ScholarLens Back to search
1965•Eiyo to shokuryo/Eiyo To ShokuryoOpen access

Studies on Cereals (I)

Katsuharu Yasumatsu, Shintaro Moritaka, Kiyofumi Ishii, Hirao Shimazono, Eiichiro Fujita

Open full text 2 citations

Abstract

The change of chemical characteristics during storage was investigated in detail by using three kinds of polished rice, and it was found that to evaluate the change of the following chemical characteristics is the most suitable for predicting the storage deterioration in the flavor of polished rice; thiamine content, amylase activity, rate of both weight and volume increase during cooking, blue value and maximum viscosity of amylogram.The difference of the storage temperature is more influencing on the storage change of the chemical characteristics than the difference of the packaging material.

Open-access reader

About this research paper

What this paper is about

The change of chemical characteristics during storage was investigated in detail by using three kinds of polished rice, and it was found that to evaluate the change of the following chemical characteristics is the most suitable for predicting the storage deterioration in the flavor of polished rice; thiamine content, amylase activity, rate of both weight and volume increase during cooking, blue value and maximum viscosity of amylogram.The difference of the storage temperature is more influencing on the storage change of the chemical characteristics than the difference of the packaging material.

Why it matters

OpenAlex reports 2 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The change of chemical characteristics during storage was investigated in detail by using three kinds of polished rice, and it was found that to evaluate the change of the following chemical characteristics is the most suitable for predicting the storage deterioration in the flavor of polished rice; thiamine content, amylase activity, rate of both weight and volume increase during cooking, blue value and maximum viscosity of amylogram.The difference of the storage temperature is more influencing on the storage change of the chemical characteristics than the difference of the packaging material.

Key concepts: Flavor, Food science, Significant difference, Chemistry, Amylase, Mathematics, Biochemistry, Statistics

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Studies on Cereals (I) — Research Paper | ScholarLens