Taste evaluation of blended rice

In this study, we focused on methods for evaluating the taste of blended rice, and also reported new findings on the accuracy of each evaluation depending on the blend ratio and new methods for evaluating blended rice. (1) The correlation coefficient between predicted and measured values for each blend ratio of polished rice was r >= 0.57 (p < 0.05) for all methods; i.e., enzyme activity measurement, viscoelasticity measurement, taste sensory evaluation, and instrumental taste evaluation (Shokumi-Kanteidan), indicating that the measurements were highly accurate. (2) As the proportion of white rice blends with low eating quality increased, the eating quality decreased. However, while the taste of the blends with different characteristics of the various types of polished rice showed obvious changes, the differences in taste of the blends of similar rice varieties were small. (3) The effect of blend ratio on taste was clarified by the amount of enzyme activity (beta-amylase activity and beta-galactosidase activity), viscoelasticity evaluation, and taste evaluations (taste sensory test and instrumental taste measurement).