Abstract
Three varieties of glutinous rice harvested in Nagano in 2006 as new rice and harvested in 2005 as old rice were used as samples. The palatability of mochi cooked from the rice samples was evaluated. The association of the gelatinization characteristics, hardness of the mochi dough and degree of extension, with the physicochemical properties and flavor analysis was studied. The correlation between the palatability and physicochemical properties was also evaluated. Peak viscosity of gelatinization property and flavor value (SC 1) negatively related to five items (extension, texture, taste, aroma, general evaluation). The effect of the degree of extension on the mochi dough property was large as a regular factor. The harvest year for each variety. differentiated the score by the principal component analysis into two groups. The factor analysis indicated that the degree of extension, texture and the variable effect of setback were negative factors determining old rice according to the period of storage.
