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Investigating cooked rice textural properties by instrumental measurements

机译:通过仪器测量来调查熟稻制纹理性质

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Foods wherein the starch is slowly digested contribute to good health by reducing the tendency to, and for the maintenance of, diabetes, obesity and colo-rectal cancers. While foods with high amylose content have this desirable property, they usually do not have high sensory appeal and consumers are reluctant to eat them. While sensory evaluation by trained human panelists is the best way to obtain consumer preferences, these tests are expensive, time-consuming and require considerable effort and care. Instrumental measurements are easier, cheaper and invaluable for screening, but only useful if they correlate with human data for the type of food being considered. Here, we test this using cooked rice with a wide range of amylose contents. Functional properties were correlated against quantitative descriptive panelist analysis. Swelling power and breakdown viscosity correlated with all panelist sensory attributes, but no other correlations with gelatinization properties were observed. There was a strong correlation between hardness and stickiness measured by texture profile analysis (TPA) and by panelists, suggesting that TPA can be used to measure hardness and stickiness of cooked rice. We also showed that breakdown viscosity is a reliable instrumental means to provide indicative measurements of hardness and rice preference, and swelling power is a predictor of rice stickiness. (C) 2020 "Society information". Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.
机译:淀粉被缓慢消化的食物通过降低趋势和维持糖尿病,肥胖和直肠癌癌症来促进健康。虽然具有高淀粉糖含量的食物具有这种理想的财产,但它们通常没有高感官吸引力,消费者不愿意吃它们。虽然受过训练有素的人类专家小组成员的感官评估是获得消费者偏好的最佳方法,但这些测试昂贵,耗时,需要相当大的努力和关怀。屏幕测量更容易,更便宜,筛选,但如果它们与所考虑的食物类型相关联。在这里,我们使用熟米饭测试,具有各种直链淀粉含量。功能性质与定量描述性小组师分析相关。膨胀功率和击穿粘度与所有镶板感官属性相关,但没有观察到与糊化特性的其他相关性。通过纹理剖面分析(TPA)和专家组成员测量的硬度和粘性之间存在强烈的相关性,表明TPA可用于测量煮熟的米饭的硬度和粘性。我们还表明,击穿粘度是一种可靠的仪器手段,以提供指示性的硬度和水稻偏好,肿胀功率是水稻粘性的预测因子。 (c)2020“社会信息”。 Elsevier B.V的生产和托管。代表科伊通信有限公司

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