Eating quality evaluation method of rice

摘要

PURPOSE:To provide the method capable of evaluating the taste of brown rice in the state of rough rice. CONSTITUTION:The content of protein in the brown rice state of sample rough rice and the gluten value of the rice milled with the sample in accordance with a standard then boiled are chemically analyzed and measured in advance. The rough rice sample is crushed, the crushed rough rice sample is spectrum- analyzed with the near infrared light to detect the absorbance for each wavelength, and the detected absorbance is secondarily differentiated to calculate the secondary differential absorbance. A multiple-regression analysis is performed to obtain the estimated value (regression equation) Y1 of the content of protein based on the content (measured value) of the protein in the brown rice state of the analyzed sample and the secondary differential absorbance. A multiple-regression analysis is performed to obtain the estimated value (regression equation) Y2 of the gluten value (measured value) of the rice based on the gluten value (measured value) of the analyzed rice and the obtained secondary differential absorbance. The regression equations Y1, Y2 obtained as a result of the multiple-regression analysis are utilized to evaluate the taste of an unknown sample.