Level: Intermediate
The deliciousness of cooked rice, which has been eaten by the Japanese as a staple food since ancient times, is determined by the beautiful cooking result and the balance of quality characteristics such as texture, smell (aroma), and taste. The quality of polished rice, which affects the deliciousness of cooked rice, is greatly influenced by the variety (branded rice), production area, climate, and cultivation conditions. In addition, storage conditions and period after harvest also play a major role, so quality inspection of polished rice is extremely important in confirming the deliciousness and stability of quality of cooked rice. Furthermore, while the deliciousness of cooked rice is greatly influenced by the polishing method, water content, and cooking method, in the evaluation of cooked rice texture, stickiness and hardness have a strong influence, and quality characteristics of a certain hardness and strong stickiness are often preferred.
In the food industry, there is a strong demand to quantify and visualize through various physicochemical quality characteristic analyses what quality characteristics make cooked rice taste good. To that end, we would like to introduce our efforts to use JMP 15 pro to perform multivariate analysis of the numerical values obtained from quality characteristic analysis, and to use this data to analyze the "deliciousness" of cooked rice.
