水旱种植下多个品种蒸煮品质和稻米RVA谱的比较性研究

研究了多个品种于水旱种植下稻米RVA谱曲线的变化及其蒸煮和营养品质,结果表明:旱种条件下米粉的RVA谱发生明显的变化,主要表现在最高粘度、崩解值、最终粘度和回复值RVA谱特征值上.根据水、旱种植下稻米淀粉谱的变化特点,将供试品种分为三类,第一类品种是生产上可用于旱作的品种,该类品种旱作下蒸煮和食味品质有变优的趋势,

Comparative Studies on Cooking Quality and RVA Profile of Several Rice Varieties under Water- and Dry-cultivation

Change of rice starch RVA profile, cooking and nutrient quality of rice varieties were studied. The results indicated the change of rice starch RVA profile was occurred obviously under dry cultivation, such as peak viscosity, breakdown, final viscosity and setback. According to the changes of RVA profile under dry cultivation, the materials used in this study could be divided into three groups. The first group contained are the dry rice cultivars, whose cooking and eating quality had been improved under dry cultivation. The second group and the last group included those varieties that were not available to be planted in dry cultivation. Pasting temperature under dry cultivation obtained by RVA was higher than that under water cultivation except Han 6 235. In addition, cooking and nutrient quality of rice were also related to cultivation type in some extent, the difference of gel consistency and amylose content among some cultivars under water and dry cultivation was observed obviously, the content of crude protein in dry cultivation was increased comparing with that in water cultivation except three dry rice cultivars and Yangdao6.