Studies on simplified method to determine water uptake ratio and total solids of rice at 70°C

被引：0
|
作者：
Taira, T
Shoji, I
机构：
[1] Fukushima Agr Expt Stn, Koriyama, Fukushima 9638041, Japan
[2] Koriyama Womens Univ, Koriyama, Fukushima 9638851, Japan
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1999年 / 46卷 / 07期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
It is reported that high correlations were observed between palatability of rice and water uptake ratio or total solids at 70 degrees C. Studies on water uptake ratio and total solids around 70 degrees C and estimation of total solids from iodine colorimetry were carried out to simplify an analysis of water uptake ratio and total solids at 70 degrees C. (1) High correlations were recognized between total solids at 70 degrees C and total solids at 68 degrees C or 72 degrees C. High correlations were also observed in total solids percentage. F values of water temperature were not significant at variance analyses of water uptake ratio percentage and total solids percentage. In a case that many samples prevent from maintaining water temperature, it is assumed that analytical error by water temperature was diminished in the analysis of total solids percentage. (2) A high correlation between total solids and absorbance of iodine colorimetry was observed. Difference between total solids estimated from absorbance and total solids was small. It is assumed that it was enable to shorten analytical time by estimation of total solids.
引用
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页码：480 / 483
页数：4
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