测定条件对蒸煮大米质构特性测定结果的影响

INFLUENCES OF TESTING CONDITIONS ON TEXTURE PROPERTY MEASUREMENT RESULTS OF COOKED RICE

使用食品质构仪测定蒸煮大米在几种不同测定条件下的质构特性值,研究测试速度、压缩比例和两次压缩之间的停留时间对蒸煮大米质构特性测定结果的影响.结果表明:对大米质构特性测定结果影响较大的测定条件是测试速度和压缩比例.测试速度对大米的黏附性、咀嚼性测定结果的影响非常显著,而对硬度和弹性测定结果的影响不显著;压缩比例除对大米弹性测定结果无显著影响外,对硬度、黏附性、咀嚼性测定结果都有非常显著的影响;两次压缩之间的停留时间对大米的测定结果没有显著性影响.

We measured the texture properties of cooked rice under different testing conditions by using a food texture analyzer to study the influences of testing speed, compression ratio and dwell time between two compressions on the texture property measurement result of cooked rice. The results showed that testing speed had significant effect on adhesion and chewiness of cooked rice, but had insignificant effect on hardness and elasticity;the compression ratio had significant effects on hardness, adhesion and chewiness, but had insignificant effect on elasticity;and the dwell time between two compressions had no significant effects on the measurement results.