Analysis of Compositions and Physical Characteristics of Different Rice From Heilongjiang China

摘要：

　　Diversity and correlation between composition,texture characteristics and sensory features of twenty kinds of purebred rice from Heilongjiang China were studied.Experimental results showed significant differences in content of fat,amylose and protein,however those differences were not extended to perceived taste evaluation by sensory evaluation.More protein led to lower viscosity but better hardness and springiness,higher amylose content resulted lower taste but higher springiness.Moisture content was significantly negatively correlated with resilience; the content of protein was significantly positively correlated with resilience.The adhesiveness of texture characteristic and the viscosity of taste showed significant positive correlation.

作者: Fenglian Chen Xinming Li Mingshou Lv Yanguo Shid

作者单位: Department of Food Science & Engineering,Harbin University of Commerce,Harbin 150076,China

会议类型: 国际会议

会议名称: 2017 International Symposium on Application of Materials Science and Energy Materials (SAMSE 2017) (2017材料科学应用与能源材料国际研讨会)

会议地点: 上海

会议语种:英文

页码: 1-5

在线出版日期: 2017-12-28（万方平台首次上网日期，不代表论文的发表时间）