Breeding Research
Online ISSN : 1348-1290
Print ISSN : 1344-7629
ISSN-L : 1344-7629
Research Paper
Development of a novel method to measure cooked rice whiteness using a scanner and new software for image analysis
Yoshie KogiTakanari TanabataKatsura TomitaAsako Kobayashi
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2014 Volume 16 Issue 3 Pages 115-120

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Abstract

We developed a novel method to measure cooked rice whiteness using a scanner and new software for image analysis. Cooked rice, filling a plastic dish (35 mm in diameter), was subjected to the measurement using a scanner, and the b* value, which indicates yellowness, was calculated by the software. The value of b* was negatively and significantly correlated with whiteness in sensory tests of cooked rice. The value of b* also showed significant varietal differences. These results show that cooked rice whiteness could be estimated by b* value. The value of b* was negatively and significantly correlated with the appearance and overall evaluation in sensory tests of cooked rice. Therefore, cooked rice whiteness is one of the most important attributes in sensory tests of eating quality. In addition, b* value was negatively and significantly correlated with heading date. Because this method needs only a small amount of polished rice, it is expected to be used to select promising lines having high eating quality at an early generation during breeding.

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© 2014 Japanese Society of Breeding
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