发芽糙米蒸煮食用品质相关性研究

Correlation studies of cooking and eating guality of germination brown rice

蒸煮食用品质是衡量发芽糙米开发前景及影响其推广的最关键因素。为研究影响发芽糙米蒸煮食用品质的理化指标,该实验以湖南省的20种早籼米为原料,研究了发芽糙米饭感官品质与光谱测定结果、糊化特性值、质构分析结果之间的相关性。结果显示,适口性与直链淀粉含量及硬度有极显著负相关(ρ<0.01);崩解值与适口性之间、糊化温度与滋味之间存在极显著正相关(ρ<0.01);回生值与适口性、滋味及冷饭质地之间、糊化温度与直链淀粉含量之间、外观结构与回复性之间呈显著负相关(ρ<0.05);直链淀粉含量及碱消值与冷饭质地之间、崩解值与总分之间、适口性与咀嚼性之间有显著正相关(ρ<0.05)。因此,直链淀粉含量、崩解值、碱消值及回生值可作为评价发芽糙米蒸煮食用品质的指标,为发芽糙米生产原料的适应性研究提供参考。

Cooking and eating quality is the key factor ofmeasuringdevelopment prospectof germinated brown rice and affecting its promotion.In order to research thephysicochemical index of influencing cooking food quality,20 kinds of milled early indica fromHunan province was used as raw materials, and the correlation of sensory quality of germinated brown rice with the spectroscopy determination results,gelatinisation property value and quality and structure analysis results was studied.The results showedpalatabilityhad highly with and hardness（ρ〈0.01）;Breakdown viscosityhad highly with palatability,andflavour（ρ〈0.01）;It had negative correlationsetbackviscosity and palatability, flavor,gelatinization point andamylose content,external view and resilience（ρ〈0.05）;It had significantpositive correlation betweenamylose content,alkali spreading value andcold rice texture, breakdown viscosity and total points,palatability and chewiness（ρ〈0.05）.Therefore,amylose content,breakdown viscosity,alkali spreading value andsetbackviscosity can be used as the index thatevaluates cooking and eating quality of germination brown rice,whice provides a reference for the adaptability research of production materials of germinated brown rice.