This study investigated the effects of superheated steam(SS)treatment at different temperatures(120℃,150℃,180℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatmen...This study investigated the effects of superheated steam(SS)treatment at different temperatures(120℃,150℃,180℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatment at 120℃ significantly enhanced the moisture content of broken rice flour(P<0.05).In contrast,treatments at 150℃ and 180℃ caused decrease of moisture content,amylose leaching,and reduction of damaged starch content.After SS treatment,the pasting properties of broken rice flour increased,along with the rising of storage modulus and loss modulus.The proportion of short chains(DP 6-12)in amylopectin increased from 29.42%to 34.80%(P<0.05),which could delay starch retrogradation.Compared with untreated ones,the SS-150 broken rice cakes showed a significantly higher specific volume(2.96 mL/g,P<0.05),more uniform cell structure,and lower hardness(1.66 N)and chewiness(10.22 mJ).After 7 days of storage,cakes from SS-treated rice flour(150℃ and 180℃)had significantly reduced hardness and chewiness.The study demonstrated that SS treatment could improve the properties of broken rice flour and enhance the quality of broken rice cakes,especially at 150℃ and 180℃.This study presents a method for improving the quality of broken rice flour and rice cakes using superheated steam treatment,addressing challenges related to poor flour characteristics and suboptimal cake quality.The findings offer technical and theoretical support for enhancing rice cake production,contributing to the comprehensive utilization of rice resources.展开更多
Correlation among physicochemical properties, which include amylose content, alkali spreading values, gel consistency, water absorption, expansion rate, solid content of rice-water, protein content and fat content, an...Correlation among physicochemical properties, which include amylose content, alkali spreading values, gel consistency, water absorption, expansion rate, solid content of rice-water, protein content and fat content, and eating qualities of six kinds of rice samples planted in Heilongjiang Province were studied. Correlation analysis showed that amylose content, water absorption and expansion rate were negatively correlated with eating qualities, yet gel consistency, alkali spreading values, solid content of rice-water and fat content were positively correlated with eating qualities. Among them, eating quality had an obvious correlation with amylose content and gel consistency, but no significant correlation with protein content. The regression equation, which described the relationship of the eating quality scores and physicochemical indexes, was Y=94.439–12.711X1–23.721X2–0.701X3＋0.570X4＋186.938X5（X1, X2, X3, X4 and X5 represented amylose content, water absorption, expansion rate gel, consistency and fat content）. The single factor analysis of variance showed that six kinds of rice existed significant differences in quality category.展开更多
Northeast of China and Jiangsu Province are major production areas of japonica rice in China.Rice from northeast of China is well-known for its good-eating and appearance quality,and that from Jiangsu Province is view...Northeast of China and Jiangsu Province are major production areas of japonica rice in China.Rice from northeast of China is well-known for its good-eating and appearance quality,and that from Jiangsu Province is viewed as inferior.However,little is known concerning the difference in physicochemical and sensory properties of rice between the major two production areas.Analysis of 16 commercial rice samples showed marked differences in physicochemical properties,including chalky grain rate,contents of amylose and protein and pasting properties between the two main areas.Northeastern rice contained more shortchain amylopectin as compared with Jiangsu rice.However,Jiangsu rice is comparable to northeastern rice in terms of sensory quality including overall acceptability and textural properties of springiness,stickiness and hardness as evaluated by trained panel.Our results indicated the limitation of conventional index of physicochemical properties,and suggested the necessity of identification of new factors controlling rice sensory property.In addition,the taste analyzer from Japan demonstrates limitation in distinguishing the differences between northeastern and Jiangsu rice,and therefore needs localization to fit China.展开更多
