Characterization of waxy rice cakes (Mochi) with rapid hardening quality by instrumental and sensory methods
Characterization of waxy rice cakes (Mochi) with rapid hardening quality by instrumental and sensory methods
复制标题
通过仪器和感官方法表征快速硬化的糯米糕（麻糬）的品质
DOI：
10.1094/cchem-05-12-0058-r
复制
发表时间：
2013
期刊：
影响因子：
2.4
通讯作者：
Tomoko Sasaki(他5名)
中科院分区：
文献类型：
--
作者：
Ando H;Ichihashi M;Hearing VJ.;Tomoko Sasaki(他5名)
采用仪器分析和感官分析方法，对具有快速硬化特性的独特品种Kantomochi 172（K172）和BC 3等4个糯米品种的糯米糕团的质构特性进行了研究。对于仪器分析，进行压缩测试、拉伸测试和拉伸测试。用K172和BC 3制作的糯米糕团在拉伸载荷下具有显著的较高的压缩力和抗断裂性。不同品种间支链淀粉链长分布差异显著，这种差异强烈反映了糯米糕团的硬度。聚合度为6-12的支链淀粉分支链的峰面积比与50和80%应变所需的压缩力呈负相关。感官评价结果表明，这些品种的糯米糕较其它品种的糯米糕硬度大、延展性差、表面光滑度低，但其口感和易切性优于其它品种。
The textural properties of cooked waxy rice cakes made from four waxy rice varieties including the unique varieties Kantomochi 172 (K172) and BC3 with the property of rapid hardening were analyzed by instrumental and sensory methods. For the instrumental analysis, a compression test, adhesiveness test, and tensile test were conducted. The waxy rice cakes made from K172 and BC3 showed significantly higher compressive force and resistance to break under tensile load. Significant difference in amylopectin chain‐length distribution was observed between each variety, and this difference strongly reflected the hardness of waxy rice cakes. The peak area ratio of amylopectin branch chains with 6–12 degrees of polymerization negatively correlated with the compressive force required for 50 and 80% strain. Sensory evaluation showed that the waxy rice cakes made from these varieties had a significantly harder, less stretchable, less smooth surface, whereas the scores for adhesiveness and ease to cut off (hagire) were preferable to those for other rice varieties.