摘要
试验以8份水稻品种的糙米和发芽糙米为供试材料,对糙米发芽前后的稻米理化性状、总糖和还原糖含量、可溶性蛋白含量、氨基丁酸含量及稻米食味和稻米RVA谱进行测定比较。结果表明,糙米在发芽后其直链淀粉含量和总糖含量均有不同程度下降;发芽糙米的还原糖含量、总蛋白质含量、可溶性蛋白含量及γ-氨基丁酸含量较糙米有不同程度增加;供试发芽糙米的食味值和RVA特征值均低于相应的糙米。总体来说,发芽糙米的营养价值高于糙米,而发芽糙米饭食味品质的提升还有待进一步研究。
Changes in the physic-chemical quality properties, total and reducing sugar content, soluble protein content, γ-aminobutyric acid content, the palatability value and RVA profile of 8 brown rice varieties and germinated brown rice varieties were studied. Comparisons between brown and germinated brown rice varieties showed that the amylose content and the total sugar content were lower than those of brown rice varieties. Reducing sugar content, total protein content, soluble protein content andγ-aminobutyric acid content were higher than those of brown rice varieties. The palatability value and RVA profile were lower than those of brown rice varieties. In conclusion, the nutritive value of germinated brown rice is higher than that of brown rice. It is necessary to improve the palatability value of germinated brown cooked rice.
出处
《食品科技》
CAS
北大核心
2016年第6期183-186,共4页
Food Science and Technology
基金
天津市科委项目(14RCGFNC00102)
天津市高等学校科技发展基金计划项目(20120618)
