アカデミックプラザ

研究概要

Study on the Candidate of Reference Samples for Sensory evaluation of Cooked Indica Rice eating quality in China

研究機関名

中国国家糧食局 科学研究院 穀物化学・品質研究グループ(中国)
Cereal Chemistry & Grain Quality Group, Academy of State Administration of Grain,P.R.China

代表者

Sun Hui

本研究の主旨

China is the largest rice producing and consuming country in the world. Indica rice is one of the main varieties in China. Due to the ecological environment conditions of cultivation, the taste quality of rice varies between regions. The national standard GB/T 15682-2008 is the basic reference of our current rice sensory evaluation system. Optimized rice cooking and taste evaluating procedures are elaborated in this standard. However, there is no unified reference sample for the sensory test of cooked Indica Rice throughout the country. Therefore, for actual situation of the rice production and consumption in our country, a unified reference sample plays an important role for the improvements of rice sensory evaluation system and the reasonable use of rice. In our research, nineteen typical Indica rice varieties were collected from five provinces, the production area and yield of which take up 65% of total amount in China. Physicochemical properties including protein content, crude fat content, amylose content and starch gelatinization characteristics were analyzed. Based on a professional sensory evaluation penal, the taste value of all the Indica rice varieties with different level of protein and starch content were evaluated. The results showed that the collected samples can well represent the current situation of China Indica rice. Two Indica rice varieties with sensory score ranking a little above the average level and physicochemical properties near to the medium level among the collected rice varieties were selected as the candidates of reference samples for the sensory evaluation of Indica rice in China.

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