摘要
本实验分析了15种籼米的品质特性,并选择四种感官评价较好的品种加工成速冻方便米饭,分析其感官评分指标和质构指标的相关性。结果表明,采用TPA模式通过质构分析仪测定的硬度、黏着性和胶粘性与感官指标有显著相关性,可以用质构仪测定的质构指标来表示感官评分相关指标;理化特性中直链淀粉含量和胶稠度与感官评分呈极显著负相关,碱消度与感官评分呈极显著正相关。
The quality properties of 15 different cultivars of Indian rice were analyzed. Among them, 4 cultivars which got higher sensory quality score were selected for making quick-frozen instant rice. The relationship between the sensory evaluation and texture was analyzed. Results showed that the hardness, adhesiveness and gumminess measured with texture analysis instrument by TPA method are significantly correlated to those of sensory evaluation, so the texture analysis can be adopted to evaluate lhe sensory quality. It was found showed that there is a significantly negative correlation between the sensory quality and the amylose content and gel consistence of Indian rice, as well as a extremely significantly positive correlation between the alkali spending capacity and the sensory score.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期49-53,共5页
Food Science
基金
四川省科技厅攻关项目
关键词
速冻方便米饭
品质特性
感官评价
质构分析
quick-frozen instant rice
quality property
sensory evaluation
texture analysis
