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Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer.

ABSTRACT: The whiteness of cooked rice and rice cakes was evaluated using a portable spectrophotometer with a whiteness index (WI). Also, by using boiled rice for measurement of Mido values by Mido Meter, it was possible to infer the whiteness of cooked rice without rice cooking. In the analysis of varietal differences of cooked rice, 'Tsuyahime', 'Koshihikari' and 'Koshinokaori' showed high whiteness, while 'Satonoyuki' had inferior whiteness. The whiteness of rice cakes made from 'Koyukimochi' and 'Dewanomochi' was higher than the whiteness of those made from 'Himenomochi' and 'Koganemochi'. While there was a significant correlation (r = 0.84) between WI values and whiteness scores of cooked rice by the sensory test, no correlation was detected between the whiteness scores and Mido values, indicating that the values obtained by a spectrophotometer differ from those obtained by a Mido Meter. Thus, a spectrophotometer may be a novel device for measurement of rice eating quality.

SUBMITTER: Goto H

PROVIDER: S-EPMC3949586 | biostudies-literature | 2014 Mar

REPOSITORIES: biostudies-literature

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Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer.

Goto Hajime H Asanome Noriyuki N Suzuki Keitaro K Sano Tomoyoshi T Saito Hiroshi H Abe Yohei Y Chuba Masaru M Nishio Takeshi T

Breeding science 20140301 5

The whiteness of cooked rice and rice cakes was evaluated using a portable spectrophotometer with a whiteness index (WI). Also, by using boiled rice for measurement of Mido values by Mido Meter, it was possible to infer the whiteness of cooked rice without rice cooking. In the analysis of varietal differences of cooked rice, 'Tsuyahime', 'Koshihikari' and 'Koshinokaori' showed high whiteness, while 'Satonoyuki' had inferior whiteness. The whiteness of rice cakes made from 'Koyukimochi' and 'Dewa ...[more]

PMID: 24757389

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Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer.

Publications

Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer.

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