摘要
以常温下储藏1年的16个水稻品种(系)陈米与其相应的新米为材料,比较分析了稻米理化性状、淀粉RVA谱特征值、食味值及米饭的硬度和黏度。结果表明:陈米的食味值均有不同程度下降;新米食味值高的品种其陈米的食味值也相对较高;与新比相比,陈米的直链淀粉含量和蛋白质含量无明显变化;陈米的最高黏度和崩解值较新米有所上升;陈米米饭的硬度上升,黏度下降,陈米的硬度和黏度分别与其食味值呈显著负相关和正相关关系,相关系数分别为r=-0.537*和r=0.553*,因此可以通过测定陈米的硬度间接评价陈米的食味品质。
Changes in the palatability value,physic-chemical quality properties,RVA profile,hardness and stickness of 16 rice varieties（lines） after storage for about one year at room temperature were studied.Comparisons between new and stored rice varieties showed that the palatability value of stored rice were lower than those of new rice.The varieties having good palatability of new crop had good palatability of stores rice.No obvious changes in amylose content and protein content were found.The peak viscosity and breakdown values in amylographic characteristics were increased with storage.Hardness of cooked rice of stored rice were higher and stickness of cooked rice were lower than those of new rice.Palatability value of stored rice was negatively and positively correlated to hardness and stickness of cooked rice with a significant coefficient r of-0.537＊ and 0.557＊ respectively,therefore palatability of storedrice can be indirectly evaluated by measuring the hardness of stored rice.
出处
《食品科技》
CAS
北大核心
2011年第7期143-146,共4页
Food Science and Technology
基金
天津市科委项目(08ZHRDCG02200)
