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首页> 外文期刊>International Journal of Science and Qualitative Analysis >Effect of Three Different Water Sources on the Functional, Proximate, and Sensory Properties of an Abakaliki Milled Rice
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Effect of Three Different Water Sources on the Functional, Proximate, and Sensory Properties of an Abakaliki Milled Rice

机译：三种水源对Abakaliki精米的功能，邻近和感官特性的影响

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He aim of his work is o determine the effect of different water sources on the cooking quality of an Abakaliki milled rice sample. A popular rice variety (306) was bought from Abakaliki rice mill in Ebonyi State and cooked with three different sources of water (tap, borehole and distilled). The cooked samples were analysed for their functional, proximate and sensory properties. The cooking time of the rice variety (306) was 15 minutes. The swelling capacity of the rice samples ranged from 107.8 to 190.0% with 306subDW/sub having the highest value for both raw and cooked samples. The water absorption capacity of the rice samples varied for both raw and cooked samples with 306subBW/sub having the highest (2.00ml) value while Cooked sample 306subDW/sub (47.3ml) have the highest. Gelatinization temperature of the raw rice samples ranged from 94-96°C and there is no significant difference (p&0.05) between the samples. The moisture content of the rice samples ranged from 11.70-68.0% for the raw and cooked samples. The percentage ash content of the rice samples varied from 2.16-3.75% with 306raw having the highest value. The percentage ash content of the cooked rice samples ranged from 2.16-2.38% with 306subBW/sub having the highest. Fat content of the rice samples ranged from 1.15-1.4 with the raw sample having the highest. The fibre content of the rice samples ranged from 1.00-1.20% with 306raw and 306BW having equal highest. The percentage protein content of the sample ranged from 2.45-4.55 with 306subBW/sub having the highest value. The percentage carbohydrate of the rice samples ranged from 20.8-80.1 with 306raw having the highest value. In sensory analysis, the sample 306subTW/sub was generally preferred for all sensory attributes carried out. It was concluded that, irrespective of the different cooking water used, the ability of the rice to gel and also its fibre and protein content was not affected.
机译：他的工作目的是o确定不同水源对Abakaliki碾米样品的烹饪质量的影响。从埃博尼州的Abakaliki碾米厂购买了一种受欢迎的水稻品种（306），并用三种不同的水（自来水，钻孔和蒸馏水）煮熟。分析煮熟的样品的功能，邻近和感官特性。大米品种（306）的烹饪时间为15分钟。大米样品的溶胀能力在107.8％至190.0％之间，其中306 DW 的生，熟样品值最高。大米样品的吸水能力随生鲜样品和煮熟样品的变化而变化，其中306 BW 的值最高（2.00ml），而煮熟样品306 DW （47.3ml）的最大最高的。大米样品的糊化温度为94-96℃，并且样品之间的糊化温度没有显着差异（p＞ 0.05）。大米样品的水分含量在生和熟样品中为11.70-68.0％。大米样品的灰分百分含量在2.16-3.75％之间，其中306raw的最高值。煮熟的米饭样品中的灰分百分比范围为2.16-2.38％，其中306 BW 最高。大米样品中的脂肪含量为1.15-1.4，而原始样品中的最高。大米样品的纤维含量在1.00-1.20％的范围内，其中306raw和306BW最高。样品的蛋白质含量百分比范围为2.45-4.55，其中306 BW 的值最高。大米样品中碳水化合物的百分比范围为20.8-80.1，其中306raw为最高值。在感官分析中，样品306 TW 通常对执行的所有感官属性都是优选的。得出的结论是，不管使用哪种煮食水，米饭的凝胶能力以及其纤维和蛋白质含量都不会受到影响。

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