Study On Physicochemical Properties And Digestive Characteristics Of Regional Rice In China

At present,the quality of rice in the market is uneven.People have a more urgent desire to find one or more kinds of rice that can meet their nutritional needs,and finding a nutritious and healthy rice has become a research hotspot.In this paper,the physicochemical properties and digestive properties of five varieties of rice grown in Hainan and the control common rice Fengliangyou rice were tested and analyzed,and the following conclusions were obtained:1.There were significant differences in amylose content,crude protein content and soluble protein among all rice varieties(p<0.05).There were significant differences in lipid content and moisture content between all sample rice and control Fengliangyou rice(p<0.05).The gelatinization temperature of Heishan blue rice and jiezai rice was higher than that of the control Fengliangyou rice,and the hot paste stability was better,but it was the easiest to age.The gelatinization temperature of black rice and Shanlan fragrant rice was lower than that of the control Fengliangyou rice.The hot paste stability was good but it was easy to age.Shanlanlu No.1 rice has the lowest gelatinization temperature,poor hot paste stability and is not easy to age.The viscoelasticity of all samples was not as good as that of the control fengliangyoumi.Except that the starch paste of shanlanlu No.1 rice showed stronger fluidity,the starch paste of other samples showed stronger solid properties.Except shanlanlu No.1 rice,the starch paste of other samples showed better stability than that of Fengliangyou rice.The starch crystal structure of Shanlan fragrant rice is the most dense and orderly.The starch crystal structure of jiezai rice was the most loose and scattered.The antioxidant capacity of the five samples was stronger than that of the control Fengliangyou rice.Black rice has the strongest antioxidant activity,followed by Heishan lanmi and Shanlan Xiangmi,and finally jiezai rice and Shanlan Lu No.1 rice.2.Jiezai rice has good cooking quality.The cooking quality of Shanlan fragrant rice is poor.The cooking quality of the remaining rice was at the average level.There were significant differences in texture characteristics among all rice varieties(p<0.05).The crystalline structure of starch in all samples was type A.The relative crystallinity of all rice was black rice > shanlanlu No.1 rice > Fengliangyou rice > Heishan lanmi > shanlanxiang rice > jiezai rice.There was significant difference in grain size among all rice varieties(p<0.05).Black rice,Heishan blue rice and jiezai rice are poor in taste,while Shanlan fragrant rice is average in taste.Fengliangyou rice and shanlanlu No.1 rice showed better taste properties.3.Among all the samples,jiezai rice had the lowest digestibility,which was mainly affected by amylose content and starch particle size.The digestibility of shanlanlu No.1rice was also affected by amylose content.The digestibility of Shanlan fragrant rice and Heishan blue rice was affected by the structure of starch itself.