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1、 Zheng X., Lan Y., Liu C., Ding N. and Zhao T. “Effect of fissure in rice on taste quality of cooked rice”. Agricultural Engineering International: the CIGR Ejournal. Manuscript 1190. Vol. XI., March 2009 Effect of Rice Fissure on Taste Quality of Cooked Rice X. Zheng1, Y. Lan2, C. Liu1, N. Ding1, T
2、. Zhao1 1College of Engineering, Northeast Agricultural University, 59 Mucai Street, Harbin, China, 150030 2 USDA-ARS, 2771 F Cnossen et al., 2003; Bautista et al., 2000; Cnossen et al., 2000; Li et al., 1999). Since the 1920s, researchers began to pay attention to the problem of rice fissure. Rese
3、archers found that fissure was caused by stress shrinkage in kernel because of uneven distribution of the moisture of rice kernels during moisture adsorption or desorption, particularly during the high temperature drying, due to the rapid decreasing of moisture in rough rice, the degree of fissure w
4、as serious after drying (Naoto et al., 2006; Jia et al.,2002; Yang et al., 2002; Lan and Kunze, 1996). Fissure has significant effect on quality of rice, such as decrease of head rice yield and taste value of cooked-rice (Zhang et al., 2005; Champagne,2004; Wang et al., 2003; Zheng and Lan, 2007). T
5、he objective of this study was to investigate relationships between fissure rate and texture attribute, as well as between texture attribute and taste result, and analyze the effect of fissure rate on rice taste using the methods of correlation analysis and path analysis methods. 2. MATERIALS AND ME
6、THODS 2.1 Rice Sample Zheng X., Lan Y., Liu C., Ding N. and Zhao T. “Effect of fissure in rice on taste quality of cooked rice”. Agricultural Engineering International: the CIGR Ejournal. Manuscript 1190. Vol. XI., March 2009 Freshly harvested rough rice of cultivar Dong Nong 423 (Northeast Agricult
7、ural University Farm, Harbin, China) was selected for this study. Raw rice was dried by natural drying to the final moisture content of 14.5 % (w.b.). The dried raw rice sample was milled to 90 % of initial weight using auto-milling detector (SY95-RAE4, Ssang Yong Machine Ind. Co. Ltd., Korea). Rice
8、 sample was divided into 4 portions according to fissure rates, viz. 0.33 % (initial fissure rate), 25 %, 50 % and 75 %, which were obtained by artificial preparation. Each portion was pre- weighed into 2000 g and divided evenly into 4 groups for the repeat test. 2.2 Cooked Rice Preparation and Dete
9、rmination Each rice sample was prepared into cooked rice. Each of the rice samples (500 g) were cooked in household steam rice cookers (National, SR_W10FN, Japan) with 1.45:1 (v/v) water-to-rice ratio. Twenty minutes after the cooker switched from cook to warm setting, the cooked rice within 1 cm of
10、 the top, bottom, and side of the inner pan in the rice cooker was discarded and the middle portion was transferred to a bowl. Cooked rice was placed in a bowl and stirred gently five times with a fork using an up and down motion, then held for 5 min at room temperature. Stirring and holding procedu
11、res of cooked rice were repeated twice. The cooked rice was then cooled and portioned for taste evaluation. Texture attribute of cooked rice was measured using Texture Analyzer (TA-XT plus, Stable Micro Systems Ltd., UK). Twelve professionally trained panelists, employed by the National Rice Quality
12、 Test Center, Harbin, China, developed a sensory profile of cooked rice samples according to the (rice sensory standard from Department of Agricultural, P.R China). During panel tests, the cooked rice taste was evaluated in terms of flavor (15 points), appearance (15 points), tooth sense (60 points)
13、 and texture of the cool cooked rice (10 points). The appearance attributes examined were color, glossiness, intactness of grains and plumpness. Eight attributes to evaluate cooked rice flavor included boiled egg white, puffed corn, raw rice, wet cardboard, hay-like, metallic, sweet taste, and bitte
14、r taste. The panelists adequately described the texture profile of cooked rice and identified nine tooth sense attributes: adhesiveness to lips, hardness, cohesiveness of mass after three chews, cohesiveness of mass after eight chews, roughness of mass, toothpull, particle size, toothpack, and loose
15、 particles. Texture attributes included the degree of agglomeration, adhesiveness and roughness. Park and Kim (2001) described the definitions and degree of those attributes and test procedure for measuring cook-rice taste. 2.3 Statistical Analysis Fissure rate of rice (x1), and texture attributes o
16、f cooked rice, viz. hardness (x2), adhesiveness (x3), springiness (x4), cohesiveness (x5), gumminess (x6), and chewiness (x7) were considered as independent variables, and taste result of cooked rice (y) was regarded as dependent variable. Programs of Microsoft Office Excel 2003 (Microsoft Corp., USA) and statistics software SAS (V12.01, SAS Institute Inc., USA) were used to analyze data. Zheng X., Lan Y., Liu C., Ding N
