Hapsari Anggi Hayu, Eun Jong-Bang
Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwangju, 61186 Korea.
Food Sci Biotechnol. 2016 Apr 30;25(2):503-507. doi: 10.1007/s10068-016-0070-2. eCollection 2016.
The microstructure of partially milled parboiled glutinous rice (PMPGR) before and after cooking was investigated using scanning electron microscopy to identify the changes in the microstructure due to parboiling treatments. Parboiling was performed in two different ways: conventional and modified. The conventional parboiling method involved soaking at room temperature for 24 h, followed by steaming and drying. The modified parboiling method involved tumbling to replace soaking of the rice grains, tempering, retorting, and drying. The microstructures of the PMPGR made using both methods were compared. The modified parboiling method significantly changed the microstructure of the rice, but cooking did not cause considerable changes in the microstructure of PMPGR.
利用扫描电子显微镜研究了部分碾磨的蒸煮糯米（PMPGR）在蒸煮前后的微观结构，以确定蒸煮处理导致的微观结构变化。蒸煮采用两种不同方式进行：传统方式和改良方式。传统蒸煮方法包括在室温下浸泡24小时，然后蒸煮和干燥。改良蒸煮方法包括翻滚以取代米粒浸泡、调湿、杀菌和干燥。比较了使用这两种方法制备的PMPGR的微观结构。改良蒸煮方法显著改变了大米的微观结构，但蒸煮并未导致PMPGR的微观结构发生显著变化。
