关键词: 精白保胚发芽米, 吸水率, 膨胀率, 碘蓝值, 崩解值, 消减值

Abstract:

In this study, brown rice, germinated brown rice, polished rice with the germ left intact and germinated polished rice with the germ left intact were comparatively evaluated for their main aspects of eating qualities, including cooking method and characteristics, starch gelatilization characteristics, texture characteristics and sensory evaluation. Germinated polished rice with the germ left intact had lower water absorption and swelling power but higher soluble solid content and iodine-blue value than the three other kinds of rice; its breakdown value and hardness were both lower, and the setback value (SBV) was higher. The sensory evaluation results demonstrated that the colour, aroma and taste of germinated polished-rice-with-germ were all the best among the four kinds of rice.

Key words: germinated polished rice with the germ left intact, water absorption, swelling power, iodine-blue value, breakdown value, setback value