The sensory quality of cooked rice is an important factor in determining its market price, as well as consumer acceptance and breeding efforts aimed at improvement of rice grain quality. In this study,the sensory qual...The sensory quality of cooked rice is an important factor in determining its market price, as well as consumer acceptance and breeding efforts aimed at improvement of rice grain quality. In this study,the sensory quality and physicochemical properties of three japonica rice varieties harvested in two different growing locations(Xiangshui and Hangzhou of China) were compared to determine the most important factors affecting the sensory quality. All the three varieties had higher scores for overall sensory quality in Xiangshui than in Hangzhou, indicating that the growing location is a key factor in determining the sensory quality of cooked japonica rice. In addition to growing location, variety(genotype) also had an important effect. Longdao 18 scored the highest for overall sensory quality in the two locations, whereas Longdao 30 had the lowest score in Xiangshui, and both Longdao 20 and Longdao 30 had the lowest scores in Hangzhou. Many physicochemical properties, such as apparent amylose content, protein content, thermal properties and free amino acid contents, showed significant differences between the two locations. Correlation analysis showed that apparent amylose content and protein content had contrasting effects on all the sensory attributes. The overall sensory quality was negatively correlated with protein content(r =-0.89, P < 0.01) and positively correlated with gel hardness(r = 0.91, P < 0.01),indicating that the protein content and hardness are important physicochemical properties for predicting the sensory quality of japonica rice. These findings will provide guidance for selection from the diverse genotypes available to develop new varieties with the desired eating and cooking quality.展开更多
Zeolite(Z)can hold soil water and nutrient to obtain a higher yield on introduction into moist soil.However,the effects of Z and nitrogen(N)managements on rice grain quality is unclear.Therefore,the effects of differe...Zeolite(Z)can hold soil water and nutrient to obtain a higher yield on introduction into moist soil.However,the effects of Z and nitrogen(N)managements on rice grain quality is unclear.Therefore,the effects of different amounts of Z(Z0:0 t/hm^(2);Z0.9 and Z0.22:10 t/hm^(2)in different particle sizes of 0.45-0.9 mm and 0.17-0.22 mm in diameter)and N(N0,N52.5,N105,N157.5:0 kg/hm^(2),52.5 kg/hm^(2),105 kg/hm^(2),157.5 kg/hm^(2)),and Z(Z0,Z10:0 t/hm^(2),10 t/hm^(2))and application frequencies of N on rice yield and grain quality were investigated in 2014 and 2015 in Northeast coastal region of China where Z10 was extended to use in large areas.Results showed that both N and Z applications significantly increased the yields of rough rice(RRY),brown rice,milled rice and head rice.However,there was no significant difference between Z0.9 and Z0.22.The chalkiness area,length-width ratio and head rice rate were not influenced by Z and N applications.However,Z application significantly decreased the chalk rate and slightly increased amylose content(AC)but mattered little to taste value(TV)of rice and rice cooking quality.N could significantly increase rice protein content(PC)but lessen the TV and breakdown value;the order of influence degree on rice yield increasing was as follows:CRF2(third-split fertilization with Z10),CRF1(basal fertilization one time with Z10),U2(urea:third-split fertilization without Z)and U1(basal fertilization one time without Z).Both CRF1 and CRF2 greatly enhanced the RRY.However,CRF1 was recommended for clear decrease in labor and fuel for growers.Compared with treatments of U1 and CRF1,CRF2 and U2 significantly decreased the AC.PC exhibited significant negative relation to TV and greatly determined the rice eating quality and cooking quality.展开更多
为探究不同取代度(Degree of Substitution,DS)对苹果酸大米淀粉酯理化特性及对面条品质的影响,制备不同取代度(DS=0~0.603)苹果酸大米淀粉酯,考察了苹果酸大米淀粉酯溶解度、溶胀度、糊化特性和流变特性,以及对面条蒸煮特性、质构特性...为探究不同取代度(Degree of Substitution,DS)对苹果酸大米淀粉酯理化特性及对面条品质的影响,制备不同取代度(DS=0~0.603)苹果酸大米淀粉酯,考察了苹果酸大米淀粉酯溶解度、溶胀度、糊化特性和流变特性,以及对面条蒸煮特性、质构特性和感官特性的改善作用。结果表明,苹果酸淀粉酯的红外光谱分析显示在光谱波数约1720 cm-1处出现一个新的吸收峰。淀粉发生酯化反应后溶解度显著升高(P<0.05),但溶胀度有所下降。糊化和流变实验结果表明,低酯化淀粉(DS=0.141~0.442)的加入显著降低(P<0.05)了淀粉的峰值黏度,降低了苹果酸淀粉酯的储能模量G′和损耗模量G″,高酯化淀粉(DS=0.603)的添加不利于改善苹果酸淀粉酯的糊化和流变特性。利用相关性分析对苹果酸淀粉酯部分理化指标(溶解度、溶胀度和糊化特性)和面条的品质(蒸煮特性、质构特性和感官特性)进行了综合分析。苹果酸大米淀粉酯可以显著提升面条的整体品质,在本实验中,取代度为0.442时,小麦粉制备的面条品质较佳。展开更多
基金supported by the Postdoctoral Innovation Project of Shandong Province (SDCX-ZG-202303090).
