文章基本信息

标题：粳米の食味 (特に粘り) に関する研究 (第4報)
本地全文：下载
作者：倉沢文夫 ; 伊賀上郁夫 ; 早川利郎等
期刊名称：日本栄養・食糧学会誌
印刷版ISSN：0287-3516
电子版ISSN：1883-2849
出版年度：1962
卷号：15
期号：2
页码：88-92
DOI：10.4327/jsnfs1949.15.88
出版社：Japanese Society of Nutrition and Food Science
摘要：The eating quality of various rice species was tested. The cocked rices were classified in 2 grades with its stickiness from superior quality (very sticky) to “poor quality (a little sticky)”. 1. Rices of“superior quality” are Norin No.1, Koshihikari, Koshiziwase, Yatikogane and Koshisakae. 2. Rices of “poor quality” are Norin No.43, Nihonkai, Fuzisaka No.5, Shin No.7, Norin No.41, Hokuriku No.52, Mihonishiki and Tangin. A Starch-iodine blue test as a quality indication of rice was presented. The white rice put into a metal wire basket was heated at 95-97°C in a definite amount of water and the dissolvod soluton was submitted to a starch-iodine-blue test. Varieties giving lighter color were Norin No.1, Koshihikari, Yatikogane, Koshiziwase, Koshisakae, while varieties giving deep blue color were Yoneyama, Shin No.7, Norin No.41, Hokuriku No.52, Tangin and Mihonishiki. A good correlation was found between the results of the proposed method and the eating quality.