Analysis of Compositions and Physical Characteristics of Different Rice From Heilongjiang China

2017 International Symposium on Application of Materials Science and Energy Materials

材料科学;能源学

Chen, Fenglian^1 ; Li, Xinming^1 ; Lv, Mingshou^1 ; Shi, Yanguo^1

Department of Food Science and Engineering, Harbin University of Commerce, Harbin

150076, China^1

关键词: Amylose content;    Heilongjiang;    Lower viscosities;    Physical characteristics;    Positive correlations;    Texture characteristics;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/322/4/042009/pdf
DOI  :  10.1088/1757-899X/322/4/042009

学科分类：材料科学（综合）

来源: IOP

【 摘 要 】

Diversity and correlation between composition, texture characteristics and sensory features of twenty kinds of purebred rice from Heilongjiang China were studied. Experimental results showed significant differences in content of fat, amylose and protein, however those differences were not extended to perceived taste evaluation by sensory evaluation. More protein led to lower viscosity but better hardness and springiness, higher amylose content resulted lower taste but higher springiness. Moisture content was significantly negatively correlated with resilience; the content of protein was significantly positively correlated with resilience. The adhesiveness of texture characteristic and the viscosity of taste showed significant positive correlation.