简介：Abstract:Usingglucono-8-1actone,sodiumcyclodextrinandproteinaseasmainriceunderdifferentconditionsandtheadditivepolyphosphate,emulsifier,13-thewater-absorbingqualityofmethodstoimprovetheediblequalityofcookedricearesystematicallyinvestigated.Theexperimentalresultindicatesthatthewater-absorbingabilityofriceatroomtemperaturecanbeincreasedsignificantlybysoakingitina1:2mixtureofsodiumpolyphosphateandglucono-8-1actone.Thecookedricequalitycanbeapparentlyimprovedbysoakinginamixtureofsodiumpolyphosphate,glucono-8-1actone,emulsifier,13-cyclodextrinandprotease.

简介：Abstract:Changesinthemillingquality,chemicalcharacteristics,eatingqualityanddynamicviscoelasticitiesofsevencultivarsofjapoinicariceafterabouteightmonthsstorageatroomtemperaturewerestudied.Comparisonsbetweennewandstoredricesshowedthatnoobviouschangesinmillingquality,amyloseandproteincontentwerefound.Thoughtherewasvarietaldifference,thepalatabilityofallcultivarsdeterioratedwithstorage.TheoveralleatingqualityofKoshihikariandEtsunan162storedricewerealmostthesameasthatofnewriceofNihonbareandXiushui11.Thedeteriorationinpalatabilitywasduetothedeteriorationoftheappearance,tasteandstickinessofcookedrice.Newricegrainfromcultivarswithagoodeatingqualityshowedarelativelyhighpalatabilityascomparewithstoredrice.Themoduliofcookedricegrainsofstoredricewereincreasedandvaluesoflosstangentofcookedricewaslowerthanthoseofnewrice,suchcasesinpoorpalatabilitycultivarsweremuchmoreobvious.Theeatingqualityofstoredricewasgenerallypoorforthecultivarswithahighfreefattyacidcontent.Inaddition,thebreakdownandmaximumviscosityvaluesinamylographiccharacteristicswereslightlyincreased.