摘要
对稻米直链淀粉含量、食味官能鉴定、味度和 RVA淀粉糊化特性等品质性状的测定进行了分析 ,结果显示稻米直链淀粉含量与米饭的香味、粘度、综合评价分别达显著或极显著负相关 ,与外观、硬度达显著正相关。米饭的粘度与外观、硬度及硬度与综合评价间呈负相关 ,粘度与综合评价呈正相关。味度与米饭香味、硬度无相关性 ,但与外观、粘度、综合评价达显著或极显著正相关。淀粉糊化特性 (最高粘度、最低粘度、碱崩溃度和糊化温度 )值与 RVA值间的相关系数分别为0 .74 1* *、0 .5 36 *、0 .4 6 9*和 0 .4 5 8*。
The relationships among amylose content (AC) , taste sense value, Taste Meter value and Rapid Visco Analyzer value (RVA) were studied. The results indicated that AC was negatively correlated with fragrance, adhesiveness and synthetic evaluation and positively correlated with appearance and hardness. There are no correlation between the value of the Taste Meter value and fragrance and hardness, but there are positive correlation between the Taste Meter value and appearance, adhesiveness and synthetic evaluation. The correlation coefficients between the highest adhesive, lowest adhesive, breakdown or gelatinization temperature of starch amylogram and those of RVA are 0.741 ** , 0.536 *, 0.469 * and 0.458 *, respectively.
出处
《中国水稻科学》
CAS
CSCD
北大核心
2002年第2期157-161,共5页
Chinese Journal of Rice Science
