| 膨化米糊流变学特性及其感官指标的相关性研究 |
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| 引用本文： | 徐君.膨化米糊流变学特性及其感官指标的相关性研究[J].食品工程,2009(3):27-30. |
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| 作者姓名： | 徐君 |
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| 作者单位： | 江苏财经职业技术学院粮食工程与管理系,淮安,223003 |
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| 摘 要： | 通过对籼稻、粳稻和糯稻三种不同类型稻米的膨化米糊的流变学特性与感官指标进行研究，确定膨化米糊的流体类型，分析其流变学特性与感官指标之间的联系。结果表明：膨化米糊为假塑性流体，其感官指标（色泽、香气、总分）与流变指数呈显著负相关，其黏度系数对感官指标有影响。
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| 关 键 词： | 膨化米糊 流变学特性 感官指标 相关性分析 |
Study on the rheological properties and the sensory index of extruded rice paste |
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| XU Jun.Study on the rheological properties and the sensory index of extruded rice paste[J].Food Engineering,2009(3):27-30. |
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| Authors: | XU Jun |
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| Affiliation: | Grain Engineering and Management Department;Jiangsu Vocational and Technical College of Finance & Economics;Huai'an;223003;China |
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| Abstract: | By Studying on the rheological properties and the sensory index of three difference types of the extruded rice paste,the fluid type was determined and the relationships between their rheological properties and sensory index were analysed.The results indicated that:extruded rice paste belonged to pseudoplastic fluid,the sensory index(color,aroma,total score) and the rheological index was negatively correlated,the viscosity coefficient impacted on the sensory index. |
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| Keywords: | extruded rice paste rheological properties sensory Index correlation analysis |
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