期刊论文

Establishment of quality evaluation model for extruded rice with high dietary fiber

中文

北京农学院学报

1002-3186

2023

38

04

110-115

10.13473/j.cnki.issn.1002-3186.2023.0419

湖南省重点领域研发计划(2019NK2131)。

本校为第一机构

【目的】为准确评价高膳食纤维重组米品质。【方法】设计了以碎米为主料，大豆膳食纤维和抗性糊精为辅料的16种高膳食纤维重组米配方，采用双螺杆挤压技术制得重组米后测定其蒸煮品质、色泽特性、质构特性共计11项指标，并用感官评价法进行食用品质评价。通过主成分分析建立高膳食纤维重组米品质评价模型，并用该模型对16种高膳食纤维重组米品质进行评价。【结果】结果表明：16种挤压高膳食纤维重组米各项指标变异系数差异大，各品质指标之间存在不同程度的相关性。由主成分分析可将选取的11项指标归纳为3个主成分，其累计方差贡献率为84.155%。【结论】用高膳食纤维重组米的感官评分对建立的模...

[Objective]In order to accurately evaluate the quality of extruded rice with high dietary fiber.[Methods]16 formulations of extruded rice were designed by using crushed rice as the main ingredient,soy dietary fiber and resistant dextrin as the auxiliary ingredient.The e...MORE [Objective]In order to accurately evaluate the quality of extruded rice with high dietary fiber.[Methods]16 formulations of extruded rice were designed by using crushed rice as the main ingredient,soy dietary fiber and resistant dextrin as the auxiliary ingredient.The extruded rice was produced by using the twin-screw ex...