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1.
为保证低温喷雾干燥后蓝靛果粉品质,采用黄金分割法研究复合助剂（麦芽糊精、β-环糊精和乳清蛋白）对喷雾干燥蓝靛果粉理化性质的影响,分析低温进风温度（50～90 ℃）对蓝靛果粉花青素保留率、集粉率和含水率的影响规律。结果表明,在麦芽糊精、β-环糊精的质量比例为85.4%、14.6%时,集粉率高达37.96%;随进料溶液中麦芽糊精质量比例增加,蓝靛果粉玻璃化转变温度、水溶性指数、堆积密度、亮度L*值、红度a*值和色差值ΔE呈增加趋势,含水率、花青素含量和黄度b*值呈下降趋势;在麦芽糊精、β-环糊精和乳清蛋白质量比例为72.9%、12.5%、14.6%时,集粉率达到最高（40.11%）;随料液中乳清蛋白质量比例增加,蓝靛果粉含水率、花青素含量呈上升趋势,其玻璃化转变温度、水溶性指数、亮度L*值、红度a*值、黄度b*值和色差值ΔE等指标呈下降趋势;复合助剂显著提高蓝靛果粉集粉率（P<0.05）,对其中的花青素起到较强保护作用,其含水率、水溶性指数、堆积密度等理化指标均接近于最优水平。在低温喷雾干燥研究发现,随进风温度上升,集粉率和含水率呈负相关,在进风温度90 ℃时,集粉率最高的配方中可实现较高花青素保留率（89.94%）。低频核磁共振波谱以及质子密度图像信息分析表明,加入的助剂与蓝靛果果汁中水分通过氢键、静电结合力和疏水作用等分子间作用力,形成稳定性高水合物、增强液滴聚结抵抗力,提高料液玻璃态转换温度,从而实现高集粉率和高花青素保留率的蓝靛果果粉低温喷雾干燥;红外光谱分析表明,复合助剂可在蓝靛果果粉中形成分子间氢键,并对花青素等活性物质进行固定包埋保护。研究结果可为蓝靛果粉喷雾干燥加工生产提供理论支撑和参考依据。 相似文献
2.
为实现储运过程中生鲜猪肉新鲜度实时检测，该研究基于可见/近红外光谱技术开发了掌上式生鲜猪肉新鲜度无损智能检测装置。检测装置以可见\近红外光谱采集单元为核心，搭建了硬件系统，开发了生鲜猪肉新鲜度多指标同时检测和新鲜度分级软件系统。通过研发的检测装置采集了不同部位猪肉的650～1 100 nm波长范围的漫反射光谱，经过标准正态变量变换（standard normal variable transformation，SNV）预处理后，对比连续投影算法（successive projections algorithm, SPA）和竞争性自适应加权抽样算法（competitive adaptive reweighted sampling, CARS）算法优选了猪肉新鲜度特征光谱，分别建立了不同部位猪肉新鲜度指标通用预测模型，并根据挥发性盐基氮（total volatile basic nitrogen，TVB-N）含量和pH值预测值，将猪肉分为新鲜、次新鲜和变质3个等级。试验结果表明，通过 SNV预处理和CARS算法筛选特征波长后建立的PLS预测模型（下文简称“SNV-CARS-PLS”）具有更好的性能， TVB-N含量、pH值、亮度L*、红度a*和黄度b*通用预测模型的预测集相关系数分别为0.942、0.945、0.940、0.933和0.833，预测均方根误差分别为1.131 mg/100 g、0.136、1.706、1.217和0.717。将通用检测模型导入检测装置进行了试验验证，对不同部位猪肉样本试验结果表明，TVB-N含量、pH值、亮度L*、红度a*和黄度b*的预测结果与理化值的均方根误差分别为1.109 mg/100 g、0.134、1.140、1.094和0.636；新鲜度的分级正确率为92.86%；单个样品检测时间约为1 s。该检测装置可满足不同部位猪肉新鲜度多指标现场快速检测和分级的需求，为及时掌握储运过程中生鲜猪肉新鲜度情况、辅助决策储运和销售方案、保障生鲜猪肉品质安全具有重要作用。 相似文献
3.
