抄録
The processing suitability as a material for rice crackers was characterized in the present study, based on physicochemical measurements and sensory testing of high-quality premium rice, low-amylose rice, Japonica-Indica hybrid rice, and red rice as the rice cultivar samples. Puffed rice crackers were prepared and the relationship between the physicochemical properties of the rice grains and the quality of the resulting products was investigated. It was possible to estimate the physical properties of a rice cracker by using multiple-regression analysis based on the chemical components, pasting properties and physical properties of the constituent rice. A formula for estimating the amylose content of the constituent rice was developed from the results of physicochemical measurements of the rice crackers. We assayed the quality of commercial rice crackers and examined the deterioration during the storage by measuring the physicochemical properties. The hardness and fat acidity of crackers increased markedly during storage for 20 d at 35 °C. The novel method of a one-bite test with a Tensipresser was useful to assay. The quality of a rice cracker and made it possible to evaluate the quality deterioration of the rice cracker during storage.
