OBJECTIVE MEASUREMENT OF RETROGRADATION IN COOKED RICE DURING STORAGE
OBJECTIVE MEASUREMENT OF RETROGRADATION IN COOKED RICE DURING STORAGE
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熟米在储存过程中回生的客观测量
DOI：
10.1111/j.1745-4557.1993.tb00119.x
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发表时间：
1993
影响因子：
3.3
通讯作者：
R. Singh
中科院分区：
文献类型：
--
作者：
Isabel Lima;R. Singh
采用Instron万能试验机和差示扫描量热法研究了米饭在储藏过程中质构的变化。两个池与Instron一起用于硬度测量（渥太华纹理测量系统和反挤压池），一个池用于粘附测量（粘附池）。在米饭贮存过程中，淀粉的老化导致米饭硬度增加，粘附性降低。储藏时间、温度和品种对米饭的硬度和粘附性有显著影响。方法之间的相关性分析表明，Instron测量OTMS和BE的相关性更好，相关系数为0.978，而两种Instron方法和DSC的相关系数为0.752。
An Instron Universal testing machine and Differential Scanning Calorimetry were used to investigate textural changes in cooked rice during storage. Two cells were used with the Instron for hardness measurement (Ottawa Texture Measuring System and Back Extrusion cells) and one cell for adhesion measurement (adhesion cell). During storage of cooked rice, retrogradation of the starch led to an increase in hardness as well as a decrease in the adhesion of cooked rice. Storage time, temperature and variety significantly influenced the hardness and adhesion of cooked rice. A correlation analysis between methods showed that Instron measurements OTMS and BE correlated better with a correlation coefficient of 0.978 than the two Instron methods and DSC with a correlation coefficient of 0.752.