糯米基本成分与糍粑品质的相关性研究

Correlation between basic components of glutinous rice and quality of glutious rice cake(Ciba)

研究了糯米基本成分与糍粑品质的相关性,为糍粑的工业化生产提供依据。采用国标方法分别测定5种糯米的基本成分,包括淀粉、蛋白质、脂肪、水分和灰分,对糍粑进行质构分析和感官评价,使用SPSS对其进行相关性分析。分析结果表明:质构中硬度、黏着性和弹性与感官评价中适口性呈一定的负相关;蛋白质与糍粑质构中的硬度和黏着性呈显著正相关,而与感官中的适口性呈显著负相关;淀粉与糍粑质构中的硬度和黏着性呈一定的负相关,且与糍粑质构中的弹性呈显著性负相关,而与感官评价中的适口性呈一定的正相关。可以得出结论:糍粑的感官评价和质构测定一定程度上是一致的,在糯米中的淀粉与蛋白质对糍粑品质的影响显著。

Studying the relationship between the basic components of glutinous rice and the quality of the glutinous rice cake provides the basis for the industrial production of the glutinous rice cake, which can also promote the added value of the deep processing of glutinous rice. The contents of basic components of five kinds of glutinous rice, such as starch, protein, lipid, moisture and ash, were determined by GB methods, and their texture and sensory evaluation were evaluated. The correlation was analyzed using SPSS. The results showed that there was a negative correlation between hardness, adhesiveness and springiness of the texture index and palatability in sensory evaluation. The protein in the glutinous rice was positively correlated with the hardness and adhesiveness, and with the palatability was significantly negatively correlated. there were a negatively correlated between of starch and hardness, adhesiveness of glutinous rice cake, and there was a significant negatively correlation between the starch and springiness of textures, while there was a positive correlation between starch and palatability in sensory evaluation. It can be concluded that sensory evaluation and texture measurements of glutinous rice cake are consistent to some extent, starch and protein have a significant effect on the quality of the cake. The fine structure of starch changes from the glutinous rice flour to the cake, which needs further study.