文摘This study investigated the effects of superheated steam(SS)treatment at different temperatures(120℃,150℃,180℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatment at 120℃ significantly enhanced the moisture content of broken rice flour(P<0.05).In contrast,treatments at 150℃ and 180℃ caused decrease of moisture content,amylose leaching,and reduction of damaged starch content.After SS treatment,the pasting properties of broken rice flour increased,along with the rising of storage modulus and loss modulus.The proportion of short chains(DP 6-12)in amylopectin increased from 29.42%to 34.80%(P<0.05),which could delay starch retrogradation.Compared with untreated ones,the SS-150 broken rice cakes showed a significantly higher specific volume(2.96 mL/g,P<0.05),more uniform cell structure,and lower hardness(1.66 N)and chewiness(10.22 mJ).After 7 days of storage,cakes from SS-treated rice flour(150℃ and 180℃)had significantly reduced hardness and chewiness.The study demonstrated that SS treatment could improve the properties of broken rice flour and enhance the quality of broken rice cakes,especially at 150℃ and 180℃.This study presents a method for improving the quality of broken rice flour and rice cakes using superheated steam treatment,addressing challenges related to poor flour characteristics and suboptimal cake quality.The findings offer technical and theoretical support for enhancing rice cake production,contributing to the comprehensive utilization of rice resources.
基金Supported by Program for Technological Innovation Research Team in University of Heilongjiang Province(2010td04)
文摘Correlation among physicochemical properties, which include amylose content, alkali spreading values, gel consistency, water absorption, expansion rate, solid content of rice-water, protein content and fat content, and eating qualities of six kinds of rice samples planted in Heilongjiang Province were studied. Correlation analysis showed that amylose content, water absorption and expansion rate were negatively correlated with eating qualities, yet gel consistency, alkali spreading values, solid content of rice-water and fat content were positively correlated with eating qualities. Among them, eating quality had an obvious correlation with amylose content and gel consistency, but no significant correlation with protein content. The regression equation, which described the relationship of the eating quality scores and physicochemical indexes, was Y=94.439–12.711X1–23.721X2–0.701X3＋0.570X4＋186.938X5（X1, X2, X3, X4 and X5 represented amylose content, water absorption, expansion rate gel, consistency and fat content）. The single factor analysis of variance showed that six kinds of rice existed significant differences in quality category.
基金supported by the Program for New Century Excellent Talents in University, China (NCET-10-0472)the National Natural Science Foundation of China (30971733 and 31171485)
文摘Northeast of China and Jiangsu Province are major production areas of japonica rice in China.Rice from northeast of China is well-known for its good-eating and appearance quality,and that from Jiangsu Province is viewed as inferior.However,little is known concerning the difference in physicochemical and sensory properties of rice between the major two production areas.Analysis of 16 commercial rice samples showed marked differences in physicochemical properties,including chalky grain rate,contents of amylose and protein and pasting properties between the two main areas.Northeastern rice contained more shortchain amylopectin as compared with Jiangsu rice.However,Jiangsu rice is comparable to northeastern rice in terms of sensory quality including overall acceptability and textural properties of springiness,stickiness and hardness as evaluated by trained panel.Our results indicated the limitation of conventional index of physicochemical properties,and suggested the necessity of identification of new factors controlling rice sensory property.In addition,the taste analyzer from Japan demonstrates limitation in distinguishing the differences between northeastern and Jiangsu rice,and therefore needs localization to fit China.