青花菜贮藏期间颜色变化动力学模型的建立 总被引：2，自引：3，他引：2
该试验利用CIE-L*a*b*(Commission International de I'Eclairage,国际照明委员会制定的色彩空间坐标表色系统)中的a*、b*、H°、TCD(Total Color Difference,总色差)以及叶绿素含量和黄化级数来衡量青花菜色泽的变化情况, 旨在建立贮藏期间多种颜色指标的动力学模型。试验组分为0℃、5℃、10℃条件下分别在HDPE(high-density polyethylene高密度聚乙烯)薄膜单球包装与不包装两种情况下进行。试验结果显示，包装提升了青花菜贮藏期间的活化能，延迟了呼吸跃变的启动。非线性回归分析的结果表明，色泽参数b*和TCD的速率常数符合Arrhenius模型，模型符合一级动力学反应；而a*和H°的变化则可用多项式表示。贮藏青花菜的黄化级数与色泽参数b*之间具有良好的相关性，为利用计算机视觉系统进行颜色分级提供了理论依据。 相似文献
4.
宰后冷却工艺对冷却猪肉肉色、质量分类的影响 总被引：9，自引：3，他引：6
研究了宰后猪胴体分别采用常规冷却工艺(宰后45 min起,(3±0.5)℃、0.4 m/s冷风冷却24 h)和二阶段急速冷却工艺(宰后35 min起,-20℃、2 m/s冷风冷却1.5 h;(3±0.5)℃、0.4 m/s 冷风冷却22.5 h)对冷却猪肉肉色、质量分类的影响。通过测定冷却猪肉pH值 和T(温度)及肉色仪器测定参数值(L*、a*、b*)和肉色分值, 确定了它们之间的相关性,并进行猪肉质量分类判断。结果表明, 常规冷却工艺冷却猪肉的T45min与pH45min、L*、肉色分值呈极显著性相关(p＜0.01),相关系数分别为-0.37,0.45,-0.39;L*与肉色分值呈最大的负相关,相关系数达-0.80;PSE猪肉占18.6%,RFN(正常)猪肉占80.4%,而DFD猪肉仅占1.0%。二阶段急速冷却工艺在宰后初期比常规冷却工艺不仅有效降低冷却猪肉温度,而且同时使其pH值下降缓慢;其PSE猪肉降至12.0%,RFN(正常)猪肉升至87.0%,DFD猪肉仍为1.0%。提示二阶段急速冷却工艺可改善冷却猪肉肉色、进而提高其质量。 相似文献
5.
基于气候阻力的温室黄瓜蒸腾速率模拟 总被引：1，自引：0，他引：1
在北方地区玻璃温室内,观测黄瓜生长期叶温与温室内微气象因子,利用基于能量平衡方程和水汽扩散理论的叶-气温差方程计算植株气孔阻力(ri),结合同期气候阻力(r*)和边界层阻力(re)进行分析,结果发现：不同天气条件下ri/re的比值与r*/re比值之间呈极显著正相关关系,晴天时：ri/re=1.207(r*/re)-0.326(n=328,r=0.8055),阴天时：ri/re=0.169(r*/re)+0.278(n=222,r=0.8076)。根据此拟合方程,以r*/re代替ri/re代入修正后的P-M公式中计算温室黄瓜的蒸腾速率,与直接代入ri值的计算结果比较,结果晴天与阴天条件下的相对误差均<10%,一致性指数达0.96以上,说明利用拟合方程建立的模型模拟效果很好。此模型能够直接利用气象数据计算温室作物气孔阻力并进而计算蒸腾速率,使温室作物蒸腾速率的计算更简单方便,该文结果对同类温室和作物有参考价值。 相似文献
6.
热水结合维生素C处理对甜樱桃果实褐变的控制研究 总被引：13，自引：3，他引：10
在预试验基础上,甜樱桃果实采用42℃热水及42℃热水添加0.1%维生素C各处理10 min,在0±0.5℃,相对湿度为85%~90%的条件下贮藏18 d后,再置于24±1℃,相对湿度为65%~70%条件下存放2 d,对果实的褐变参数及相关酶活性进行检测。结果表明,热水处理明显抑制甜樱桃果实L*和H0值的下降及苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)和过氧化物酶(POD)活性的上升。热水添加维生素C处理强化了这一抑制效果。贮藏后,热水和热水添加维生素C处理的果实感官综合评分分别为6.9和7.5,而对照仅为5.7。相关分析表明,感官综合评分与L*、b*和H0呈显著正相关,与a*、PPO和POD活性呈显著负相关(P<0.05)。 相似文献
7.
