Effects of Different Water Quality Cooking on Rice Quality
Rice was cooked with different water quality(tap water,pure water and natural mineral water)to de-termine and characterize the effects of cooking with different water quality on rice appearance,texture,gelatinization,flavor and sensory properties.The results indicated that the viscosity,balance and appearance score the rice cooked with natural mineral water and pure water were significantly higher than those of the rice cooked with tap water,and the gelatinization temperature of rice flour in pure water group was lower than that in tap water group.The gelatiniza-tion temperature of rice flour in pure water group was lower than that in tap water group and natural mineral water group,while the gelatinization temperature of rice flour in pure water group was lower than that in tap water and natu-ral mineral water group.According to the principal component analysis of rice flavor substances,the overall flavor could be divided into tap water＞pure water＞natural mineral water;from the analysis of sensory characteristics of rice,rice cooked with tap water and pure water had better flavor,while rice cooked with pure water and natural mineral water had better color and stickiness;generally speaking,rice cooked with pure water had better comprehensive quality.
different water qualityrice cookingtexture propertiesflavor characteristicsgelatinization character-isticsHS-SPME-GC-MS
万方数据
维普
