Storability and Sensory Qualities for a Low Amylose Content Rice Variety
In this research, effects of storage temperatures on the storability and sensory qualities were invesgated for low amylose content rice variety. Rough rice had the superior storibilHy than brown rice under each storage condition. Under low-temperature system, there were 2.9 and 15.8 mg increase in the free fat acidity observed for rough rice and brown rice, respectively. Sensory test showed that brown rice stored under environment-temperature system had the lowest overall grade score and the highest score of hardness. Compared with the standard sample, it was shown that rough rice stored under super-low temperature system possessed positive stkkness and overall grade scores. It was concluded that temperature below ice point was effective to improve rice eating qualities after long-term storage and low temperature (below 15 ℃) could slow down the rate of quality deterioration.
Storability Free fat acidity Germination rate Sensory qualities Cooked rice stickness Cooked rice overall grade
Shuo Qiu Shuso Kawamura Xianli Cheng
Hokkaido University Graduate School of Agricultural Science Laboratory of Agricultural and Food Proc Shenyang Agriculture University Stated-Owned Assets Management Bureau Shenyang, Liaoning, China
国际会议
哈尔滨
英文
594-597
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）