为确定羊肚菌最适宜的干燥方式,研究了不同温度(45、50、55 ℃)条件下的热风干燥(hot air drying,HAD)、以及50 ℃条件下的碳纤维远红外干燥（carbon fiber far-infrared drying,CFFD）、热泵干燥(heat pump drying,HPD)、碳纤维远红外联合热泵干燥(carbon fiber far-infrared combined heat pump drying,CFFD-HPD)与真空脉动干燥技术(vacuum pulsed drying,VPD)对羊肚菌干燥时间、干燥能耗、色泽、品质（复水比、质构特性、电子舌、感官评价）以及营养指标（氨基酸、蛋白质、粗多糖、脂肪含量）的影响,并对上述指标做出综合评分。结果表明：CFFD-HPD组的干燥时间最短,与HAD(55 ℃)组无显著性差异(P>0.05),与其他组差异性显著(P?0.05)。VPD组的干燥时间最长、能耗最高,显著高于其他组(P?0.05)。在外观品质方面,HAD(50 ℃)的L*值显著高于其他组(P?0.05),VPD组的L*、b*值显著低于其他组(P?0.05),a*值显著高于其他组(P?0.05)。在感官品质方面,CFFD组的羊肚菌最终复水比最大,VPD组的最终复水比最小,复水20min 时,CFFD-HPD组的羊肚菌复水速率最高。复水后的羊肚菌HAD(55 ℃)组的弹性和咀嚼性最大,VPD组的硬度最小。对干燥后的羊肚菌进行感官评价,HAD与CFFD-HPD组的得分较高,且两者无显著性差异(P>0.05),VPD的感官评价得分最低。在营养品质方面,VPD组的总氨基酸和蛋白质含量高于其他组,但是CFFD-HPD的综合评价得分最高,其次是HAD(55 ℃）(P?0.05),VPD的综合评价得分最低,说明CFFD-HPD与HAD(55 ℃)适合用于羊肚菌干燥。研究结果为羊肚菌干燥技术提供了数据支持。 相似文献
8.
采用响应曲面法对采后红富士苹果热处理条件的优化 总被引：25，自引：7，他引：18
采用响应曲面法研究了在不同时间-温度的热空气处理对果实品质的影响。对红富士苹果进行不同时间-温度的热空气处理,处理后的果实置于(0±0.5)℃条件冷藏4个月,然后置于20℃条件下7 d(模拟货架期),对货架结束时果实底色a*值、硬度和固酸比进行测定。采用响应曲面法建立了苹果底色a*值、硬度和固酸比的二次多项数学模型,并验证了模型的有效性,考察了处理温度和处理时间对果实品质各指标的影响,得出优化热处理温度为36.3℃,处理时间82.5 h。 相似文献
9.
张颖 《中国水土保持科学》2010,8(5):49-54
为了更好地进行森林资源管理和为林业管理决策服务,在经济控制理论的基础上,收集1990—2007年森林面积、造林面积、森林灾害成灾面积和森林采伐面积等数据,建立林地核算模型,并求出林地最优价格。结果表明:造林面积A(k)和森林面积L(k)回归方程的拟合优度R2=0.916,森林灾害成灾面积C(k)和森林面积L(k)、森林采伐面积F(k)回归方程的拟合优度R2=0.958,森林面积L(k)和采伐面积F(k)回归方程的拟合优度R2=0.998,且具有明显的统计学意义;在林地核算模型的基础上,求出的林地核算的最优价格为0.976万元/hm2;指出现行的核算没有考虑最优价格、政策可控性和森林的特性等问题,因而出现核算价格差别很大,核算不科学等,建议建立我国林地核算模型,并加强基础数据的统计和森林核算最优价格的计算。 相似文献
10.
