Studies on the characteristic difference of quality betweennew and stored grains in Japonica rice-中国期刊网

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

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Studies on the characteristic difference of quality betweennew and stored grains in Japonica rice

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Studies on the characteristic difference of quality betweennew and stored grains in Japonica rice

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