共查询到20条相似文献，搜索用时 483 毫秒
1.
2.
Elaine T. Champagne Brenda G. Lyon Bong Kee Min Bryan T. Vinyard Karen L. Bett Franklin E. Barton Bill D. Webb Anna M. McClung Karen A. Moldenhauer Steve Linscombe Kent S. McKenzie David E. Kohlwey 《Cereal Chemistry》1998,75(2):181-186
The effects of drying conditions, final moisture content, and degree of milling on the texture of cooked rice varieties, as measured by texture profile analysis, were investigated. Instrumentally measured textural properties were not significantly (α = 0.05) affected by drying conditions, with the exception of cohesiveness. Cohesiveness was lower in rice dried at lower temperatures (18°C or ambient) than in that dried at the higher commercial temperatures. Final moisture content and degree of milling significantly (α = 0.05) affected textural property values for adhesiveness, cohesiveness, hardness, and springiness; their effects were interdependent. The effects of deep milling were more pronounced in the rice dried to 15% moisture than that dried to 12%. In general, textural property values for hardness were higher and those for cohesiveness, adhesiveness, and springiness were lower in regular-milled rice dried to 15% moisture than in that dried to 12%. In contrast, hardness values were lower and cohesiveness, adhesiveness, and springiness values were higher in deep-milled rice dried to 15% moisture than in that dried to 12% moisture. Deep milling resulted in rice with lower hardness values and higher cohesiveness, adhesiveness, and springiness values. 相似文献
3.
4.
5.
Effect of storage temperature (ST) (5, 15, and 25°C) for paddy on the consumer perception of cooked rice (CR) was investigated with six major rice cultivars in Korea (Ilmibyeo, Chucheongbyeo, Ilpumbyeo, Hwayeongbyeo, Nampyeongbyeo, and Odaebyeo) after 12 months of storage. Germination rate (GR) of the paddy, grading characteristics (percentages of head rice, broken kernels, damaged kernels, colored kernels and chalky kernels) of milled rice (MR) kernels, texture profile analysis (hardness, springiness, cohesiveness, adhesiveness, and chewiness) and color (L*, a*, and b*) of CR were measured. Also, consumer testing on CR was done with 108 consumers. Consumers evaluated acceptability for odor, appearance, taste, texture, and overall purchase intent, and willingness to pay (WTP) of CR. After 12 months of storage, physicochemical characteristics of MR and CR were significantly different depending on ST. The significant difference among three ST of paddy was noted for GR, color b* value, fat acidity of MR, and overall consumer acceptability of CR. The GR was constant during 12 months of storage at 5°C, whereas a significant decrease of GR was noted for all six cultivars within 12 months of storage at 25°C. The average WTP for rice stored at 5°C for 12 months was $U.S. 45.68/20 kg, whereas WTP for rice stored at 15°C and 25°C were $U.S. 44.19/20 kg and $U.S. 41.87/20 kg, respectively, implying the importance of ST on grain quality and product value by consumers. Overall consumer acceptability had high correlation coefficient with WTP (r = 0.985). Overall consumer acceptability had highest correlation with GR of paddy (r = 0.861), followed by b* value of CR (r = –0.826), fat acidity (r = –0.768), cohesiveness (r = 0.733), and hardness (r = –0.650) of CR by TA, implying GR of paddy and b* value of CR could be used as indicators for eating quality of rice. 相似文献
6.
7.
8.
9.
【目的】旨在明确粳型软米食味品质及其质构特征对氮肥水平的响应差异及各指标间的关系。【方法】在稻麦两熟制条件下,选用江苏省生产上具有代表性的粳型软米品种南粳9108和南粳5055为试验材料,通过设置4种施氮水平0、150、225和300 kg/hm2,分析了不同施氮水平对粳型软米的食味品质与质构特征的影响,并对各指标间的关系进行了系统分析。【结果】1)在设计范围内,随施氮量的增加,稻米完整性持续增加,但香气、光泽、味道和食味值等指标呈下降趋势,粳型软米食味指标对氮肥的敏感程度表现为口感光泽食味值味道香气完整性,说明氮肥水平对粳型软米口感和光泽的影响程度较大,而对香气和完整性的影响程度较小。2)随着施氮量的增加,硬度、粘聚型、咀嚼度和回复性呈先增加后降低趋势,最大值在N 225 kg/hm2;粘着性呈先降低后升高趋势,最低值在N 225 kg/hm2处理;弹性不受氮肥水平影响,粳型软米质构指标对氮肥的敏感程度表现为咀嚼度硬度回复性粘着性粘聚性,说明氮肥水平对粳型软米的胶粘性、咀嚼度、硬度影响较大,而对粘聚性的影响程度较小。3)南粳9108的香气、光泽、味道、口感和食味值均高于南粳5055,完整性低于南粳5055,并且其各食味指标的变异系数均高于南粳5055,说明南粳9108食味特征优于南粳5055,并且前者对氮肥的敏感性强于后者。4)南粳9108的硬度、粘着性、弹性、咀嚼度均低于南粳5055,粘聚性、胶粘性均高于南粳5055,并且各质构指标的变异系数均高于南粳5055,说明南粳9108质构特征较优并且前者对氮肥的敏感性弱于后者。5)相关分析表明,食味值与香气、光泽、味道、口感呈极显著正相关,与完整性呈极显著负相关;口感与光泽呈显著正相关,与完整性呈显著负相关;完整性与香气、光泽呈极显著负相关;光泽与香气呈极显著正相关;回复性与硬度极显著正相关,与粘聚性呈显著正相关。【结论】氮肥水平和品种对粳型软米食味品质与质构特征具有显著影响。增加施氮量将降低供试的两个品种米饭的口感、光泽、味道和香气,但增加其完整性,施氮量小于225 kg/hm2,施氮可以增加米饭的硬度、粘聚型、咀嚼度和回复性。因此,粳型软米生产中应特别重视氮肥的施用水平,以保持其优良的风味。 相似文献
10.
