Effects of amylopectin/amylose ratio on quality of reformed nutrition rice

被引：0

作者：

Ma, Wen ^{[1
]}

Li, Xihong ^{[1
]}

Liu, Xia ^{[1
]}

Jia, Xiaoyu ^{[1
]}

Zhang, Hua ^{[2
]}

Li, Zhiliang ^{[2
]}

机构：

[1] College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin,300457, China

[2] Tianjin Beirong Rice Industry Co. Ltd, Tianjin,300455, China

来源：

Journal of Chinese Institute of Food Science and Technology | 2014年 / 14卷 / 11期

关键词：

Quality control - Scanning electron microscopy - Amylopectins - Sensory analysis - Water absorption - Water quality;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

This paper mainly study the effect of different amylopectin/amylose ratios on the texture property and cooking quality by controlling of the ingredients of rice and glutinous rice. Microstructure of quick cooking achieve the highest compactness when amylopectin/amylose ratio is 87:13 by scanning electron microscopes observation; With the decreasing of amylopectin/amylose ratios, heating water absorption and expansion rate are rose first and then fell in, and the maximize peaks reach to 300.86% and 257.88%. However, the changes of amylopectin/amy-lose ratios decreased rice water soluble solid content to 200.29 mg/g when amylopectin/amylose ratio is 85:15; texture analyzer and sensory evaluation results showed that different rice amylopectin/amylose ratios had a outstanding positive linear correlation to hardness and chewiness, and the lower rice amylopectin/amylose ratio made quick cooking rice with the springiness and gumminess which increased before decreasing, nevertheless it has little relevance to cohesiveness and resilience, quick cooking rice reaches to the optimal texture quality and sensory evaluation when the amylopectin/amylose ratio is 87:13. ©, 2014, Chinese Institute of Food Science and Technology. All right reserved.

引用

页码：42 / 48