Abstract
Palatability of rice-cake was evaluated by the following method using the samples used for yield test at Niigata Crop Research Center. Unpolished rice grains thicker than 1.85mm were collected passing the thinner grains through a sieve, and the collected grains were polished to 89% polishing rate. The polished rice samples were stored at 10°C for one week to make the water content uniform. The designated amount of the sample was immersed in water for 15 hours, dehydrated, and set into a rice-cake making machine (SD-3603, National, Osaka) supplied with a prescribed volume of water. Rice-cake was made automatically, and placed on a vinyl sheet in the frame. It was covered with another vinyl sheet, and flattened to a plate, 1.5cm thick, in the frame using a rolling bar. It was then cooled down overnight, and cut into blocks of 4×6×1.5cm on the next day. Four kinds of samples including "WATABOUSHI" as standard, were tested by panel of more than 15 skilled persons. The rice-cakes were boiled at 75°C for 10 min, served in a dish, and ranked in 11 grades for appearance, whiteness, koshi (hardness and elasticity), stickiness, smoothness, flavor, taste and overall palatability in comparison with standard. Judging from the evaluation of palatability of breeding materials harvested in different years and KOGANEMOCHI used for comparison, this method was considered to be useful.
