THE TASTE CHARACTERISTICS OF RICE WITH DI FFERENT VARIETIES - STUDIESOF PHYSICAL AND CHEMICAL-PROPERTIES AND TASTE CHARACTERISTICS OF RICE- PART III

The taste characteristics and physical properties of following varieti es were measured: Koshihikari, Sasanishiki, Akitakomachi, Variety A th igh amylose rice), Variety B thigh protein rice) and Nipponbare. The f ollowing results were obtained. The creep measurement for one grain of cooked rice could be analyzed corresponding to a Voigt form model of six factors. As a result, it was observed that the creep compliance cu rves immediately after rice cooking were high in the order of Koshihik ari > Akitakomachi > Sasanishiki > Nipponbare > high protein rice > hi gh amylose rice, and that Koshihikari was soft. When preserving cooked rice, little change was observed both in elastic modulus and viscosit y coefficient with refrigerated preservation, however, an increase in the viscoelastic coefficient was observed in cold preservation, and a tendency was observed for retrogradation to take place due to cold pre servation, and hardening proceeded. In particular, the high amylose ri ce provided remarkable results, however, it was clarified that little progress in hardening was provided by cold preservation in the case of Koshihikari and Akitakomachi. As a result of extracting the strength or weakness of taste characteristics in the sensory evaluation by mean s of factor analysis, the first factor was taste and glutinousness, th e second factor was texture such as hardness and chewiness, and the th ird factor was relating to flavor and appearance such as fluffiness. T he ratio of contribution was 39.8, 36.5 and 23.7%, respectively. For p reference, the first factor was taste and shape, the second factor was texture such as hardness, glutinousness and chewiness. The ratio of c ontribution was 57.6 and 42.4%, respectively. As a result of a multipl e regression analysis, the evaluation items for preference that most a ffected the overall evaluation were feeling in mouse, fluffiness, afte r-taste, stickiness, sweetness, luster and chewiness.