出版社：Japanese Society of Nutrition and Food Science
摘要：The eating quality of various rices were tested. Rices of superior quality (sticky, offflavor, transparent color) are Norin No.1, Koshihikari, Koshiziwase, Yatikogane, Koshisakae, and those of poor quality (less sticky, less off-flavor, white color) are Norin No.43, Nihonkai, Yoneyama, Shin No.7, Norin No.41, Hokuriku No.52, San-in No.52, Mihonishikiand Tangin. Results of statistical analysis of the samples barvested in 1958 and 1959 showed that a highlysignificant negative correlation of -0.921 existed between palatability and iodine-starchblue value of the residual cooking liquid. The tests showed a highly significant negativecorrelation of -0.899 between the palatability and total solids in the residual cooking liquidalthough there were exceptions. Regression lines between cohesiveness of cooked rice and iodine-starch blue value of theresidual cooking liquid were obtained. The line of the 1958 sample showed Y=124.29-209.19X, and that of the 1959 sample showed Y=103.27-194.28X.Standard errors for both regressionlines were very small.