11.
预糊化条件对萌芽糙米蒸煮质构特性及品质的影响 总被引：1，自引：1，他引：0
为了解决萌芽糙米不易蒸煮且蒸煮后米饭口感较硬、黏弹性不足、粗糙感明显等问题,该文应用预糊化技术对萌芽糙米进行品质改良,评价了预糊化条件(米粒含水率43.21%±2.15%、34.64%±1.49%、29.83%±1.67%,蒸汽处理时间2、5、10、15、20、25 min)对萌芽糙米蒸煮特性、米饭质构特性及感官品质的影响。研究结果表明,随着米粒含水率的降低,预糊化萌芽糙米的蒸煮时间、蒸煮吸水率、体积膨胀率显著增大(P0.05),固形物损失率显著降低(P0.05);预糊化萌芽糙米的米饭硬度、黏附性、黏聚性、胶黏性、弹性、咀嚼性随米粒含水率降低的变化较为复杂。随着蒸汽处理时间的延长,预糊化萌芽糙米的蒸煮时间显著缩短(P0.05),蒸煮吸水率、体积膨胀率、固形物损失率变化较小且无明显规律;预糊化萌芽糙米的米饭硬度先减小后增大,黏附性、黏聚性先增大后减小,胶黏性、弹性、咀嚼性变化较为复杂。感官评定结果表明,预糊化萌芽糙米的米饭感官评分随米粒含水率降低的变化较为复杂,随蒸汽处理时间的延长先增大后降低。总体而言,米粒含水率29.83%±1.67%、蒸汽处理15 min的预糊化条件可以显著改善萌芽糙米的蒸煮特性、质构特性及感官品质,使其接近白米的品质指标。研究结果可为预糊化萌芽糙米的产业化开发提供依据。 相似文献
12.
The effects of the degree of milling (based on surface lipids content [SLC]) on cooked rice physicochemical properties were investigated. Head rice yield (HRY), protein, and SLC decreased with increasing milling, while the percent of bran removed and whiteness increased. Results showed that SLC significantly (P < 0.05) affected milled as well as cooked rice properties across cultivar, moisture content (MC) at harvest, and location (Stuttgart, AR, and Essex, MO). Cooked rice firmness ranged from 90.12 to 111.26 N after milling to various degrees (SLC). The decrease in cooked rice firmness with increasing milling was attributed to the lowering of total proteins and SLC. Cooked rice water uptake increased with increasing degree of milling. Water uptake by the kernel during cooking dictated the cooked rice firmness. The increase in cooked rice stickiness with increasing degree of milling was attributed to an increase in starch leaching during cooking because of the greater starch granule swelling associated with a greater water uptake. 相似文献
13.
14.
15.
16.
在2009和2010年利用独特的稻/麦轮作系统FACE（Free Air CO2 Enrichment,开放式空气CO2浓度增高）平台,以武运粳21、扬辐粳8号、武香粳14和武粳15为供试材料,研究了高浓度CO（2比大气背景CO2浓度高200 μmol·mol-1）对粳稻蒸煮米的硬度、粘性、香气、光泽、完整性、味道和口感等的影响。物性分析仪测定结果表明,高浓度CO2环境下粳稻熟米的硬度和粘性总体呈增加趋势,其中扬辐粳8号两指标的增幅均达显著水平。食味计测定结果显示,高浓度CO2对蒸煮稻米香气、光泽度、完整性、味道和口感等食味品质指标均没有影响。相关分析表明,CO2与品种的互作对米饭硬度和粘性有显著影响,但对食味品质参数均没有影响。CO2与年度、CO2与年度和品种间的互作对所有测定参数均无显著影响。两年数据一致表明,未来高浓度CO2环境下粳稻蒸煮米的硬度和粘性将呈增加趋势,增幅因品种而异,但米饭食味品质无显著变化。 相似文献
17.
18.
19.