Correlation Analysis between Indica Rice Characteristics and Salty Doughnut Quality

doi:10.7506/spkx1002-6630-201105016

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (5 ): 75-78.doi: 10.7506/spkx1002-6630-201105016

• Basic Research • Previous Articles Next Articles

Correlation Analysis between Indica Rice Characteristics and Salty Doughnut Quality

YU Chen，LI Xue，LI Xiu-juan*，PAN Si-yi，XU Xiao-yun

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2010-05-13 Revised:2011-01-13 Online:2011-03-15 Published:2011-03-03
Contact: LI Xiu-juan E-mail:lixiujuan@mail.hzau.edu.cn

Abstract

Abstract: Comparisons on quality characteristics and textural properties of salty doughnut samples based on glutinous rice, japonica rice or indica rice were conducted. Based on this, physico-chemical characteristics of different cultivars of indica rice and sensory and texture properties of processed salty doughnut were determined and meanwhile, an investigation to analyze correlations between indica rice characteristics and sensory and texture properties of processed salty doughnut was studied in order to provide evidence for selection of rice material for salty doughnut. The results showed that chalkiness degree and the contents of protein and amylose were major characteristic indicators of rice cultivars. The content of amylase had significantly positive correlation with the quality of salty doughnut. Thus, it can be used an indicator for selection of rice material for salty doughnut.

Key words: salty doughnut, rice, sensory evaluation, texture, correlation

CLC Number:

TS201.2

YU Chen，LI Xue，LI Xiu-juan*，PAN Si-yi，XU Xiao-yun. Correlation Analysis between Indica Rice Characteristics and Salty Doughnut Quality[J]. FOOD SCIENCE, 2011, 32(5 ): 75-78.

[1]	ZHAO Qingyu, GUO Hui, SHEN Qun. Variations in Physicochemical Properties and Eating Quality of Two Fragrant Rice Varieties during Storage at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 160-168.
[2]	WANG Qi, ZHU Yang, CHEN Jianshe. Application of Oral Soft Friction Theory and Experimental Methods in Studying Food Sensory Perception [J]. FOOD SCIENCE, 2021, 42(9): 222-232.
[3]	ZHANG Yurong, ZHOU Xianqing, PENG Chao. Quality and Parboiled Rice Processing Suitability of Rice with Different Storage Times [J]. FOOD SCIENCE, 2021, 42(9): 39-45.
[4]	JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying. Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle [J]. FOOD SCIENCE, 2021, 42(8): 40-45.
[5]	SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui. Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel [J]. FOOD SCIENCE, 2021, 42(8): 90-97.
[6]	CHEN Meng’en, ZHAO Cong, HAN Suna, ZHOU Danfeng, LI Jianmin, ZHANG Jin, HUANG Runna, WANG Xiaoyi, DENG Jie, HU Xiaolong. High-throughput Sequencing Reveals the Microbial Community Structure in Taorong-type Daqu [J]. FOOD SCIENCE, 2021, 42(8): 106-113.
[7]	ZHANG Shu, WANG Changyuan, FENG Yuchao, SHENG Yanan, FU Tianxin, ZHANG Yiwei, JIANG Yingjun, YU Miao, ZHANG Liyuan. Analysis of Metabolites in Rice Produced in Different Regions by GC-MS-based Metabonomics [J]. FOOD SCIENCE, 2021, 42(8): 206-213.
[8]	GUO Gangjun, HU Xiaojing, FU Jiarong, MA Shangxuan, XU Rong, HUANG Kechang, PENG Zhidong, HE Xiyong, ZOU Jianyun. Determination and Correlation Analysis of Functional Components and Antioxidant Activity of Successive Solvent Extracts from Macadamia Green Husk [J]. FOOD SCIENCE, 2021, 42(7): 74-82.
[9]	LAN Weiqing, SUN Yuqing, XIAO Lei, MEI Jun, XIE Jing. Effects of Freeze-Thaw Cycles on Texture Properties and Protein Properties in Big-Eye Tuna (Thunnus obesus) [J]. FOOD SCIENCE, 2021, 42(7): 240-246.
[10]	LI Yingchang, LI Shuangyan, DU Fengxia, LIU Xuefei, WEI Ya, YANG Xianqing. Effect of Dihydromyricetin on Trimethylamine Oxide Degradation and Quality Attributes in Grilled Squid Fillets during Storage [J]. FOOD SCIENCE, 2021, 42(7): 247-252.
[11]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[12]	WU Xiaojuan, WU Wei. Effects of Protein Oxidation Induced by Rice Bran Rancidity on the Interfacial Properties of Rice Bran Albumin [J]. FOOD SCIENCE, 2021, 42(6): 8-15.
[13]	LUO Xianliang, LIU Tao, QIAN Zhongying, FENG Fengqin. Recent Progress in Research on Hyperuricemia and Uric Acid-Lowering Peptides [J]. FOOD SCIENCE, 2021, 42(5): 340-348.
[14]	GUO Xun, ZENG Mingyong, DONG Shiyuan. Quality Changes of Oysters during Steaming [J]. FOOD SCIENCE, 2021, 42(5): 24-31.
[15]	YANG Feiyan, GU Xuedong, SUN Shuguo, LUO Zhang, XIE Siwei, HUANG Wenyang. Isobaric Tags for Relative and Absolute Quantitation (iTRAQ)-Based Quantitative Proteomics Analysis of the Molecular Mechanism by Which Superchilling Preserves the Quality of Chilled Tibetan Fragrant Pig Meat [J]. FOOD SCIENCE, 2021, 42(5): 46-54.

Correlation Analysis between Indica Rice Characteristics and Salty Doughnut Quality

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments