大米蛋白质和脂肪含量对鲜湿米粉品质的影响

Effects of Rice Protein and Fat Content on Quality of Fresh Rice Noodles

通过对15种籼米原料蛋白质和脂肪含量的测定,分析了其与鲜湿米粉各项品质指标的相关性,并以与蛋白质和脂肪含量显著相关的鲜湿米粉品质指标作因变量,蛋白质含量和脂肪含量作自变量,得到相对应的标准化回归系数。结果表明:大米蛋白质含量与鲜湿米粉的口感、感官评分、硬度、黏性、咀嚼性呈显著正相关;与内聚性、弹性、回复性呈显著负相关;大米蛋白质含量对鲜湿米粉各项品质指标的作用大小依次为硬度>黏性>咀嚼性>总感官评分>口感>弹性>内聚性>回复性;大米脂肪含量与鲜湿米粉的口感、感官评分、硬度、咀嚼性呈显著正相关,与内聚性、弹性、回复性呈显著负相关;大米脂肪含量对鲜湿米粉各项品质指标的作用大小依次为硬度>黏性>口感>总感官评分>弹性>内聚性>回复性。

Taking15 kinds of indica rice as raw material, the content of protein and fat in rice were measured. The fresh rice noodles were respectively made from 15 kinds of indica rice, then physiochemical, sensory and texture of fresh rice noodles were analyzed, the relationship between rice protein and fat content and quality of fresh rice noodles were discussed. The results showed that the rice protein content was positively correlated with the taste, sensory scores, hardness, gumminess, chewiness of fresh rice noodles, and was negatively correlated with the cohesiveness, springiness, resilience of fresh rice noodles. The effect of protein content of rice on the quality indexes of fresh wet rice noodle is hardness > gumminess > chewiness of fresh rice noodles > sensory scores > taste > springiness > cohesiveness> resilience of fresh rice noodles. Fat content was positively correlated with the taste, sensory scores, hardness, chewiness of fresh rice noodles, and was negatively correlated with cohesiveness, springiness and resilience of fresh rice noodles. The effect of rice fat content on the quality indexes of fresh wet rice noodle is hardness > gumminess > taste > sensory scores > springiness > cohesiveness >resilience of fresh rice noodles.