Three cultivars of Japonica rice:hybrid Japonica rice,inbred Japonica rice and soft Japonica rice,were used to study the effects of recommended nitrogen fertilizer on grain quality including milling,appearance,nutriti...Three cultivars of Japonica rice:hybrid Japonica rice,inbred Japonica rice and soft Japonica rice,were used to study the effects of recommended nitrogen fertilizer on grain quality including milling,appearance,nutrition,cooking and eating quality,pasting property and their relationships in direct seeding rice.Recommended nitrogen fertilizer improved the brown rice rate,the milled rice rate,and the protein content;increased the chalky grain rate and the chalkiness,and reduced the amylose content,palatability and pasting viscosity.The nitrogen fertilizer caused the appearance,the cooking and the eating quality to deteriorate.Lower amylose content and protein content were found in soft Japonica rice compared to those in hybrid Japonica or inbred Japonica rice under the condition of the recommended rate of nitrogen fertilizer,contributing to high cooking and eating quality.Correlation analysis indicated that palatability was negatively correlated with amylose content,protein content,hardness and gelatinization temperature,and was positively correlated with stickiness,peak viscosity and breakdown.Therefore,the decreased amylose and protein content of the soft Japonica rice cultivar planted under the condition of the recommended rate of nitrogen fertilizer is beneficial to achieving high taste quality.展开更多
The quality office is complex and made up of many components such as nutritional quality, appearance, cooking quality and eating quality. The cultivar is one of the main factors that could affect to the grain quality ...The quality office is complex and made up of many components such as nutritional quality, appearance, cooking quality and eating quality. The cultivar is one of the main factors that could affect to the grain quality office. The aim of this work was to analyze and compare the cooking quality parameters of six different japonica varieties of rice grown in Spain （Senia, Gleva, Bahia, Maratelli, Guadiamar and Bomba）. This work focused on the study of the cooking quality of rice, because it is one of the most important factors related to grain quality in Spain. It was evaluated using five characteristics： amylose content, gel consistency, degree of spreading, gelatinization temperature and pasting parameters. The amylose content ranged from 11.60% to 21.46%, with the Gleva cultivar having the lowest amylose content and with Bomba having the highest. The gel consistency varied between 5.44 cm and 9.81 cm. Regarding the alkali test, the Maratelli cultivar had the highest dispersion and transparency. Maratelli had the lowest gelatinization temperature （61.67±0.08 ℃）, and Senia had the highest gelatinization temperature （67.05±0.02 ℃）. Finally, the pasting parameters showed significant differences among cultivars with different viscosities.展开更多
The research investigated the possibility of producing acceptable fermented sweet potato （Ipomea batatas L.） flour. Raw sweet potato was size reduced, fermented （submerge） for 72 hours, drained, dried and milled t...The research investigated the possibility of producing acceptable fermented sweet potato （Ipomea batatas L.） flour. Raw sweet potato was size reduced, fermented （submerge） for 72 hours, drained, dried and milled to produce fermented sweet potato flour The proximate composition of the final fermented flour was determined and compared with that of the raw sweet potato. The result revealed that the crude protein （4.27%） and carbohydrate （84.81%） contents of the fermented sweet potato flour were significantly higher （P 〈 0.05） than in the raw sweet potato which were 1.86% and 31.11% respectively. Also, the fat, crude fibre and ash contents of the fermented flour were significantly lower （P 〈 0.05） than in the raw sweet potato which were 0.21%, 0.06% and 1.78% for fermented sweet potato flour as against 0.59%, 0.73% and 2.52% for the raw sweet potato flour. During the fermentation period, the microbial profiles of the fermenting medium increases with increase in time while the pH of the medium decreases with time. Pasting properties of the flour showed that the peak viscosity was attained at 278.67 RVA with pasting temperature of 80.35 ~C, pasting time of 5 minutes, final viscosity of 391.58 RVA and breakdown viscosity of 78.53 RVA. The study revealed the nutritional quality as well as the pasting characteristics of the fermented sweet potato flour that has a great influence and implication on its utilization as a food security crop.展开更多
