食品工业科技2012，Vol.33Issue(16)：165-170,6.
方便米饭品质特性与原料适应性的研究
Study on quality properties and adaptability of raw material of instant rice
摘要
Abstract
Milled rice from 37 cultivars was evaluated for physicochemical and cooking properties and instant rice made from 37 cultivars was analyzed for instrumental textural attributes and sensory evaluation. The results showed TPA springiness had a positive correlation with sensory springiness. Chewiness had a positive correlation with sensory hardness. Amylose content showed a positive correlation with color of instant rice and negative correlation with scores of hardness. Protein content showed a negative correlation with scores of hardness. TPA could be adopted to evaluate the sensory quality of instant rice. Short grain rice with low amylose and protein content was the appropriate material for producing instant rice.关键词
方便米饭/理化性质/质构性质/感官评定Key words
instant rice/physicochemical properties/texture properties/sensory evaluation分类
轻工纺织引用本文复制引用
杨冰,王莉,王韧,陈正行..方便米饭品质特性与原料适应性的研究[J].食品工业科技,2012,33(16):165-170,6.基金项目
公益性行业（农业）科研专项经费项目 （）
