Effects of postharvest processing on texture profile analysis of cooked rice
Effects of postharvest processing on texture profile analysis of cooked rice
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DOI：
10.1094/cchem.1998.75.2.181
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发表时间：
1998-03-01
期刊：
影响因子：
2.4
通讯作者：
Kohlwey, DE
中科院分区：
文献类型：
--
作者：
Champagne, ET;Lyon, BG;Kohlwey, DE
通过质构曲线分析，研究了干燥条件、最终水分含量和碾磨程度对米饭品质的影响。除粘聚性外，干燥条件对仪器测量的质构特性没有显著影响(α=0.05)。在较低温度(18摄氏度或常温)下干燥的大米的粘聚性低于在较高商业温度下干燥的大米。最终水分含量和研磨程度对粘附性、粘聚性、硬度和弹性等质构特性值有显著影响(α=0.05)；它们的影响是相互依存的。水分含量为15%的大米比水分为12%的大米深加工效果更明显。一般而言，干燥至15%水分的普通碾米硬度的质构特性值高于干燥至12%的常规碾米，而粘聚性、粘聚性和弹性的质构特性值低于干燥至12%的常规碾米。相反，水分含量为15%的精米粉的硬度低于水分含量为12%的精米粉，其粘聚性、粘聚性和弹性值均高于水分含量为12%的精米粉。深度碾磨使大米具有较低的硬度和较高的粘聚性、粘附性和弹性值。
The effects of drying conditions, final moisture content, and degree of milling on the texture of cooked rice varieties, as measured by texture profile analysis, were investigated. Instrumentally measured textural properties were not significantly (alpha = 0.05) affected by drying conditions, with the exception of cohesiveness. Cohesiveness was lower in rice dried at lower temperatures (18 degrees C or ambient) than in that dried at the higher commercial temperatures. Final moisture content and degree of milling significantly (alpha = 0.05) affected textural property values for adhesiveness, cohesiveness, hardness, and springiness; their effects were interdependent. The effects of deep milling were more pronounced in the rice dried to 15% moisture than that dried to 12%. In general, textural property values for hardness were higher and those for cohesiveness, adhesiveness, and springiness were lower in regular-milled rice dried to 15% moisture than in that dried to 12%. In contrast, hardness values were lower and cohesiveness, adhesiveness, and springiness values were higher in deep-milled rice dried to 15% moisture than in that dried to 12% moisture. Deep milling resulted in rice with lower hardness values and higher cohesiveness, adhesiveness, and springiness values.