食品科学2017，Vol.38Issue(21)：93-99,7.DOI:10.7506/spkx1002-6630-201721015
压榨型鲜湿米粉条凝胶质构特性及食用品质影响因素
Factors Influencing Gel Texture and Eating Quality of Pressed Type Fresh Rice Noodles
摘要
Abstract
This study investigated the effects of the basic physicochemical indexes and rapid visco-analyze (RVA) pasting properties of rice flour,and the crystalline characteristics of rice starch on the sensory quality and texture characteristics of pressed type fresh rice noodles.The results showed that the amylose content of rice flour had a significantly (P ＜ 0.05) or highly significantly (P ＜ 0.01) positive correlation with the sensory quality and texture parameters except adhesiveness and springiness of rice noodles,and the amylopectin content of rice flour was significantly (P ＜ 0.05) or highly significantly (P ＜ 0.01) negatively correlated with the sensory quality and texture parameters except adhesiveness and springiness ofricenoodles.However,both crude protein content of rice flour except for a significantly positive correlation with resilience and fat content of rice flour had no significant correlation (P＞ 0.05) with the gel texture and eating quality of rice noodles.The crystallinity Rx and RI obtained by X-ray diffraction and Fourier transform infrared spectroscopy showed no significant correlation (P ＞ 0.05) with the gel texture and eating quality of rice noodes.The peak viscosity,trough viscosity and final viscosity of RVA pasting parameters showed a significantly (P ＜ 0.05) or highly significantly (P ＜ 0.01) positive correlation with the sensory quality and partial texture parameters except springiness and adhesiveness of rice noodles.There was a negative but not significant correlation (P ＞ 0.05) between breakdown and the semory score and texture paarmeeters except for a significant negative correlation with the adhesiveness of rice noodles.Setback showed a significantly positive correlation with the semory score and texture parameters including hardness,gumminess and chewiness,resilience ofrice noodles.Thus,amylose and amylopectin contents and RVA pasting properties parameters of rice can be used as key indicators to predict the eating quality of pressed type fresh rice noodles.关键词
大米/直链淀粉/支链淀粉/结晶度/米粉条/凝胶品质Key words
rice/amylase/amylopectin/crystallinity/rice noodles/gel quality分类
轻工纺织引用本文复制引用
周显青,彭超,张玉荣,郭利利,熊宁..压榨型鲜湿米粉条凝胶质构特性及食用品质影响因素[J].食品科学,2017,38(21):93-99,7.基金项目
公益性行业(粮食)科研专项(201313006-2) （粮食）
