ABSTRACT

Ratooning was a practical approach to increase the grain yield of rice. In this research, main and ratoon crop rice were compared in quality attributes, including composition, starch morphology, starch crystalline structure, protein components, pasting property, texture, and sensory attributes of cooked rice. As compared to main crop rice, ratoon crop rice showed an increase in amylose content and a decrease in protein content. Both main and ratoon crop rice starches exhibited similar polyhedral shape and A-type crystalline structure, but the ratoon crop rice had a lower relative crystallinity. Globulin content of ratoon crop rice protein was higher than that of main crop rice protein. As compared to main crop rice flour, ratoon crop rice flour showed a decrease in pasting temperature, peak viscosity, and breakdown viscosity but an increase in final viscosity and setback viscosity. After cooking, ratoon crop rice had higher hardness, cohesiveness, gumminess, and resilience than main crop rice. In sensory evaluation conducted with trained panelists, ratoon crop rice scored higher than main crop rice in overall acceptance.

摘要

再生稻是一种提高水稻产量的实用方法。本研究对主要和再生稻米的品质属性进行了比较，包括米饭的成分、淀粉形态、淀粉晶体结构、蛋白质成分、糊化性、质地和感官属性。与主要作物水稻相比，再生稻的直链淀粉含量增加，蛋白质含量降低。主要和宿根稻米淀粉都表现出相似的多面体形状和A型晶体结构，但宿根稻米的相对结晶度较低。宿根作物水稻蛋白质中球蛋白含量高于主要作物水稻蛋白质。与主要作物米粉相比，再生作物米粉的糊化温度、峰值粘度、和分解粘度，但最终粘度和回缩粘度增加。经蒸煮后的再生稻比主粮稻具有更高的硬度、粘结性、粘性和回弹力。在由训练有素的小组成员进行的感官评估中，再生稻的总体接受度高于主要作物稻。