期刊论文

Analysis of the Physicochemical Properties,Cooking and Eating Quality of Selenium-enriched Rice and Ordinary Rice

中文

现代食品科技

1673-9078

2024

40

1

112-120

10.13982/j.mfst.1673-9078.2024.1.0102

2022020801020344:武汉市知识创新专项 2021KJCX-06:湖北省揭榜制粮食科技项目

本校为第一机构

富硒大米是人体日常重要的补硒来源,为了探究富硒处理对大米理化性质和蒸煮食味品质的影响,该研究以四个品种的籼稻(巨两优 60、野香优航 1573、虾稻一号、华夏香丝)和两个品种的粳稻(南粳 5055、南粳9108)为实验原料,分析比较富硒组和对照组大米的基本理化特性和蒸煮食味品质.结果显示:硒促进了大米蛋白质的积累,与普通大米相比,富硒大米蛋白质含量增加了 3 wt%～16 wt%;硒对大米糊化特性、质构特性、热学性质和蒸煮品质没有显著影响;硒显著降低了米饭的食味品质(P

Selenium-enriched rice is an important source of selenium supplement for humans in daily life.Four indica rice varieties(Juliangyou 60,Yexiangyouhang 1573,Xiadao No.1,and Huaxiaxiangsi)and two japonica rice varieties(Nanjing 5055 and Nanjing 9108)were selected as experimental materials to explore the effects of selenium enrichment on their physicochemical properties,and cooking and eating quality.Selenium enrichment promoted protein accumulation in rice～3 wt%～16 wt%,compared with ordinary rice.Selenium had no significant effect on the gelatin...