Effect of Polishing and Color Selection on the Content of 2-AP and Gelatinization Characteristics of Fragrant Rice
1st author: 2285858744@qq.com;
Received date: 2023-07-31
Online published: 2024-07-16
Polishing and color selection are crucial steps in the production of edible rice, as they significantly impact the quality and the content of 2-Acetyl-1-Pyrroline (2-AP). The effects of polishing and color selection processes on the 2-AP content and gelatinization characteristics of fragrant rice varieties 19 Xiang and Ruanhuayoujinsi, in the industrial production setting were studied. The results showed that the polishing and color selection program during the rice polishing stage led to reduction of 51.66% and 38.10% in 2-AP content, 7.31% and 1.49% in protein content, but increasement in water content, peak viscosity, minimum viscosity, final viscosity and setback viscosity, reduction in consistency viscosity.
DU Xiaoxu, ZHANG Yingying, HE Zhenzhen, LIU Jiantao, MO Zhaowen, PAN Shenggang, TIAN Hua, DUAN Meiyang, QI Jianying, TANG Xiangru . Effect of Polishing and Color Selection on the Content of 2-AP and Gelatinization Characteristics of Fragrant Rice[J]. China Rice, 2024 , 30(4) : 53 -55 . DOI: 10.3969/j.issn.1006-8082.2024.04.010
| [1] | 韩飞, 陈曦, 第文龙, 等. 不同加工程度稻米的营养特性研究: 第十二届全国营养科学大会论文汇编[C]. 北京: 中国营养学会, 2015. |
| [2] | 苏慧敏, 张敏, 苗菁, 等. 不同加工程度大米食味变化分析[J]. 食品科学, 2016, 37(18):58-63. |
| [3] | 彭海亮, 李紫云, 黄桂军, 等. 不同加工程度对稻米膳食纤维及其特性的影响[J]. 粮食与饲料工业, 2022(6):8-10. |
| [4] | SINGH A, KARMAKAR S, JACOB B S, et al. Enzymatic polishing of cereal grains for improved nutrient retainment[J]. Journal of Food Science & Technology, 2014, 52(6): 3 147-3 157. |
| [5] | LAOKULDILOK T, SURAWANG S, KLINHOM J. Effect of milling on the color,nutritional properties, and antioxidant contents of glutinous black rice[J]. Cereal Chemistry, 2013, 90(6): 552-557. |
| [6] | SUBEDI U, KARKI R, OJHA P, et al. Degree of milling effect on cold water rice quality[J]. Joumal of Nepal Agricultural Research Council, 2018, 4: 7-17. |
| [7] | 安红周, 陈会会, 尹文婷, 等. 加工精度对大米食用品质及风味的影响[J]. 中国粮油学报, 2021, 36(1):1-7. |
| [8] | AACC C. Approved methods of the American Association of Cereal Chemists[M]. USA: AACC, 2000. |
| [9] | 胡亚微, 杨洋, 彭锦峰. 香米特征香味成分2-乙酰基-1-吡咯啉提取及检测方法研究进展[J]. 色谱, 2020, 38(7):768-774. |
| [10] | 李萍, 普绍荣, 李凤英, 等. 碾磨度对粳稻外观品质和食味理化特性的影响[J]. 食品与发酵工业, 2021, 47(4):21-26. |
| [11] | 徐庆国. 稻米品质及测试方法研究Ⅱ. 碾磨精度对稻米品质性状的影响[J]. 作物研究, 1997(3):8-10. |
| [12] | 朱雅宾. 水分对粮食品质测定的影响[J]. 粮油仓储科技通讯, 2015, 31(1):47-48. |
| [13] | 黄怀生, 朱旗, 李拥军, 等. 香米在加工过程中香气成分的变化[J]. 湖南农业大学学报(自然科学版), 2007, 33(1):87-89. |
| [14] | 孙宇, 徐文, 余平, 等. 加工精度对大米理化特性、糊化特性以及食用品质的影响[J]. 粮食与油脂, 2021, 34(8):29-33. |
/
| 〈 |
|
〉 |