为探索不同虫态米象侵害对小麦蛋白品质的影响，该研究以米象侵害后的小麦为研究对象，对米象不同虫态（卵期、幼虫期、蛹期、成虫期）侵害后的小麦粗蛋白、尿酸、蛋白组分、湿面筋、面筋吸水量、乳酸溶剂保持力（solvent retention capacity，SRC）、蔗糖SRC、巯基（-SH）、二硫键（-S-S-）、蛋白质二级结构、面筋蛋白显微结构以及制成全麦面条的色泽和质构特性等进行测定与分析。结果表明，米象的侵害会使小麦蛋白的理化特性和形态结构变差。随着米象的生长发育，小麦籽粒中粗蛋白的含量显著上升，湿面筋、面筋吸水量，乳酸SRC、蔗糖SRC，- SH和- SS -的含量下降，小麦蛋白组分和二级结构比例发生显著变化(P<0.05)，小麦的食用品质和营养价值降低。面筋蛋白显微结构显示：随着米象在小麦籽粒内部生长发育，面筋表面粗糙程度加重，断裂面和毛刺增多，到达成虫期后，部分面筋结构已经严重断裂，无法识别。制成全麦面条后，面条的色泽加深，L*值、蒸煮损失率增大，a*值、b*值、硬度、黏附性、弹性、内聚性、咀嚼性和回复性降低。该试验结果进一步阐明了米象侵害后小麦品质的劣变机制，为小麦贮藏期间及虫蚀小麦的品质改良提供了一定的理论基础。 相似文献
11.
通过对湖北省郧西县庹家湾黄土剖面的色度参数分析,并结合磁化率、粒度、铷锶比(Rb/Sr)指标揭示汉江上游地区风成黄土的色度特征及其与气候变化的关系。应用X-rite VS450型分光测色仪对庹家湾黄土剖面色度参数进行了测量。结果表明:庹家湾黄土剖面红度a*的变化与沉积物氧化铁含量呈显著正相关,平均值由高到低依次为S_0(6.34)MS(5.52)L_t(5.18)L_0(4.98)L_1(4.82)T_(1-al_2)(3.66);亮度L*的变化与氧化铁含量和有机质含量均呈负相关,其中氧化铁含量对L*的影响更大,L*在黄土层出现了峰值;色调角h*在古土壤层呈现低值(68.64°),黄土层呈现高值,a*/b*与h*特征相反,在古土壤呈现高值(0.39),黄土层呈现低值;其中在马兰黄土L_1中存在两层弱古土壤层L_1-S_2、L_1-S_1,其色度参数特征较L_1具有较高的a*值和a*/b*值及较低的L*值和h*。黄度b*指示该区域气候变化有一定的局限性,h*、a*/b*、L*和a*均可作为良好的气候替代指标,a*值和a*/b*值越大指示气候越暖湿,成壤作用越强,L*值和h*越大指示气候越冷干,成壤作用越弱。h*、a*/b*、L*和a*共同记录了该地区晚更新世以来气候经历了晚更新世末期的干冷、全新世早期逐渐回暖、全新世中期的温暖湿润、全新世晚期气候逐渐干冷,在马兰黄土形成时期,气候出现了短暂的温暖湿润期(27.5~21.5ka B.P.)。 相似文献
12.
Tiwari BK Muthukumarappan K O'Donnell CP Cullen PJ 《Journal of agricultural and food chemistry》2008,56(7):2423-2428
The effects of sonication on pH, degrees Brix, titratable acidity (TA), cloud, browning index, and color parameters ( L*, a*, and b*) of freshly squeezed orange juice samples were studied. Ultrasonic intensity (UI) levels of 8.61, 9.24, 10.16, 17.17, and 22.79 W/cm2 and treatment times of 0 (control), 2, 4, 6, 8, and 10 min were investigated. No significant changes in pH, degrees Brix, and TA ( p < 0.05) were found. Cloud value, browning index, and color parameters were significantly affected by ultrasonic intensity and treatment time. Changes in cloud value followed first-order kinetics, whereas browning index, L*, a*, and b* values followed zero-order kinetics. Reaction rate constants were linearly correlated ( R2 > 0.90) to ultrasonic intensity. 相似文献
13.
Antibrowning activities of Morus alba L. twig extracts, oxyresveratrol, and mulberroside A isolated from mulberry twig on cloudy apple juices and fresh-cut apple slices were evaluated by monitoring the change of a* value, total color difference (DeltaE), and visual observation. It was found, similar to 4-hexylresorcinol, that oxyresveratrol could effectively inhibit browning in cloudy apple juices at a concentration as low as 0.01% and that mulberry twig extract also showed remarkable antibrowning effects on cloudy apple juices. However, for fresh-cut apple slices, mulberry twig extract and oxyresveratrol needed to be used in combination at least with ascorbic acid to exhibit their antibrowning effects. Apple slice samples treated by dipping in a solution containing 0.001 M oxyresveratrol, 0.5 M isoascorbic acid, 0.05 M calcium chloride, and 0.025 M acetylcysteine did not undergo any substantial browning reaction for 28 days at 4 degrees C. However mulberroside A did not show antibrowning effects on cloudy apple juices although it is also a good mushroom tyrosinase inhibitor. 相似文献
14.
