上海騰拔質(zhì)構(gòu)儀測(cè)定米飯的質(zhì)構(gòu)

Abstract

Field experiments were conducted to compare two hybrid rice c*rs—a recently released high-quality c*r (Jingliangyou 1468, JLY1468) and a relatively older c*r (Liangyoupeijiu, LYPJ). Results showed that hardness, springiness, cohesiveness, resilience, and chewiness of cooked milled rice were all lower in JLY1468 than in LYPJ, due to its lower amylose content and altered paste properties of milled rice flour. Active digestion duration of cooked milled rice was 26% shorter and the glucose production rate from starch digestion was 33% faster in JLY1468 compared with LYPJ. Texture and starch digestion properties of cooked milled rice as a factor of temperature during the grain-filling period were different between LYPJ and JLY1468 due to differing amylose contents and gel consistencies of milled rice flour in response to temperature. This study highlights that attention should be paid to potential health risks associated with the development of high-quality hybrid rice c*rs with soft texture.