Quality Evaluation of Long-Term Stored Rice by Pasting Properties
Quality Evaluation of Long-Term Stored Rice by Pasting Properties
复制标题
通过糊化特性评价长期贮藏大米的品质
DOI：
10.11357/jsam1937.67.4_105
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发表时间：
2005
期刊：
影响因子：
--
通讯作者：
K. Goto
中科院分区：
文献类型：
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作者：
T. Nguyen;Tung Hoang Ly;K. Goto
糙米 (cv. Hatsushimo) 在 11.1、12.8、14.7、17.6% 四种水分含量 (MC) 和 4、20 和 35°C 三种温度下储存长达 17 个月。在储存期间，米粉的整体糊化特性根据储存条件而变化。对于在4℃下储存的大米，在第一个储存期间峰值粘度几乎恒定，之后略有增加，但挫折粘度和最终粘度保持恒定。在 20°C 储存的大米中观察到峰值粘度、衰减粘度和最终粘度的增加。特别是在 35°C 储存的大米中，观察到这些参数的快速变化。 MC 也影响变化率。对于所有 MC 水平，在 4 和 20°C 下储存的大米的糊化温度没有变化，但在 35°C 下储存 3 至 9 个月后，糊化温度开始迅速升高。统计分析表明，储藏时间、温度、MC及其相互作用对长期储藏大米的糊化特性具有复杂的影响。
Rough rice (cv. Hatsushimo) was stored at four moisture contents (MCs) of 11.1, 12.8, 14.7, 17.6% and three temperatures of 4, 20 and 35°C for up to 17 months. During storage, the overall pasting properties of the rice flour changed depending on storage conditions. For the rice stored at 4°C, the peak viscosity was almost constant during the first storage period after which it increased slightly, but setback viscosity and final viscosity remained constant. Increases in the peak viscosity, setback viscosity and final viscosity were observed in the rice stored at 20°C. The rapid changes in these parameters were observed particularly in the rice stored at 35°C. The MC also affected the rate of change. The pasting temperature did not change in the rice stored at 4 and 20°C for all MC levels, but started to increase rapidly after 3 to 9 months at 35°C. A statistical analysis showed a complicated influence of storage period, temperature, MC and their interaction to the pasting properties of long-term stored rice.