アカデミックプラザ

研究概要

The Application of Rice cooking Quality Evaluation in China

研究機関名

Academy of State Administration of Grain

代表者

SUN Hui

本研究の主旨

The current situation of rice cooking quality evaluation system in China was summarized in this paper. The total number of varieties keeps on increasing but most of the rice varieties planting in China tend to be more and more regional and the average extension area of a single variety is on the decrease. The cooking quality of rice varieties are also affected by the different environment of planting area besides of the genetic variances, which adds the complexity of the evaluation. Moreover, there are three defects existed in current evaluation system, including the long-term blank state of the unified and applicable benchmark rice, lack of a unified authoritative rice taste evaluation institution and imperfection of the selection and training system of sensory panels. The conclusion is drawn that it is a bad need to improve the rice cooking quality evaluation system based on the following points: establish a specified and unified benchmark rice, build a national wide qualified sensory panels team, and form an authoritative institution to organize the cooking quality evaluation to provide powerful information to support the Chinese rice breeding and production as well as the processing and consumption.

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