Converting between “fuzzy concept” and “numerical value” in computer aided assessment is rather difficult in many applications. This paper presents a LVQ neural network paradigm for sensory evaluation. This intell...Converting between “fuzzy concept” and “numerical value” in computer aided assessment is rather difficult in many applications. This paper presents a LVQ neural network paradigm for sensory evaluation. This intelligent approach utilizes predefined class information for supervised learning in order to solve the converting problem and keep the fuzziness and imprecision of the whole sensory information. The method is validated by the experiment on stimulation evaluation of cigarette sensory.展开更多
文摘Three cultivars of Japonica rice:hybrid Japonica rice,inbred Japonica rice and soft Japonica rice,were used to study the effects of recommended nitrogen fertilizer on grain quality including milling,appearance,nutrition,cooking and eating quality,pasting property and their relationships in direct seeding rice.Recommended nitrogen fertilizer improved the brown rice rate,the milled rice rate,and the protein content;increased the chalky grain rate and the chalkiness,and reduced the amylose content,palatability and pasting viscosity.The nitrogen fertilizer caused the appearance,the cooking and the eating quality to deteriorate.Lower amylose content and protein content were found in soft Japonica rice compared to those in hybrid Japonica or inbred Japonica rice under the condition of the recommended rate of nitrogen fertilizer,contributing to high cooking and eating quality.Correlation analysis indicated that palatability was negatively correlated with amylose content,protein content,hardness and gelatinization temperature,and was positively correlated with stickiness,peak viscosity and breakdown.Therefore,the decreased amylose and protein content of the soft Japonica rice cultivar planted under the condition of the recommended rate of nitrogen fertilizer is beneficial to achieving high taste quality.
文摘The quality office is complex and made up of many components such as nutritional quality, appearance, cooking quality and eating quality. The cultivar is one of the main factors that could affect to the grain quality office. The aim of this work was to analyze and compare the cooking quality parameters of six different japonica varieties of rice grown in Spain （Senia, Gleva, Bahia, Maratelli, Guadiamar and Bomba）. This work focused on the study of the cooking quality of rice, because it is one of the most important factors related to grain quality in Spain. It was evaluated using five characteristics： amylose content, gel consistency, degree of spreading, gelatinization temperature and pasting parameters. The amylose content ranged from 11.60% to 21.46%, with the Gleva cultivar having the lowest amylose content and with Bomba having the highest. The gel consistency varied between 5.44 cm and 9.81 cm. Regarding the alkali test, the Maratelli cultivar had the highest dispersion and transparency. Maratelli had the lowest gelatinization temperature （61.67±0.08 ℃）, and Senia had the highest gelatinization temperature （67.05±0.02 ℃）. Finally, the pasting parameters showed significant differences among cultivars with different viscosities.
文摘The research investigated the possibility of producing acceptable fermented sweet potato （Ipomea batatas L.） flour. Raw sweet potato was size reduced, fermented （submerge） for 72 hours, drained, dried and milled to produce fermented sweet potato flour The proximate composition of the final fermented flour was determined and compared with that of the raw sweet potato. The result revealed that the crude protein （4.27%） and carbohydrate （84.81%） contents of the fermented sweet potato flour were significantly higher （P 〈 0.05） than in the raw sweet potato which were 1.86% and 31.11% respectively. Also, the fat, crude fibre and ash contents of the fermented flour were significantly lower （P 〈 0.05） than in the raw sweet potato which were 0.21%, 0.06% and 1.78% for fermented sweet potato flour as against 0.59%, 0.73% and 2.52% for the raw sweet potato flour. During the fermentation period, the microbial profiles of the fermenting medium increases with increase in time while the pH of the medium decreases with time. Pasting properties of the flour showed that the peak viscosity was attained at 278.67 RVA with pasting temperature of 80.35 ~C, pasting time of 5 minutes, final viscosity of 391.58 RVA and breakdown viscosity of 78.53 RVA. The study revealed the nutritional quality as well as the pasting characteristics of the fermented sweet potato flour that has a great influence and implication on its utilization as a food security crop.
文摘Converting between “fuzzy concept” and “numerical value” in computer aided assessment is rather difficult in many applications. This paper presents a LVQ neural network paradigm for sensory evaluation. This intelligent approach utilizes predefined class information for supervised learning in order to solve the converting problem and keep the fuzziness and imprecision of the whole sensory information. The method is validated by the experiment on stimulation evaluation of cigarette sensory.
