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小米外观品质及淀粉RVA谱特征与米饭适口性的关系
引用本文:王玉文,李会霞,田岗,孙美荣,史琴香,郭二虎.小米外观品质及淀粉RVA谱特征与米饭适口性的关系[J].山西农业科学,2008,36(7).
作者姓名:王玉文  李会霞  田岗  孙美荣  史琴香  郭二虎
作者单位:山西省农业科学院谷子研究所,山西,长治,046011
摘    要:为了明确小米的外观品质及淀粉RVA谱特征与米饭适口性的关系,加快谷子的品质育种进程,特进行了此项研究。对18个小米品种的外观品质、米饭适口性进行人为打分评价,淀粉RVA谱特征值采用RVA黏度速测仪进行测定,结果表明,小米色泽对米饭的适口性影响较大,小米色泽好的(金黄或鲜黄)品种,其适口性好;RVA谱特征值中崩解值越大消减值越小,反之消减值越大;米饭的口渣感越小,适口性越好;RVA分析可作为谷子品质育种的一项重要的辅助选择技术。

关 键 词:小米  外观品质  RVA谱  米饭适口性

Relationship between Cooked Millet Palatability and both Visual Quality and RVA Profile Character of Starch
Abstract:In order to speed up the millet quality breeding,present paper analyzed the relationship between cooked millet palatability and both appearance quality and RVA profile character of starch;appearance quality and cooked millet palatability of 18 millet varities were evaluated.RVA profile character of starch was tested by rapid visco-analyzer;Millet appearance quality was marked and RVA profile character of 18 varieties was tested and their relationships were analyzed.Millet colour was showed to be more effective to cooked millet palatability.The variety with yellow kernal(golden or bright yellow),its palatability was good.In RVA profile character,the bigger breakdown,the less setback,vice versa,the less breakdown,the bigger setback,at the meanwhile,the less dregs feel and the better palatability cooking millet was;RVA analysis can be an important assistant selection technology in millet quality breeding.
Keywords:Millet  Appearance quality  RVA profile  Cooked millet palatability
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