Taste research Laboratory, Engineering Division, Satake
Taste research Laboratory, Engineering Division, Satake
Taste research Laboratory, Engineering Division, Satake
Department of Biotechnology and Chemistry, School of Engineering, Kinki University
出版者 名前
近畿大学工学部
出版社 カナ
キンキ ダイガク コウガクブ
出版社 ローマ字
Kinki daigaku kogakubu
出版年(from)
2008
出版年(to)
12-20
日付 作成日
2010-06-29
雑誌名
近畿大学工学部研究報告
雑誌名(英)
Research reports of the School of Engineering, Kinki University
号
42
ページ
7 - 11
発行年
2008-12-01
ISSN
0386491X
抄録
To odor of old rice which has a great influence on rice quality, however, both odor and flavor can be improved by blending old rice with aromatic rice. The authors examined the improvement, of rice that can be achived by blending aromatic Sawakaori rice (harvested in the Kochi Prefecture in 2003), which contains much acetyl pyrroline, a main component of aromatic rice, with the Nihonbare rice (harvested in Shiga Prefecture in 1997 to 2004), Sawakaori rice contains high levels of acetyl pyrroline, a main component of the odor of aromatic rice. The blending contained 5 to 50 ％ of Sawakaori rice by weight. Baseds with stable improvements in both taste and odor were identified based on sensory evaluations of the cooked rice by panelists. It became clear that blends containing older samples of Nihonbare rice (in particular, those harvested in 1999 and 2001) had the same taste and aroma qualities as new rice if they contained 10 to 30％ Sawakaori rice.
Effect of the Addition of Aromatic Rice to Shiga-grown Nihonbare Rice (1997-2004) Harvested in Different Years
AN00063799-20081220-0007.pdf
(907.36KB)
