Level: Intermediate
【Presenter】
Tatsuro Maeda, Professor, Department of Health and Nutrition, Faculty of Health and Medical Sciences, Teikyo Heisei University
[Announcement summary]
The "deliciousness" of cooked rice, which Japanese people have been eating as a staple food for a long time, is beautifully cooked, and it is important to balance the texture, smell (aroma), and quality characteristics of taste. The quality of polished rice, which affects the "deliciousness" of cooked rice, is greatly related to the variety (brand rice), production area, climate, cultivation conditions, and so on. Furthermore, due to the storage conditions and period after harvesting, quality inspection of polished rice is very important for confirming the "deliciousness" and quality stability of cooked rice. In addition, the "deliciousness" of cooked rice is greatly affected by the method of polishing, the rate of water addition, the method of cooking rice, etc. Quality characteristics are often preferred.
In the food industry, there is a strong demand to quantify and visualize what quality characteristics are felt to be "delicious" when eating rice through various physicochemical quality characteristic analyzes. I would like to introduce our efforts to analyze the "deliciousness" of rice and rice by multivariate analysis of the numerical values analyzed for characteristics using JMP 15 pro.
