Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer

Hajime Goto, Noriyuki Asanome, Keitaro Suzuki, Tomoyoshi Sano, Hiroshi Saito, Yohei Abe, Masaru Chuba, Takeshi Nishio

Research output: Contribution to journalComment/debatepeer-review

8 Citations (Scopus)

Abstract

The whiteness of cooked rice and rice cakes was evaluated using a portable spectrophotometer with a whiteness index (WI). Also, by using boiled rice for measurement of Mido values by Mido Meter, it was possible to infer the whiteness of cooked rice without rice cooking. In the analysis of varietal differences of cooked rice, 'Tsuyahime', 'Koshihikari' and 'Koshinokaori' showed high whiteness, while 'Satonoyuki' had inferior whiteness. The whiteness of rice cakes made from 'Koyukimochi' and 'Dewanomochi' was higher than the whiteness of those made from 'Himenomochi' and 'Koganemochi'. While there was a significant correlation (r = 0.84) between WI values and whiteness scores of cooked rice by the sensory test, no correlation was detected between the whiteness scores and Mido values, indicating that the values obtained by a spectrophotometer differ from those obtained by a Mido Meter. Thus, a spectrophotometer may be a novel device for measurement of rice eating quality.

Original languageEnglish
Pages (from-to)489-494
Number of pages6
JournalBreeding Science
Volume63
Issue number5
DOIs
Publication statusPublished - 2013

Keywords

  • Color
  • Eating quality
  • Mido meter
  • Oryza sativa L
  • Sensory test
  • WI value
  • Whiteness score

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Genetics
  • Plant Science

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