Cooking Quality Parameters of Rice Cultivars Grown in Spain
Cooking Quality Parameters of Rice Cultivars Grown in Spain作者机构：Departamento de Tecnologia de Alimentos. Universidad Pt~blica de Navarra Campus Arrosadia S/N Pamplona 31006 Spain
出 版 物：《Journal of Agricultural Science and Technology》 (农业科学与技术（美国大卫英文）)
年 卷 期：2010年第4卷第3期
页 面：24-32页
学科分类：07[理学] 09[农学] 0901[农学-作物学] 0713[理学-生态学]
主 题：Rice cooking quality amylose content gel consistency alkali test gelatinization temperature pasting parameters
摘 要：The quality office is complex and made up of many components such as nutritional quality, appearance, cooking quality and eating quality. The cultivar is one of the main factors that could affect to the grain quality office. The aim of this work was to analyze and compare the cooking quality parameters of six different japonica varieties of rice grown in Spain （Senia, Gleva, Bahia, Maratelli, Guadiamar and Bomba）. This work focused on the study of the cooking quality of rice, because it is one of the most important factors related to grain quality in Spain. It was evaluated using five characteristics： amylose content, gel consistency, degree of spreading, gelatinization temperature and pasting parameters. The amylose content ranged from 11.60% to 21.46%, with the Gleva cultivar having the lowest amylose content and with Bomba having the highest. The gel consistency varied between 5.44 cm and 9.81 cm. Regarding the alkali test, the Maratelli cultivar had the highest dispersion and transparency. Maratelli had the lowest gelatinization temperature （61.67±0.08 ℃）, and Senia had the highest gelatinization temperature （67.05±0.02 ℃）. Finally, the pasting parameters showed significant differences among cultivars with different viscosities.
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