西米品质特性研究

Quality characteristics of sago

以粳米、糯米为对照,西米为试验材料,观察其淀粉颗粒形貌,并研究其食用品质、蒸煮特性、理化特性以及抗消化性。结果表明,西米淀粉颗粒为椭球体,颗粒大于粳米、糯米淀粉颗粒;粳米、糯米淀粉颗粒为多面体结构,表面较光滑;西米蒸煮品质、食味品质优于粳米和糯米;3种米粉的溶解度和膨胀度随温度的升高呈增大趋势,其中西米粉与糯米粉相差不大,高于粳米粉;西米粉、粳米粉、糯米粉的析水率分别为61.01%,51.17%,19.71%,西米粉的冻融稳定性低于糯米粉、粳米粉;西米抗性淀粉含量(13.54%)显著低于粳米(27.38%),高于糯米(3.82%)。

Taking japonica rice and glutinous rice as the control,sago as the experimental material,the morphology of starch granules was observed,and the edible quality,cooking characteristics,physical and chemical properties and resistant starch content were studied.Results showed that the sago starch granules were ellipsoid and the size was larger than that of japonica rice and glutinous rice.Meanwhile,the starch granules of japonica rice and glutinous rice were polyhedral with smooth surface.The cooking quality and edible quality of sago were better than those of japonica rice and glutinous rice.The solubility and swelling power of the three kinds of flour increased with the increase of temperature,and sago flour were similar to those of glutinous rice flour,much higher than that of japonica rice flour.The water evolution rate of sago flour,japonica rice flour and glutinous rice flour were 61.01%,51.17%and 19.71%,respectively,and the freeze-thaw stability of sago flour was lower than that of glutinous rice flour and japonica rice flour.The resistant starch content of sago(13.54%)was significantly lower than that of japonica rice(27.38%),and higher than that of glutinous rice(3.82%).