Physicochemical characteristics of chalky kernels and their effects on sensory quality of cooked rice
Physicochemical characteristics of chalky kernels and their effects on sensory quality of cooked rice
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DOI：
10.1094/cchem.2000.77.3.376
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发表时间：
2000-05-01
期刊：
影响因子：
2.4
通讯作者：
Kim, DC
中科院分区：
文献类型：
--
作者：
Kim, SS;Lee, SF;Kim, DC
比较了白垩米粒与玻璃米粒的理化特性，探讨了白垩米粒对煮熟大米感官品质的影响。用图像分析和直链淀粉含量对白垩粒和玻璃粒进行比较。由于熟米是通过浸泡和蒸煮制备的，因此利用图像分析和扫描电镜研究了白垩粒和玻璃粒在浸泡15、30、60和90 min时吸水指数（WAI）的变化以及蒸煮0、3、6和9 min时结构的变化。研究了不同比例（0、4、6、8、10、15%）白垩粒对大米感官品质的影响。白垩粒在粒面积、最大直径、最小直径和周长上都比玻璃粒小。白垩粒直链淀粉含量略低于玻璃粒直链淀粉含量。白垩质粒的WAI高于玻璃质粒。白垩粒对大米感官品质的影响不显著，除非白垩粒的比例大于或等于15%。一个感官小组一致认为，白垩粒含量为15%的煮熟米饭的整体感官质量是所有测试样本中最低的。
Physicochemical characteristics of chalky rice kernels were compared with those of vitreous kernels, and the effects of chalky kernels on sensory quality of cooked rice were investigated. Chalky kernels were compared with vitreous kernels using image analysis and amylose contents. Because cooked rice is prepared through soaking and cooking, the changes in water absorption index (WAI) during soaking (15, 30, 60, and 90 min) and the structural changes during cooking (0, 3, 6, and 9 min) in chalky and vitreous kernels were investigated using image analysis and scanning electron microscopy. The effects of various proportions (0, 4, 6, 8, 10, and 15%) of chalky kernels on sensory quality of cooked rice were also studied. The chalky kernels tended to be smaller in kernel area, maximum diameter, minimum diameter, and perimeter than vitreous kernels. Amylose content in chalky kernels was slightly lower than that in vitreous kernels. WAI of chalky kernels was higher than that of vitreous kernels. The effects of chalky kernels on the sensory quality of cooked rice were not significant unless the proportion of chalky kernels was greater than or equal to 15%. A sensory panel agreed that the overall sensory quality of cooked rice with 15% chalky kernels was the lowest among the samples tested.