| 糙米与精米的营养价值与质构特性比较研究 |
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| 引用本文： | 于巍,周坚,徐群英,汪兰,孙启发,程琳娟.糙米与精米的营养价值与质构特性比较研究[J].食品科学,2010,31(9):95-98. |
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| 作者姓名： | 于巍 周坚 徐群英 汪兰 孙启发 程琳娟 |
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| 作者单位： | 1.武汉工业学院食品科学与工程学院 2.湖北省农业科学院农产品加工与核农技术研究所 |
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| 摘 要： | 通过检测糙米和精米营养素，对比其营养素成分含量差异，结果发现糙米主要营养素含量远高于精米，糙米的营养价值高于精米。利用质构仪对糙米和精米质构特性进行分析，糙米的硬度高于精米。利用动态流变仪对糙米粉和精米粉凝胶特性进行分析，精米粉凝胶强度高于糙米粉。差示扫描量热仪测试糙米粉和精米粉的热特性，发现升温过程中糙米粉糊化温度68.6℃高于精米粉糊化温度62.4℃，糙米粉难糊化；降温过程，精米粉在20℃的G′为17210Pa，高于糙米粉11350Pa，精米粉回生变硬现象较为严重。
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| 关 键 词： | 糙米 精米 营养素 质构特性 |
| 收稿时间： | 2009-09-03 |
Comparison on Nutritional Values and Textural Properties of Brown Rice and Milled Rice |
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| YU Wei,ZHOU Jian,XU Qun-ying,WANG Lan,SUN Qi-fa,CHENG Lin-juan.Comparison on Nutritional Values and Textural Properties of Brown Rice and Milled Rice[J].Food Science,2010,31(9):95-98. |
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| Authors: | YU Wei ZHOU Jian XU Qun-ying WANG Lan SUN Qi-fa CHENG Lin-juan |
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| Affiliation: | (1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China；2. Institute for Farm Products
Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China) |
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| Abstract: | Nutritional components in brown rice and ordinary milled rice was determined and compared to evaluate their nutritional values.Results showed that nutritional value of brown rice was higher than that of ordinary milled rice.The hardness of ordinary milled rice was higher than that of brown rice through the examination by texture analyzer.The gel strength of ordinary milled rice powder was higher than that of brown rice powder through the determination by dynamic rheometer.In addition,thermal properties of b... |
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| Keywords: | brown rice milled rice nutritional components textural property |
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