上海农业学报2023，Vol.39Issue(6)：104-108,5.DOI:10.15955/j.issn1000-3924.2023.06.19
发芽糙米的品质比较分析
Comparative analysis of quality of germinated brown rice
摘要
Abstract
In order to select Shanghai native germinated brown rice varieties with high content of γ-aminobutyric acid and good taste quality,firstly,the sensory quality of germinated brown rice was measured to select varieties with better eating quality,and then the germinated brown rice characteristics,cooking quality,gelatinization characteristics and the content of γ-aminobutyric acid were used to analyze the quality of germinated brown rice.The results showed that from the comprehensive evaluation of the best cooking time,water absorption,and volume expansion rate,'Songxiang 1018'had less cooking time;from the sensory score,textural property and gelatinization characteristics,'Songxiang 1018'have better eating quality,and the content of y-aminobutyric acid was high.It is concluded that'Songxiang 1018'can be used as an excellent variety for the development of germinated brown rice.关键词
发芽糙米品种/品质/比较分析Key words
Germinated brown rice variety/Quality/Comparative analysis分类
农业科学引用本文复制引用
陈冰洁,乔勇进,张怡,王晓,刘晨霞..发芽糙米的品质比较分析[J].上海农业学报,2023,39(6):104-108,5.基金项目
上海市水稻产业技术体系[沪农科产字(2022)第3号] （2022）
上海市农产品保鲜加工专业技术服务平台(18DZ2291300) （18DZ2291300）
