Ontology highlight
ABSTRACT:
SUBMITTER: Goto H
PROVIDER: S-EPMC3949586 | biostudies-literature | 2014 Mar
REPOSITORIES: biostudies-literature
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]