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  2002, Vol. 16 Issue (2): 157-161     DOI:
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Correlation Analysis Between Starch Characteristics and Taste Quality in Japonica Rice
ZHANG Xiao-ming 1; 2; SHI Chun-hai 2; Tomita KATSURA 3
(1Crop Research Institute; Zhejiang Academy of Agricultural Sciences; Hangzhou 310021; China; 2College of Agriculture and Biotechnology; Zhejiang University; Hangzhou 310029; 3Fukui Agricultural Experiment Station, Fukui 910, Japan)
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Abstract The relationships among amylose content (AC) , taste sense value, Taste Meter value and Rapid Visco Analyzer value (RVA) were studied. The results indicated that AC was negatively correlated with fragrance, adhesiveness and synthetic evaluation and positively correlated with appearance and hardness. There are no correlation between the value of the Taste Meter value and fragrance and hardness, but there are positive correlation between the Taste Meter value and appearance, adhesiveness and synthetic evaluation. The correlation coefficients between the highest adhesive, lowest adhesive, breakdown or gelatinization temperature of starch amylogram and those of RVA are 0.741 ** , 0.536 *, 0.469 * and 0.458 *, respectively.
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ZHANG Xiao-ming
SHI Chun-hai
Tomita KATSURA
Key wordsrice   amylose content   taste sense test   amylogram   Rapid Visco Analyzer value   taste meter   quality     
Received: 1900-01-01;
Cite this article:   
ZHANG Xiao-ming ,SHI Chun-hai ,Tomita KATSURA . Correlation Analysis Between Starch Characteristics and Taste Quality in Japonica Rice[J]. , 2002, 16(2): 157-161 .
 
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