Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming

doi:10.1016/j.rsci.2016.06.007

摘要/Abstract

关键词: parboiling process, rice, head rice yield, color value, hardness, degree of starch gelatinization

. [J]. Rice Science, 2016, 23(6): 339-344.

图/表 4

Fig. 1. Setup of the paddy soaking system.

Fig. 2. Differential scanning calorimetry (DSC) thermograms of parboiled rice. Steaming times in min are indicated in the figure.

Fig. 3. Effect of steaming time on gelatinization of parboiled rice. Different letters indicate a significant difference (P < 0.05).

Fig 4. Relationships between degree of starch gelatinization (DSG) and the related traits of parboiled rice. Different letters indicate a significant difference (P < 0.05). Steaming times in min are indicated in the figures.

参考文献 40

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40	(Managing Editor: Fang Hongmin)

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