Storability and sensory qualities for rice with low amylose content

摘要

Changes of physiological properties and sensory qualities for stored rice are critical to acceptance of consumers.In this research,effects of storage temperatures on the storability and sensory qualities for Yumepirika (a low amylose content dee variety) were invesgated.Storability of rough rice was superior to that of brown dee in terms of changes in free fat acidity.In low temperature storage,there were 2.9 and 15.8 mg increase in the free fat acidity for rough rice and brown rice,which indicated that brown rice was necessary to be stored in even lower temperature.Sensory test showed that brown rice in the room temperature storage had the lowest overall flovar value and stickiness value.With storage in the super-low temperature and low temperature for two years,rice vitality and sensory qualities were maintained at similar values compared to the reference sample.%储藏米的生理品质与食味品质变化程度对于消费者的认可度至关重要.本研究讨论了不同储藏温度对低直链淀粉品种米(Yumepirika)的储藏性和食味品质影响.稻谷具有比糙米更加优越的储藏性.在低温条件下储藏,稻谷脂肪酸含量增加2.9 mg,糙米脂肪酸含量增加15.8 mg,这表明低支链淀粉糙米应该在更低的温度下保存.食味试验表明室温条件下储藏的糙米具有最低黏度值和综合评价值.经过2a的储藏期,超低温储藏和低温储藏能够保持米的活力和食味品质与基准米相似的水平.