米粒食味与裂纹的因果关联.pdfVIP

Effect of Rice Fissure on Taste Quality of Cooked Rice 1 2 1 1 1 X. Zheng , Y. Lan , C. Liu , N. Ding , T. Zhao 1College of Engineering, Northeast Agricultural University, 59 Mucai Street, Harbin, China, 150030 zhengxz2006@ 2 USDA-ARS, 2771 FB Road, College Station, TX, 77845 ABSTRACT According to the change of texture attribute of cooked-rice under different fissure rate of rice, the relationship between fissure rate of rice and taste value of cooked rice were studied using correlation analysis and path analysis methods. The data of correlation analysis showed that the influence of texture attribute was significant on taste. Fissure rate had an effect on taste through hardness, gumminess, chewiness, and springiness. The data of path analysis suggested that the direct effect of gumminess was significant on taste, and the other indicators of texture attribute had indirect effect through gumminess. A regression model was constructed based on the indicators viz fissure rate, texture attributes. Keywords: Rough rice, fissure, texture attribute, taste value, sensory analysis 1. INTRODUCTION Rough rice fissure occurs frequently during harvesting, drying, storage, handling and processing (Iguaz et al., 2006; Cnossen et al., 2003; Bautista et al., 2000; Cnossen et al., 2000; Li et al., 1999). Since the 1920s, researchers began to pay attention to the problem of rice fissure. Researchers found that fissure was caused by stress shrinkage in kernel because of uneven distribution of the moisture of rice kernel