基金financially supported by the National Key R&D Program of China(Grant No.2016YFD0400104)the Fundamental Research Funds for the Central Universities at Zhejiang University,China(Grant No.2016XZZX001-09)
文摘The sensory quality of cooked rice is an important factor in determining its market price, as well as consumer acceptance and breeding efforts aimed at improvement of rice grain quality. In this study,the sensory quality and physicochemical properties of three japonica rice varieties harvested in two different growing locations(Xiangshui and Hangzhou of China) were compared to determine the most important factors affecting the sensory quality. All the three varieties had higher scores for overall sensory quality in Xiangshui than in Hangzhou, indicating that the growing location is a key factor in determining the sensory quality of cooked japonica rice. In addition to growing location, variety(genotype) also had an important effect. Longdao 18 scored the highest for overall sensory quality in the two locations, whereas Longdao 30 had the lowest score in Xiangshui, and both Longdao 20 and Longdao 30 had the lowest scores in Hangzhou. Many physicochemical properties, such as apparent amylose content, protein content, thermal properties and free amino acid contents, showed significant differences between the two locations. Correlation analysis showed that apparent amylose content and protein content had contrasting effects on all the sensory attributes. The overall sensory quality was negatively correlated with protein content(r =-0.89, P < 0.01) and positively correlated with gel hardness(r = 0.91, P < 0.01),indicating that the protein content and hardness are important physicochemical properties for predicting the sensory quality of japonica rice. These findings will provide guidance for selection from the diverse genotypes available to develop new varieties with the desired eating and cooking quality.
基金the Doctoral Program of Higher Education from the Ministry of Education,China(20112103110007)Special Fund for Agro-scientific Research in the Public Interest from the Ministry of Agriculture,China(201303125).
文摘Zeolite(Z)can hold soil water and nutrient to obtain a higher yield on introduction into moist soil.However,the effects of Z and nitrogen(N)managements on rice grain quality is unclear.Therefore,the effects of different amounts of Z(Z0:0 t/hm^(2);Z0.9 and Z0.22:10 t/hm^(2)in different particle sizes of 0.45-0.9 mm and 0.17-0.22 mm in diameter)and N(N0,N52.5,N105,N157.5:0 kg/hm^(2),52.5 kg/hm^(2),105 kg/hm^(2),157.5 kg/hm^(2)),and Z(Z0,Z10:0 t/hm^(2),10 t/hm^(2))and application frequencies of N on rice yield and grain quality were investigated in 2014 and 2015 in Northeast coastal region of China where Z10 was extended to use in large areas.Results showed that both N and Z applications significantly increased the yields of rough rice(RRY),brown rice,milled rice and head rice.However,there was no significant difference between Z0.9 and Z0.22.The chalkiness area,length-width ratio and head rice rate were not influenced by Z and N applications.However,Z application significantly decreased the chalk rate and slightly increased amylose content(AC)but mattered little to taste value(TV)of rice and rice cooking quality.N could significantly increase rice protein content(PC)but lessen the TV and breakdown value;the order of influence degree on rice yield increasing was as follows:CRF2(third-split fertilization with Z10),CRF1(basal fertilization one time with Z10),U2(urea:third-split fertilization without Z)and U1(basal fertilization one time without Z).Both CRF1 and CRF2 greatly enhanced the RRY.However,CRF1 was recommended for clear decrease in labor and fuel for growers.Compared with treatments of U1 and CRF1,CRF2 and U2 significantly decreased the AC.PC exhibited significant negative relation to TV and greatly determined the rice eating quality and cooking quality.
文摘为探究不同取代度(Degree of Substitution,DS)对苹果酸大米淀粉酯理化特性及对面条品质的影响,制备不同取代度(DS=0~0.603)苹果酸大米淀粉酯,考察了苹果酸大米淀粉酯溶解度、溶胀度、糊化特性和流变特性,以及对面条蒸煮特性、质构特性和感官特性的改善作用。结果表明,苹果酸淀粉酯的红外光谱分析显示在光谱波数约1720 cm-1处出现一个新的吸收峰。淀粉发生酯化反应后溶解度显著升高(P<0.05),但溶胀度有所下降。糊化和流变实验结果表明,低酯化淀粉(DS=0.141~0.442)的加入显著降低(P<0.05)了淀粉的峰值黏度,降低了苹果酸淀粉酯的储能模量G′和损耗模量G″,高酯化淀粉(DS=0.603)的添加不利于改善苹果酸淀粉酯的糊化和流变特性。利用相关性分析对苹果酸淀粉酯部分理化指标(溶解度、溶胀度和糊化特性)和面条的品质(蒸煮特性、质构特性和感官特性)进行了综合分析。苹果酸大米淀粉酯可以显著提升面条的整体品质,在本实验中,取代度为0.442时,小麦粉制备的面条品质较佳。
