Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
Food Chem. 2018 Sep 15;260:231-238. doi: 10.1016/j.foodchem.2018.03.092. Epub 2018 Mar 21.
The effects of degree of milling (DOM) between 0 and 8% on physico-chemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars were studied. Ash, protein, lipids and minerals decreased while blue value and crystallinity increased with increase in DOM. The colour parameters (a∗, b∗) and cooking time (CT) decreased while L∗(lightness) increased with increase in DOM. Elongation ratio (ER), gruel solid loss (GSL), length/breadth (L/B) and paste viscosities during cooking increased with increase in DOM. Short grain rice contained lower ash, protein, lipids, Mn, K, Ca, CT and GSL than long grain while the later showed higher crystallinity, Mn, P, K, Ca and ER. Paste and dough characteristics measured using Rheometer and Mixolab, respectively correlated well and differed with cultivar and DOM. Short and long grain cultivars showed variation in loss of different chemical constituents during varied DOM causing variation in cooking characteristics.
研究了 0-8%的碾磨度（DOM）对短粒和长粒籼稻品种的物理化学、结构、糊化和蒸煮特性的影响。随着 DOM 的增加，灰分、蛋白质、脂质和矿物质减少，而蓝色值和结晶度增加。随着 DOM 的增加，颜色参数（a*、b*）和蒸煮时间（CT）降低，而 L*（亮度）增加。伸长率（ER）、米汤固形物损失（GSL）、长度/宽度（L/B）和蒸煮过程中的糊化粘度随着 DOM 的增加而增加。与长粒米相比，短粒米的灰分、蛋白质、脂质、Mn、K、Ca、CT 和 GSL 含量较低，而后者的结晶度、Mn、P、K、Ca 和 ER 较高。使用流变仪和 Mixolab 分别测量的糊化和面团特性相关性较好，且因品种和 DOM 而异。短粒和长粒品种在不同的 DOM 下会损失不同的化学成分，导致蒸煮特性的变化。
