Impact of rice variety, cooking equipment and pretreatment method on the quality of lightly milled rice
文献类型： 外文期刊
作者： Zhao, Shishan 1 ; Shi, Jianbin 1 ; Cai, Sha 1 ; Xiong, Tian 1 ; Cai, Fang 1 ; Li, Shaobin 2 ; Chen, Xueling 1 ; Fan, Chuanhui 1 ; Mei, Xin 1 ; Sui, Yong 1 ;
作者机构： 1.Hubei Acad Agr Sci, Key Lab Cold Chain Logist Technol Agroprod, Minist Agr & Rural Affairs, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China
2.Yangtze Univ, Coll Life Sci, Jingzhou 434025, Peoples R China
3.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China
关键词： Lightly milled rice; Cooking method; Variety differences; Glycemic index; Bioavailability
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 451 卷
页码：
收录情况： SCI
摘要： Lightly milled rice is a healthier choice compared to refined white rice. In this study, the effects of variety, cooking equipment and pretreatment method on the quality of six varieties of lightly milled rice from China after cooking was investigated through physics, chemistry and instrumental analysis method. Nanjing-No.5055 has the best eating quality, Xiadao-No.1 has higher appearance score, and Fengliangyouxiang-No.1 has the lowest glycemic index. Compared with microwave oven and electric cooker, steamer has a more significant positive impact on component retention, eating quality and sensory quality, but the former has lower cooking time and higher glycemic index. Soaking can effectively improve the water absorption rate, thus reducing hardness. Cleaning affects component retention but is beneficial for sensory quality. The most obvious variation in organizational structure can be observed in the steamer and soaking processes. These findings could serve as a valuable reference for the processing of lightly milled rice.
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