Open AccessAnalysis of Compositions and Physical Characteristics of Different Rice From Heilongjiang China
Author(s) -
Fenglian Chen,
Xinming Li,
Mingshou Lv,
Yanhong Shi
Publication year - 2018
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/322/4/042009
Subject(s) - amylose , food science , taste , purebred , viscosity , texture (cosmology) , chemistry , materials science , biology , zoology , starch , composite material , artificial intelligence , image (mathematics) , crossbreed , computer science
Diversity and correlation between composition, texture characteristics and sensory features of twenty kinds of purebred rice from Heilongjiang China were studied. Experimental results showed significant differences in content of fat, amylose and protein, however those differences were not extended to perceived taste evaluation by sensory evaluation. More protein led to lower viscosity but better hardness and springiness, higher amylose content resulted lower taste but higher springiness. Moisture content was significantly negatively correlated with resilience; the content of protein was significantly positively correlated with resilience. The adhesiveness of texture characteristic and the viscosity of taste showed significant positive correlation.