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| Varietal and Seasonal Effect of Rice on the Physicochemical Properties of Rice Flakes | |
| 作者姓名： | SHU Qing-yao ZHU Xiao-yang YANG Lian WU Wei-jian Peter Bucheli |
| 基金项目： | Acknowledgeme The authors wish nts to thank David Xu and Thomas Barmettler for conducting the rice flakes manufacturing, and Ren Xueliang for assisting in phytic acid content determination. |
| 摘 要： | Rice-based flakes made from 7 mid-season rice varieties （4 indica and 3 japonica subspecies） and 3 early season indica varieties produced both in early and late season were studied for their main physicochemical characters, including water activity, film thickness, bulk density （BD）, ash, reducing sugars （RS）, protein, phytic acid, starch, amylose, and rapid visco analyser （RVA） viscosity profile. A significant varietal effect was found for all these parameters （P〈 0.05 or 0.01） except starch. Strong variety x season interactions were observed but the seasonal effect was less pronounced, and only significant （P〈0.01） for RS. The apparent amylose content （AAC） office flakes was significantly correlated （P〈0.01） with AAC （r=0.99） and several RVA profile parameters e.g., final viscosity （r=0.92）] of rice flour. For rice flakes, BD was significantly correlated with AAC （r=0.82, P〈0.01） and most RVA profile parameters. The study indicates that varietal and environmental effects should be considered simultaneously for optimal production of rice grains for rice flakes manufacturing. |
| 关 键 词： | 水稻品种 季节效应 米粉片 理化性质 稻米加工 |
| 收稿时间： | 2006-05-31 |
| 修稿时间： | 2007-07-17 |
Varietal and Seasonal Effect of Rice on the Physicochemical Properties of Rice Flakes |
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| SHU Qing-yao ZHU Xiao-yang YANG Lian WU Wei-jian Peter Bucheli.Varietal and Seasonal Effect of Rice on the Physicochemical Properties of Rice Flakes[J].Agricultural Sciences in China,2007,6(4):422-429. | |
| Authors: | SHU Qing-yao ZHU Xiao-yang YANG Lian WU Wei-jian Peter Bucheli |
| Institution: | 1. Institute of Nuclear Agricultural Sciences, Zhejiang University, Hua Jia Chi Campus, Hangzhou 310029, P.R. China 2. School of Food Science & Technology, Southern Yangtze University, Qing Shan Campus, Wuxi 214036, P.R. China 3. Nestlé R&D Centre Shanghai Ltd., Shanghai 201812, P.R. China |
| Abstract: | Rice-based flakes made from 7 mid-season rice varieties (4 indica and 3 japonica subspecies) and 3 early season indica varieties produced both in early and late season were studied for their main physicochemical characters, including water activity, film thickness, bulk density (BD), ash, reducing sugars (RS), protein, phytic acid, starch, amylose, and rapid visco analyser (RVA) viscosity profile. A significant varietal effect was found for all these parameters (P<0.05 or 0.01) except starch. Strong variety × season interactions were observed but the seasonal effect was less pronounced, and only significant (P<0.01) for RS. The apparent amylose content (AAC) of rice flakes was significantly correlated (P<0.01) with AAC (r=0.99) and several RVA profile parameters e.g., final viscosity (r=0.92)] of rice flour. For rice flakes, BD was significantly correlated with AAC (r=0.82, P<0.01) and most RVA profile parameters. The study indicates that varietal and environmental effects should be considered simultaneously for optimal production of rice grains for rice flakes manufacturing. |
| Keywords: | rice processing variety season amylose viscosity nutrition |
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