Evaluation of rice cake hardness and eating quality of rice cake for breeding selection of glutinous rice varieties.

摘要

Glutinous rice is used for rice cake preparation. Rice cake hardness is an important quality parameter, because of its impact on manufacturing time. Properties that could be used as indicators of rice cake hardness for selection of suitable glutinous rice varieties were investigated. Rice cake hardness was determined by rapid visco analyser, adding NaCl instead of the conventially used copper sulfate to inhibit endogenous amylase activity. A high degree of correlation was observed between values obtained using NaCl and copper sulfate. Pasting temp. and peak temp. correlated with rice cake hardness, suggesting that both could be used as hardness indicators. In addition, brown rice protein content, which can be determined by NIR analysis of small samples, was negatively correlated with overall palatability, smoothness, flavour and stickiness. Therefore, it is suggested that brown rice protein content could be used as a parameter in the initial selection of rice varieties suitable for rice cake preparation.