Polishing and color selection are crucial steps in the production of edible rice,as they significantly impact the quality and the content of 2-Acetyl-1-Pyrroline(2-AP).The effects of polishing and color selection processes on the 2-AP content and gelatinization characteristics of fragrant rice varieties 19 Xiang and Ruanhuayoujinsi,in the industrial production setting were studied.The results showed that the polishing and color selection program during the rice polishing stage led to reduction of 51.66%and 38.10%in 2-AP content,7.31%and 1.49%in protein content,but increasement in water content,peak viscosity,minimum viscosity,final viscosity and setback viscosity,reduction in consistency viscosity.
fragrant ricepolishing and color selectionquality2-acetyl-1-pyrrolinestarch pasting properties
国家科技期刊平台
NSTL
万方数据
