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- Title
陈化度对大米成分和蒸煮品质的影响研究.
- Authors
蔡沙; 李森; 管骁; 蔡芳; 施建斌; 隋勇; 何建军; 熊添; 梅新
- Abstract
The elementary composition, cooking quality and texture characteristics of five cultivars of rice grown in Hubei Province and under different aging degrees were studied, with the aim at providing reference for evaluation of the quality change of rice during storage. The results showed that with the extension of aging time, the moisture content in the five cultivars of rice first decreased and then increased, while the content of fat kept decreasing. The content of protein, starch and ash did not change significantly. The soup pH and water absorption of rice in cooking gradually decreased while the expansion volume gradually increased with the extension of aging time. The hardness of rice increased first and then decreased, and the adhesion and elasticity decreased with the extension of aging time. In conclusion, the aging degree increases the risk of mildew and deteriorates rice taste.
- Subjects
HUBEI Sheng (China); RICE storage; BROWN rice; RICE quality; RICE; STARCH
- Publication
Food Research & Development, 2022, Vol 43, Issue 12, p9
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2022.12.002