共查询到20条相似文献，搜索用时 15 毫秒
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Brown rice kernels (japonica type) were soaked in water at different temperatures (25 or 50°C) before cooking to a moisture content of 20 or 30%. Soaked brown rice was cooked in either the soaking water (SW) or in distilled water (DW) (rice solids to water ratio 1:1.4). Color, texture, and in vitro digestive properties of the cooked rice were examined. When the soaking temperature was higher (50°C vs. 25°C), water absorption and starch leaching were greater. To reach 20% moisture, the rice required 1 hr of soaking at 50°C but 2 hr of soaking at 25°C. Both the moisture content of the soaked rice and the soaking temperature affected the texture of the cooked brown rice. Rice that attained 20% moisture content during soaking was harder and less adhesive when cooked compared with rice that attained 30% moisture content. The rice soaked at 50°C was slightly softer but more adhesive when cooked than rice soaked at 25°C. The soaking temperature and moisture content of the rice kernels also affected the digestive properties of the cooked rice. The cooked brown rice that had attained 30% moisture before cooking was digested to a greater extent than rice that had attained 20% moisture. Even at equal moisture content, the rice soaked at the higher temperature (50°C) was digested more readily. It was assumed that the amount of soluble material leached during soaking differed according to the soaking temperature and moisture content, which subsequently affected the texture and digestive properties of the cooked brown rice. The rice cooked in its own soaking water was harder and more adhesive, had higher levels of resistant starch (RS), and exhibited smaller glycemic index (GI) values than its counterpart cooked with distilled water. This result indicated that the soluble material leached during soaking made the cooked rice harder and less digestible, perhaps due to interactions between these molecules and the gelatinized rice during cooking. 相似文献
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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
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Sensory texture attributes of cooked rice from two cultivars (Bengal and Cypress) harvested in 1997 (56 samples) were predicted using extrusion and compression tests along with spectral stress strain analysis. Predictive models for each of nine sensory texture attributes studied were evaluated using force values from the instrumental tests in conjunction with partial least squares regression. All sensory attributes were well predicted using both the extrusion and compression tests (relative ability of prediction > 0.70). However, the extrusion test consistently provided more accurate and discriminative predicted models (root mean square error of prediction < 0.55, Stot/RMSEP > 2.0). Spectral stress strain analysis predictive models for adhesiveness to lips and hardness were explained. 相似文献
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【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
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Tomoko Sasaki Fumiyo Hayakawa Yasuhiro Suzuki Keitaro Suzuki Kazuyuki Okamoto Kaoru Kohyama 《Cereal Chemistry》2013,90(2):101-106
The textural properties of cooked waxy rice cakes made from four waxy rice varieties including the unique varieties Kantomochi 172 (K172) and BC3 with the property of rapid hardening were analyzed by instrumental and sensory methods. For the instrumental analysis, a compression test, adhesiveness test, and tensile test were conducted. The waxy rice cakes made from K172 and BC3 showed significantly higher compressive force and resistance to break under tensile load. Significant difference in amylopectin chain‐length distribution was observed between each variety, and this difference strongly reflected the hardness of waxy rice cakes. The peak area ratio of amylopectin branch chains with 6–12 degrees of polymerization negatively correlated with the compressive force required for 50 and 80% strain. Sensory evaluation showed that the waxy rice cakes made from these varieties had a significantly harder, less stretchable, less smooth surface, whereas the scores for adhesiveness and ease to cut off (hagire) were preferable to those for other rice varieties. 相似文献
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The objective of this study was to investigate the effects of milling and cooking conditions of cooked rice prepared from cultivar Koshihikari on in vitro starch digestibility and in vivo glucose response in humans. In addition, compression and adhesiveness tests were conducted for texture analysis of the cooked rice. Brown rice (BR) and surface‐abraded BR (SABR, ≥99.5% of the original weight) were digested more slowly than white rice (91% of the original weight) when cooked rice grain was used for the in vitro test, but they were digested more rapidly in the initial stage of the reaction when cooked rice ground by a meat grinder was used. The increase in water added for cooking significantly increased the extent of starch digestion with BR and SABR. The changes in blood glucose levels after the ingestion of cooked rice were dependent on the sample type. The cooking conditions dramatically influenced the glucose response after the ingestion of BR. A significant correlation was found between blood glucose levels at 45 min and the extent of starch digestion with ground samples, whereas no relationship was found with cooked rice grain samples for in vitro digestibility. 相似文献
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The physicochemical properties and ultrastructures of japonica vs indica rice varieties and waxy vs nonwaxy rice varieties were compared. The viscogram values of the indica varieties were significantly higher than those of the japonica varieties. The gelatinization temperatures, breakdown, and setback were significantly lower for waxy than for nonwaxy rice varieties. Japonica rice exhibited lower hardness but higher adhesiveness than indica rice. The air space between individual starch granules was larger for waxy than for nonwaxy rice. The starch granules were compact in japonica rice, while the compound starch granules of indica rice were much smaller than those of japonica rice and were scattered widely in the endosperm. The protein bodies in japonica rice were concentrated near the cell wall, whereas those in indica rice were scattered around amyloplasts. These results suggest that the ultrastructure of rice affects the texture of the cooked product. 相似文献
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Lihong Xie Neng Chen Shaoqing Tang Ju Luo Guiai Jiao Peisong Hu 《Cereal Chemistry》2011,88(4):333-337
Mixolab is a new instrument with capability to measure starch pasting properties on actual dough. It characterizes dough rheological behavior using a dual constraints of mixing and temperature. Rice samples (183) collected from 15 provinces across China were tested to determine the possibility of using Mixolab in predicting rice quality. Mixolab measurements, torque (Nm) at different mixing and heating stages (C1 to C5) were compared with rice quality characteristics (gelatinization temperature and consistency, amylose and protein contents), Rapid Visco‐Analyser (RVA) parameters and sensory assessments scores of cooked rice. Our results showed that Mixolab parameters were good indicators of amylose and protein content and quality suggested by significant correlations among Mixolab parameters, and between Mixolab and RVA measurements. Based on a subsample of 30 rice cultivars, correlation coefficients between the Mixolab parameter C4 and sensory assessment characteristics of palatability and total sensory score was negatively significant (P < 0.05). Cb (C3 – C4) was also significantly correlated with flavor (P < 0.05). The rice samples that gave high palatability and total sensory scores had low C4 values and low amylose contents. The cooked rice with high flavor had high values of Cb and GT but low protein content. It is possible to determine physicochemical properties of rice flour and sensory characteristics of cooked rice using Mixolab parameters. 相似文献