அரிசி ஆராய்ச்சி: திறந்த அணுகல்

சுருக்கம்

Differences, Correlation of Compositions, Taste and Texture Characteristics of Rice from Heilongjiang China

Fenglian Chen, Chunhua Yang, Linlin Liu, Tianyi Liu, Yang Wang, Lichao Wang, Yanguo Shi and Osvaldo H Campanella

In this research, differences in composition, texture characteristics and sensory features of twenty kinds of 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. Hardness was measured from 363.6 gs to 1120.3 gs by TPA from 6103.7 g to 11641.1 g adhesiveness, springiness was from 0.4 to 0.6, gumminess was from 2538.9 to 6373.9 and resilience was from 0.2 to 0.3. According to correlate analysis between the chemical composition and taste of rice, we derived that more fat led to more springiness, more protein led to lower viscosity but better hardness and springiness, higher amylose content resulted lower viscosity and taste but higher springiness as well as higher carbohydrate content resulted higher viscosity but lower hardness and springiness. After correlate analysis between chemical composition and the texture characteristic of rice, it was concluded that moisture content was negatively correlated with hardness, gumminess and adhesion, while significantly correlated with resilience; the content of protein was negatively correlated with adhesion but positively correlated with hardness, cohesiveness, gumminess and significantly positively correlated with resilience; the content of ash and adhesion were negatively correlated. The adhesiveness of texture characteristic and the viscosity of taste showed significant positive correlation, and the cohesiveness and resilience of texture characteristic were positively correlated with the softness of taste index.