کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8881324 1624881 2018 32 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Impact of protein content on processing and texture properties of waxy rice flour and glutinous dumpling
ترجمه فارسی عنوان
تاثیر محتوای پروتئین بر فرآیند پردازش و خواص بافت آرد برنج موم و دلفریب
کلمات کلیدی
آرد برنج موم، محتوای پروتئین، خرگوش شیرین خواص رئولوژیکی، خواص بافتی،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
چکیده انگلیسی
This study investigated the effect of protein content on the physicochemical and rheological properties of waxy rice flour and textural properties of glutinous dumplings. Mechanical removal of protein content significantly influenced the color parameters and slurry transparency of waxy rice flour, thereby resulting in a brighter and less yellow color with decreased protein content. Swelling power and solubility increased as a result of decreased thiol groups, and weakened starch-protein network interactions, thereby resulting in increasing cooking solid losses and decreasing height to diameter ratios of cooked glutinous dumplings. The pasting properties revealed that the viscosities of the peak, trough, final, and after breakdown values increased with decreasing protein content. Mechanical property determinations using dynamic rheometer and texture analyzers indicated a less elastic gel-like network structure with decreased protein content of waxy rice flour and glutinous dumplings. This study indicated that partial removal of protein from waxy rice flour may lead to potential energy savings and could be helpful in food processes. Among varieties ranked for personal preference by tasters, glutinous dumplings with 3% protein content were the most preferred, with a white and glossy appearance, a less chewy texture, and a sticky feeling in the mouth.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 81, May 2018, Pages 30-36
نویسندگان
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