학술논문
Relationship between temperature during ripening period, appearance quality of polished rice, α-amylase activity, rice taste and viscoelasticity / 登熟期の気温と精白米外観品質, α-アミラーゼ活性量, 米飯食味ならびに粘弾性の関連性
Document Type
Journal Article
Author
Source
日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2022, 69(10):467
Subject
Language
Japanese
ISSN
1341-027X
1881-6681
1881-6681
Abstract
In this study, we investigated the effects of temperature during the ripening period (August temperatures in the production area) on the appearance quality, enzyme activity, taste, and viscoelasticity of rice produced using the “Koshihikari” rice cultivar. (1) The percentage of cracked and broken grains increased with increase in temperature during the ripening period. (2) A positive correlation was found between α-amylase activity and the ratio of immature white grains (r=0.92). (3) The taste and hardness decreased with an increase in temperature during the ripening period.