摘要
通过对米饭压缩及拉伸应力曲线的测定及研究，确定了米板硬性、松弛性、凝聚性、粘附性、粘度等5个质地指标的表达式，并对籼（36份）、粳（3o份）的米饭质地指标与感官评分作了相关分析和回归分析。结果表明，籼、粳稻的米饭适口性与用Instron测得的米饭的硬性、凝聚性呈极显著负相关，与松弛性、粘附性、粘度呈极显著正相关，籼、粳米饭质地5项指标对适口性的回归方程的决定系数分别为o.673和o．63o，达极显著水平；运用所建立的回归方程对籼（6份）、粳（14份）的适口性得分进行预测，预测得分与感官评分的相关性分别达显著、极显著水平。多重比较分析结果表明在区别米饭适口性优劣时．米饭质地指标较直链淀粉含量、胶稠度更具有参考价值。
An Instron testing machine was employed to simulate the chewing action for testing the eating quality of cooked rice. Thirty six indica and 3o japonica rice grain samples were dehulled, milled and cooked conventionally. The sensory scores were rnade by panels test for each sample. The Instron texture curves were created with lnstron testing machine by pressing and pulling the cool cooked rice, and five factors indicating cooked rice texture were selected: hardness, looseness, cohesiveness, adhesiveness, stickiness. The correlation and regressions between the textural factors and the sensory scores were made. The results showed: (1) both for indica and japonica rice, palatability was significantly positively correIated to looseness, adhesiveness and stickiness, and nonetheless, significantly negatively to hardness and cohesiveness. (2 ) The values of R2 of the regression of the five factors to paIatabi1ity were o. 673(indica) and o. 63o(japonica) , respectively. (3) The re-gression equations between panels scores and factors were created for indica and japonica rice respectively, and they have been proved to be more valuable than amylose content or gel consistency in selection for varieties with high eating quality.
出处
《中国水稻科学》
CAS
CSCD
北大核心
1999年第3期152-156,共5页
Chinese Journal of Rice Science
基金
浙江省分析测试基金
中国水稻研究所青年基金
关键词
米饭质地
适口性
食味
稻米
cooked-rice texture
palatability
eating quality
rice
