Quality Characteristics and Storage Properties of New Value-Added Rice (Rinse-Free Rice: Musenmai)

Yokoe, M.; Kawamura, S.

ASAE meeting paper, 2005, No. 056174

Permalink : https://hdl.handle.net/2115/71264

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アクセス権
open access
URI
https://hdl.handle.net/2115/71264
タイトル
Quality Characteristics and Storage Properties of New Value-Added Rice (Rinse-Free Rice: Musenmai)
著者
著者名
Yokoe, M.
e-Rad_Researcher
80161363
著者名
Kawamura, S.
言語
英語
キーワード
bran granules
tapioca-starch granules
whiteness
percentage of bran remains
free fat acidity
viable aerobes count
turbidity of rinsed water
solids in rinsed water
eating quality
発行日
2005
出版者
American Society of Agricultural Engineers (ASAE)
収録物名
ASAE meeting paper
ページ
No. 056174
記述
Written for presentation at the 2005 ASAE Annual International Meeting Sponsored by ASAE
抄録
Abstract : Rinse-free rice, which can be cooked without rinsing, has recently become popular in Japan. In this study, we investigated quality characteristics and storage properties of two kinds of rinse-free rice processed by two different methods and those of conventional milled rice. Cooked rinse-free rice without rinsing had the same eating quality as that of cooked conventional milled rice with rinsing. Sensory tests performed after 4 months of storage at 25 °C showed that the eating quality of rinse-free rice with rinsing was better than that of rinse-free rice without rinsing.
資源タイプ
学術雑誌論文
出版タイプ
Version of Record
権利情報
Technical presentations are not subject to the formal peer review process by ASAE editorial committees; therefore, they are not to be presented as refereed publications. Citation of this work should state that it is from an ASAE meeting paper. EXAMPLE: Author's Last Name, Initials. 2005. Title of Presentation. ASAE Paper No. 05xxxx. St. Joseph, Mich.: ASAE.