This is subjected to the flavor of rice, I have compared an appearance of species of rice and physical-chemical characteristic and examined the relation of the taste of rice based upon the result. The following is the comparative study result that I have separately analyzed with the appearance of ri...
This is subjected to the flavor of rice, I have compared an appearance of species of rice and physical-chemical characteristic and examined the relation of the taste of rice based upon the result. The following is the comparative study result that I have separately analyzed with the appearance of rice species and physical-chemical characteristic of head rice and chalky rice 1. In observation of an appearance of rice species and physical-chemical characteristic comparison, it is noted that rice species of higher ratio of head rice get higher grade in the flavor analysis by TOYO taste-analyzer. The rice species of higher ratio of head rice has a lower content of protein in physical-chemical characteristic observation, a higher content of water and amylose even almost same amount of sample used. 2. It is observed that a flavor of rice shows anegative correlation with protein content, water content shows a positivecorrelation with the softy of cooked rice. The protein content of physical-chemical property shows a positive correlation with delicious smell. The head rice of appearance of rice shape shows a positive correlation with the color, but chalky rice has a negative result. The hardness shows a positive correlation with sweet taste but water content has a negative result. 3. In observation of an appearance of rice shape and physical-chemical characteristic result, the head rice has a higher content of the trace element ratio than chalky rice. With the result of a higher equivalent ratio of Mg/K & Mg/K.N, It is regarded that the flavor of head rice seems better taste than chalky rice. 4. In observation of protein content, the head rice has less content of total N2 and Protein than chalky rice, it is considered that the ratio of head rice affects the taste. 5. The content of Amino-acid of head rice is less than chalky rice, but it does not much difference in the content ratio of samples. 6. In the examination of X-ray diffractogram comparing the crystallization rate of starch particles, it is considered that both head rice and chalky rice have grouped below Zero and easily hydrolyzed. 7. The result of color reaction test of starch-12 to estimate the content of amylose and chain length of amylase, the head rice is 1.602 and the chalky rice is 1.918. It is verified that a head rice is lower amylose trans-mutant than chalky rice, and regarded that the taste of higher ratio of head rice is also better, 8. In observation of shape of a grain of rice and starch particle, the cross section of head rice is rather clean and polygonal than chalky rice. The cross section of chalky rice is more transformed. 9. In the result of DSC of gelatinization of rice starch, it is observed that the starting temperature of gelatinization of head rice is less than chalky rice, the maximum temperature of gelatinization is shown high in head rice. The enthalpy of gelatinization of head rice is higher than chalky rice, likely less damaged starch. 10. The result of gelatinization characteristics, the head rice has higher rate of gelatinization than chalky rice. 11. The hydrolysis rate by Glucoamylase, the rate of hydrolysis of the head rice is appeared as similar as the rate of chalky rice, but become higher rate after 1 hour.
This is subjected to the flavor of rice, I have compared an appearance of species of rice and physical-chemical characteristic and examined the relation of the taste of rice based upon the result. The following is the comparative study result that I have separately analyzed with the appearance of rice species and physical-chemical characteristic of head rice and chalky rice 1. In observation of an appearance of rice species and physical-chemical characteristic comparison, it is noted that rice species of higher ratio of head rice get higher grade in the flavor analysis by TOYO taste-analyzer. The rice species of higher ratio of head rice has a lower content of protein in physical-chemical characteristic observation, a higher content of water and amylose even almost same amount of sample used. 2. It is observed that a flavor of rice shows anegative correlation with protein content, water content shows a positivecorrelation with the softy of cooked rice. The protein content of physical-chemical property shows a positive correlation with delicious smell. The head rice of appearance of rice shape shows a positive correlation with the color, but chalky rice has a negative result. The hardness shows a positive correlation with sweet taste but water content has a negative result. 3. In observation of an appearance of rice shape and physical-chemical characteristic result, the head rice has a higher content of the trace element ratio than chalky rice. With the result of a higher equivalent ratio of Mg/K & Mg/K.N, It is regarded that the flavor of head rice seems better taste than chalky rice. 4. In observation of protein content, the head rice has less content of total N2 and Protein than chalky rice, it is considered that the ratio of head rice affects the taste. 5. The content of Amino-acid of head rice is less than chalky rice, but it does not much difference in the content ratio of samples. 6. In the examination of X-ray diffractogram comparing the crystallization rate of starch particles, it is considered that both head rice and chalky rice have grouped below Zero and easily hydrolyzed. 7. The result of color reaction test of starch-12 to estimate the content of amylose and chain length of amylase, the head rice is 1.602 and the chalky rice is 1.918. It is verified that a head rice is lower amylose trans-mutant than chalky rice, and regarded that the taste of higher ratio of head rice is also better, 8. In observation of shape of a grain of rice and starch particle, the cross section of head rice is rather clean and polygonal than chalky rice. The cross section of chalky rice is more transformed. 9. In the result of DSC of gelatinization of rice starch, it is observed that the starting temperature of gelatinization of head rice is less than chalky rice, the maximum temperature of gelatinization is shown high in head rice. The enthalpy of gelatinization of head rice is higher than chalky rice, likely less damaged starch. 10. The result of gelatinization characteristics, the head rice has higher rate of gelatinization than chalky rice. 11. The hydrolysis rate by Glucoamylase, the rate of hydrolysis of the head rice is appeared as similar as the rate of chalky rice, but become higher rate after 1 hour.
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