现代食品科技2013，Vol.29Issue(2)：264-268,273,6.
烹制工艺对米饭品质及体外消化特性的影响
Effect of Cooking Process on Quality Properties and in vitro Digestibility of Cooked Rice
摘要
Abstract
The effect of cooking process on quality properties (sensory evaluation, water absorption, expansion ratio and textural properties) and in vitro digestibility of cooked rice were investigated. The eating quality of cooked rice and in vitro digestibility of starch and protein from cooked rice depended strongly on the varieties of rice and cooking process. In contrast to linear heating, heating at low temperature (40~70℃) for several minutes during the cooking process improved the color, shape, mouth-feel and texture of cooked rice after cooling. This process also led to the increase in the water absorption, expansion ratio, and adhesiveness of cooked rice with the decrease in the hardness. Furthermore, higher releases of reducing sugar and soluble nitrogen during digestion were also observed for cooked rice prepared by this process, suggesting better nutritional value.关键词
米饭/烹制工艺/感官评分/质构特性/体外消化Key words
cooked rice/ cooking process/ sensory evaluation/ textural properties/ in vitro digestibility引用本文复制引用
卢薇,王金梅,杨晓泉..烹制工艺对米饭品质及体外消化特性的影响[J].现代食品科技,2013,29(2):264-268,273,6.基金项目
广东伊立浦电器股份有限公司资助项目 （）
