Evaluation of the blend suitability of low-amylose rice - (Study on characteristic evaluation of the blend rice for the market Part1) [Japanese]

摘要

We examined the blend for the market on the basis of 3 varieties of low-amylose rice. (1) The 20% of blends of the "Milky queen" and "Snow pearls" were suitable in the palatability evaluation. (2) Hardness was selected as the item to use the evaluation of blend rice from correlation with cohesiveness of palatability evaluation and fluctuation range of palatability evaluation. (3) The multiple regression model was made by the cohesiveness of palatability evaluation of low-amylose blend as purpole variable, and by the hardness as explanation variable. (4) The principal component analysis using variable of a multiple regression formula was examined. The classification of low-amylose blend rice in terms of the evaluation standard of the cohesiveness of the palatability evaluation from principal component load quantity and also principal component scores was examined.