超高压和热灭菌对鲜榨菠萝汁品质影响的比较 总被引：13，自引：3，他引：10
对比分析了超高压（UHP,ultra-high pressure）及热处理在达到商业杀菌要求的基础上对菠萝原汁感官品质、营养成分及理化性质的影响。试验结果表明,随着压力值（300～500 MPa）的上升菌落总数逐渐减少,超高压处理（400 MPa,26℃,10 min）及热处理（85℃,5 min）条件下均可达商业无菌;上述2种处理条件处理后菠萝原汁pH值、总酸、总糖、可溶性固形物含量与对照样差异不显著（P＞0.05）;超高压处理样品能较好地保持体系的均匀稳定性;超高压处理样品与热处理样品的L*、a*、b*值与对照样相比变化均显著（P＜0.05）,但超高压处理样品更好地保持了原有色泽;超高压处理样品的还原型维生素C保留率达94.92%,远高于热处理;感官分析通过定量描述分析法对不同处理方式处理后的样品进行分析评定,结果表明,超高压处理样品在色、香、味等方面都接近对照样。因此,超高压技术不仅具有较好的杀菌效果,而且最大限度地保证了菠萝汁的品质。 相似文献
15.
Tiwari BK Muthukumarappan K O'Donnell CP Cullen PJ 《Journal of agricultural and food chemistry》2008,56(15):6416-6422
Freshly squeezed orange juice samples were ozonated with control variables of gas flow rate (0-0.25 L min (-1)), ozone concentration (0.6-10.0%w/w), and treatment time (0-10 min). Effects of ozone processing variables on orange juice quality parameters of pH, degrees Brix, titratable acidity (TA), cloud value, nonenzymatic browning (NEB), color values ( L*, a*, and b*), and ascorbic acid content were determined. No significant changes in pH, degrees Brix, TA, cloud value, and NEB ( p < 0.05) were found. L*, a*, and b* color values were significantly affected by gas flow rate, ozone concentration, and treatment time. The changes in lightness ( L*) values and total color difference (TCD) values were fitted well to zero-order kinetics, whereas a*, b*, and ascorbic acid degradation followed first-order kinetics. The rate constants for a*, b*, and TCD were linearly correlated with ozone concentration ( R (2) = 0.88-0.99), whereas the rate constants for L* and ascorbic acid were exponentially correlated ( R (2) = 0.94-0.98). 相似文献
16.
Ruiz D Reich M Bureau S Renard CM Audergon JM 《Journal of agricultural and food chemistry》2008,56(13):4916-4922
The importance of carotenoid content in apricot (Prunus armeniaca L.) is recognized not only because of the color that they impart but also because of their protective activity against human diseases. Current methods to assess carotenoid content are time-consuming, expensive, and destructive. In this work, the application of rapid and nondestructive methods such as colorimeter measurements and infrared spectroscopy has been evaluated for carotenoid determination in apricot. Forty apricot genotypes covering a wide range of peel and flesh colors have been analyzed. Color measurements on the skin and flesh ( L*, a*, b*, hue, chroma, and a*/ b* ratio) as well as Fourier transform near-infrared spectroscopy (FT-NIR) on intact fruits and Fourier transform mid-infrared spectroscopy (FT-MIR) on ground flesh were correlated with the carotenoid content measured by high-performance liquid chromatography. A high variability in color values and carotenoid content was observed. Partial least squares regression analyses between beta-carotene content and provitamin A activity and color measurements showed a high fit in peel, flesh, and edible apricot portion (R(2) ranged from 0.81 to 0.91) and low prediction error. Regression equations were developed for predicting carotenoid content by using color values, which appeared as a simple, rapid, reliable, and nondestructive method. However, FT-NIR and FT-MIR models showed very low R(2) values and very high prediction errors for carotenoid content. 相似文献
17.
