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首页> 外文期刊>Journal of Nutritional Science and Vitaminology >Microstructure, Water Migration and Texture of Thai Chalky Rice Varieties
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Microstructure, Water Migration and Texture of Thai Chalky Rice Varieties

机译：泰式米饭品种的微观结构，水迁移和纹理

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摘要

Chalk is an inferior characteristic of rice because it leads to the poor milling quality. In addition, chalky rice is generally considered to have poor cooking and eating qualities. However, the data on the poor cooking and eating qualities of chalky rice is limited, especially in high amylose Thai chalky rice varieties. Therefore, this work aimed to compare the microstructure, water migration during cooking, texture and sensorial qualities of four Thai chalky rice varieties, Prachin Buri2 (PB2), Khao Bahn Nah432 (KBN432), Ayutthayal (AY1), and Plai Ngahm Prachin Buri (PNPB), with the translucent Thai rice variety, Phitsanuplok2 (PSL2). The loosely packed cell structure in all chalky rice varieties was observed under scanning electron microscope. KBN 432 had the highest degree of chalkiness. Water migrated in the KBN432 with the fastest speed. All cooked chalky rice had lower hardness than the translucent rice, except AY1. Softness scores of chalky rice samples were higher than translucent rice. However, there was no difference in overall acceptability between chalky rice and translucent rice. Therefore, chalky rice varieties studied in this work may be used for consumption with the same quality to the translucent rice variety.
机译：粉笔是米的劣势特征，因为它导致铣削质量差。此外，垩白米通常被认为是烹饪和饮食品质差。然而，关于粉状稻米的较差和饮食品质的数据有限，特别是在高淀粉糖泰国粉状水稻品种。因此，这项工作旨在比较微观结构，水迁移在烹饪，纹理和传感器品质的四种泰国粉状水稻品种，Prachin Buri2（PB2），Khao Bahn NaH432（KBN432），Ayutthayal（Ay1），以及Plai Ngahm Prachin Buri（ PNPB），用半透明泰国米品种，phitsanuplok2（psl2）。在扫描电子显微镜下观察到所有Chalky水稻品种中松散的填充细胞结构。 KBN 432的垩白度最高。水迁移在KBN432中，速度最快。除Ay1外，所有熟的Chalky Rice都比半透明米的硬度较低。 Chalky Rice样本的柔软度得分高于半透明水稻。然而，Chalky Rice和半透明米之间的整体可接受性没有差异。因此，在这项工作中研究的Chalky Rice品种可用于消费与半透明水稻品种相同的品质。

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