemical Properties
Authors: 横江, 未央1 Browse this author
川村, 周三2 Browse this author →KAKEN DB
Authors(alt): Yokoe, Mio1
Kawamura, Shuso2
sensory evaluation
physicochemical properties
multiple linear regression analysis
discriminant analysis
Issue Date: May-2009
Publisher: 日本食品科学工学会
Journal Title: 日本食品科学工学会誌
Journal Title(alt): Nippon Shokuhin Kagaku Kogaku Kaishi
Volume: 56
Issue: 5
Start Page: 291
End Page: 298
Publisher DOI: 10.3136/nskkk.56.291
Abstract: 近年は,米の品種改良と市場における品種の更新が進んでいるため,現在わが国で流通している米の食味を従来の食味推定式で推定することは困難と思われる. そこで,近年開発された理化学測定法を用いて市販粳精米の食味推定式の作成を試みた.その結果,以下のことが明らかとなった.(1)市販粳精米を対象とした官能評価では総合評価は外観と香りの影響を大きく受け,硬さと粘りの影響は相対的に小さかった.(2)官能評価における炊飯米外観(または精米外観)と香り,硬さ,粘りを説明変数とし総合評価を推定したときの決定係数は約0.65であった.(3)官能評価の各評価項目を理化学測定で推定したときの決定係数は精米外観,炊飯米外観,硬さ,粘りのそれぞれで0.59,0.55,0.41,0.38であった.(4)食味総合評価を目的変数とし,透光度,千粒重,容積重,L6圧縮量の4変数を説明変数とした食味推定式の決定係数は0.64であった.この4変数を説明変数とし,食味総合評価の判別分析を行ったところ,判別的中率が73%であり,食味により精米をグループ分けするには有効であると考える.
Eating quality and physicochemical properties of commercially milled rice were examined to develop a model for predicting eating quality of commercially milled rice from physicochemical properties. Prediction accuracy of appearance, hardness and cohesiveness of commercially milled rice from physicochemical properties was low. Translucency, 1000-kernel weight, bulk weight and L6 (amount of compression) were selected as potential variables of a multiple linear regression model for predicting overall flavor. The validation statistics (coefficient of determination : r2) of the model was 0.41, indicating that the accuracy of the model was limited due to the small range of physicochemical properties and eating quality of rice produced and distributed in Japan. When rice samples were divided into two qualitative rice groups, samples with high eating quality and samples with low eating quality, the probability for correct classification was 73% using the model developed in this study. Thus, this model for predicting eating quality of commercially milled rice has potential for use in classifying rice samples by taste.
Rights: © 2009 日本食品科学工学会
© 2009 Japanese Society for Food Science and Technology
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: 川村 周三

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