摘要
对浙6025、宁紫薯1号、南京0281、南京0304、南京0364等优质食用甘薯品种进行了淀粉糊化特性测定、淀粉粒显微观察及相关食用口感品质调查。糊化特性测定结果显示,南京0304和宁紫薯1号淀粉的峰值粘度较高,这与其在食用品质调查中口感较粘一致。宁紫薯1号、南京0281及南京0364的淀粉显微结构显示其淀粉颗粒大小较为均匀,口感品尝其均匀度较好。浙6025小颗粒淀粉分布较多,因此在蒸煮品尝调查中薯肉口感较细腻。表明,甘薯的理化特性与食用口感品质具有一定程度的关联。
The investigation of paste properties and taste quality and micro observation on starch granules were performed on sweet potato varieties Zhe 6025, Ningzishu 1, Nanjing 0281, Nanjing 0304, and Nanjing 0364 as well. The viscosities of the starch granules in Nanjing 0304 and Ningzishu 1 were higher, in accordance with the viscous tastes of the two varieties. The starch granules in Ningzishu 1, Nanjing 0281 and Nanjing 0364, respectively, had the similar sizes, which resulted in the tasted uniformity of the texture. Zhe 6025 had more small granules than others, which was in consistence with the tasted fine texture. The paste properties might relate to the taste quality to some extent.
出处
《江苏农业学报》
CSCD
北大核心
2007年第5期405-409,共5页
Jiangsu Journal of Agricultural Sciences
基金
2006年江苏农业综合开发科技推广项目(编号5110628)
关键词
食用甘薯
淀粉
粘度
口感品质
edible sweet potato
starch
viscosity
taste quality
