Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer
作者： Hajime Goto , Noriyuki Asanome , Keitaro Suzuki , Tomoyoshi Sano , Hiroshi Saito
DOI: 10.1270/JSBBS.63.489
关键词: Food science 、 Biotechnology 、 Biology 、 Objective evaluation
摘要: The whiteness of cooked rice and cakes was evaluated using a portable spectrophotometer with index (WI). Also, by boiled for measurement Mido values Meter, it possible to infer the without cooking. In analysis varietal differences rice, 'Tsuyahime', 'Koshihikari' 'Koshinokaori' showed high whiteness, while 'Satonoyuki' had inferior whiteness. made from 'Koyukimochi' 'Dewanomochi' higher than those 'Himenomochi' 'Koganemochi'. While there significant correlation (r = 0.84) between WI scores sensory test, no detected values, indicating that obtained differ Meter. Thus, may be novel device eating quality.
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