‘津川1号’糙米不同水分含量对其理化特性和食味的影响

Journal of Tianjin Agricultural University ›› 2017, Vol. 24 ›› Issue (3): 14-18.

• Researches and Scientific Notes • Previous Articles Next Articles

Different Moisture Content of‘Jinchuan No.1’Brown Rice on Its Physicochemical Property and Palatability

SHENG Hua¹, CUI Zhong-qiu², ZHANG Xin¹, CUI Jing^{1,Corresponding Author}, Akihito Kusutani¹, Yuji Matsue³

1. College of Agronomy and Resource Environment, Tianjin Agricultural University, Tianjin 300384, China;
2. Tianjin Rice Research Institute, Tianjin 300384, China;
3. Graduate School of Agricultural, Kyushu University, Kyushu 818-8581, Japan

Received:2017-03-01 Online:2017-09-30 Published:2019-10-15

Abstract

Abstract: The experiment was conducted based on brown rice of ‘Jinchuan No.1’ with different water content. The correlation between water content and physicochemical property and palatability was analyzed, which provide the theoretical basis and data support for determining the most appropriate water content during storage period in practice. The results showed that reasonable water content during storage period could increase the palatability of tested variety ‘Jinchuan No.1’.

Key words: rice, Jinchuan No.1, brown rice, moisture, physicochemical property, hardness adhesion ratio, palatability

CLC Number:

S511

SHENG Hua, CUI Zhong-qiu, ZHANG Xin, CUI Jing, Akihito Kusutani, Yuji Matsue. Different Moisture Content of‘Jinchuan No.1’Brown Rice on Its Physicochemical Property and Palatability[J]. Journal of Tianjin Agricultural University, 2017, 24(3): 14-18.

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Different Moisture Content of‘Jinchuan No.1’Brown Rice on Its Physicochemical Property and Palatability

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