不同空间范围土壤色度的纬向变化特征及其气候意义 总被引：1，自引：1，他引：0
对不同气候条件下发育的土壤/古土壤进行色度分析,探讨其色度参数的空间变化规律及其作为气候变化代用指标的可靠性。结果表明:(1)较小的空间尺度上,土壤色度参数变化复杂,与气候相关关系不显著。土壤色度参数在大空间尺度中均表现出一定的纬向变化,红度(a*)随纬度的增加而降低,黄度(b*)与纬度的拟合曲线趋近于开口向上的抛物线,黄度与红度的比值(b*/a*)随着纬度的增加近似呈线性增加。(2)土壤剖面色度参数均与气候因子(年均降水和年均温)具有一定的相关关系,b*/a*与年均温相关系数最大。色度参数a*与年均降水相关系数稍高于b*/a*,但a*易受其他因素影响;而土壤色度参数b*/a*对土壤颜色的空间变化敏感,是指示气候变化的适用指标。 相似文献
18.
《Communications in Soil Science and Plant Analysis》2012,43(5-6):726-740
Abstract Soil color is a soil property that may be used as an interpreting index in estimating processes and properties. Quantifying color allows one to obtain information for rapidly estimating the related processes in soils. CIELAB color parameters L*, a*, and b* of ground (air‐dried and sieved) soil samples and aggregate surfaces of four soil profiles formed in calcareous colluviums in northern Turkey were analyzed. Values of color parameters measured in ground and intact soils were compared and related to soil properties by the regression technique. Results revealed that the L* value obtained with a ground soil sample was a significant predictor of organic matter in A horizons (p < 0.001). Although calcic horizons yielded the highest L* values, no significant relationship was obtained between calcium carbonate contents and lightness of soils in any of horizons studied. The parameters of b* could adequately be used to quantify dithionite‐extractable iron oxide contents in soils studied. The results further showed that the CIELAB color parameters obtained with ground samples were more informative than that of aggrevated samples in relating color parameters to soil properties. 相似文献
19.
Madonna N. Mashabela Martin M. Maboko Puffy Soundy 《Acta Agriculturae Scandinavica, Section B - Plant Soil Science》2018,68(6):541-545
The influence of five nitrogen (N) application rates (60, 90, 120, 150 and 180?kg?N/ha) were evaluated using limestone ammonium nitrate on the curd fresh and dry mass, size, chromaticity coordinates, L*, a*, b* and ascorbic acid content in cauliflower varieties (Largardo, Eskimo and CF-744) during the 2015 and 2016 seasons. Commercial standard 120?kg?N/ha was included as a control. Variety ‘Largardo’ showed weak response to N application rates and can be regarded as the least sensitive variety for lower N use. Curd fresh and dry mass and size were not affected at lower N application rates of 60 and 90?kg/ha in ‘Largardo’ compared to the other two varieties. However, L*, b* colour value and ascorbic acid content was higher at lower N application rates <90?kg?N/ha in all three varieties. With increasing N application rates, curd became darker and less intense in yellow colour. Increasing rates of N application clearly posed a negative effect on ascorbic acid content. Therefore, ‘Largardo’ can be recommended as a suitable variety that produces higher yield and ascorbic acid content at 60 or 90?kg?N/ha, with the application rates lower than the commercially recommended rate (120?kg?N/ha). 相似文献
20.
L. Lamberts E. De Bie V. Derycke W. S. Veraverbeke W. De Man J. A. Delcour 《Cereal Chemistry》2006,83(1):80-85
The effects of the soaking and steaming steps in rice parboiling on color changes and the levels of reducing sugars in rice were studied. Brown rice was soaked to different moisture contents (MC, 15, 20, 25, and 30%). The L*, a*, b* color parameters of the Commission Internationale de L'Eclairage (CIE 1976) indicated that during soaking, red and yellow bran pigments diffused from the bran into the endosperm. The increase in brightness brought about by soaking rice was attributed to migration of rice compounds (e.g., lipids) from the inner to the outer bran layers (rice surface). The levels of reducing sugars in brown and milled soaked rice samples increased with increasing brown rice MC after soaking. The total color difference (ΔE) between parboiled and nonparboiled rice increased with increasing MC after soaking and depended on the intensity of the steaming conditions as reflected in the degree of starch gelatinization. Parboiling affected yellowness more than redness in mildly steamed brown rice and most in intermediately steamed brown rice. Severe steaming of brown rice affected redness more than yellowness. All three parboiling conditions equally affected the yellow color more than the red color in milled rice. Linear regression analyses indicated that parboiling had a larger effect on ΔE of milled parboiled rice than of brown parboiled rice. Furthermore, the linear relationship between the level of gelatinized starch and ΔE of the milled parboiled rice samples showed that both parameters are indicators for the degree of parboiling. Reducing sugars were formed and lost during steaming, suggesting Maillard reactions during steaming. 相似文献