Effect of Cooking Methods on the Qualities of Cooked Rice
In order to study the effects of different cooking methods on the quality properties of cooked rice,the indexes of sensory quality,flavor properties,texture properties,retrogradation and digestion characteristics under simulated gastrointestinal condition of ultrasonic-assisted cooking,pressure cooking,microwave assisted cooking and ordinary heat cooking rice were analyzed.The results showed that the amylopectin amount,adhesion and sensory scores of cooked rice with ultrasonic assisted cooking,microwave cooking and pressure cooking were higher,but the amylose content,hardness,chewiness,retrogradation enthalpy and degree of retrogradation were lower than those of ordinary heat cooking,the contents of reducing sugar and rapidly digestible starch(RDS)digested in vitro under simulated gastrointestinal fluid were lower,but the content of slowly digestible starch(SDS)was higher.As compared to the pressure cooking and microwave assisted cooking,the ultrasonic-assisted cooking rice had higher water content(83.34％),better texture properties(hardness 12.16 N,springiness 0.88 mm,adhesiveness 5.12 N·s,chewiness 5.25 mJ),and the lowest degree of retrogradation(4.62),simulated digestion in vitro resulted higher SDS(21.36％)and lower RDS(28.59％),and with better cooking and eating qualities.
cooking methodscooked ricestarch retrogradationtexture propertiesdigestibility in vitro
万方数据
维普
