Comparison of the quality of Jingxi rice between reasonably well milled and well milled grades

Abstract

Abstract: Moderate processing is of great significance for ensuring national food security and improving people's nutrition and health. In order to provide data support to guide consumers to change their consumption concepts and promote the national standards for Milled rice, this article processed Jingxi rice 7233 into reasonably well milled (bran degree 2.8%~4.9%) and well milled (bran degree 1.4%), and compared the processing characteristics, physical and chemical properties, fatty acid composition, volatiles and taste quality between different grades. The results showed that the average rice yield and head rice yield of reasonably well milled grade were 1.3% and 1.8% higher than those of well milled grade respectively. The content of total phenolic acids, water-soluble protein, unsaturated fatty acids, especially polyunsaturated fatty acids in the reasonably well milled rice with higher bran degree is more than 1.5 times that of the well milled grade. The color difference between reasonably well milled and well milled rice is greater than 2.0, and the human eye can clearly distinguish it. 62 characteristic peaks were marked by GC-IMS, and 38 compounds were accurately identified. The content of 58% volatiles in reasonably well milled grade is significantly higher than that in well milled rice. The cooking time of reasonably well milled grade rice is significantly higher than that of well milled grade, and the disintegration value of starch and rice stickiness are significantly lower than that of well milled grade. Reasonably well milled grade rice has great advantages in paddy utilization rate and nutritional health, but its appearance, smell and taste quality still need further research and optimization.

Key words: Jingxi rice, reasonably well milled, well milled, fatty acid composition, volatiles, taste quality

CLC Number:

TS213.3

Lin TIAN Qi Zhihui Zhang HaiYang Tang Fang. Comparison of the quality of Jingxi rice between reasonably well milled and well milled grades[J]. FOOD SCIENCE.

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