|Title:||米飯物理性與官能品嚐之關係||Other Titles:||The Relationship between Human Panel Testing Score and Physical Properties of Cooked Rice||Authors:||郭益全
|Issue Date:||1-Sep-1987||Publisher:||農業試驗所||Journal Volume:||36||Journal Issue:||3||Start page/Pages:||239-246||Source:||中華農業研究||Abstract:||
Human panel testing score tested by Taichung District Agricultural Improvement Station and physical properties of cooked rice, such as hardness, cohesiveness, elasicity, brittleness, chewiness and gumminess, measured by Taiwan Agricultural Research Institute were for the purpose of elucidating the relationship between human panel testing score and physical properties. Nine commercial rice varieties grown at 5 locations distributed in the northern, central and southern parts of Taiwan were used as tested material.
The effects of variety, location and variety x location were significant for all evaluated traits except cohesiveness which was only significant in variety. It is found that human panel testing score was negatively correlated with all evaluated physical properties of cooked rice. The partial regression coefficients of human panel tesitng score on physical properties were not significant for all five locations, however, the partial regression coefficients of hardness, cohesivenessbrittleness and chewiness were significant for combined five locations data. The results of path analysis indicated that the trait with the largest negative effect was hardness and the trait with the largest poritive effect was brittleness among physical properties of cooked rice.
|Appears in Collections:||1.台灣農業研究(1950～迄今)|
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