Oat Varieties Screening And Correlation Of Parameters For Processing Rice

This experiment adopts the42oat from oatmeal main producing areas, through the grain morphology and physical and chemical indicators, oats-rice complex physical indicators of measurement as well as to the distribution of rice palatability and sensory-evaluation of comprehensive research on the three aspects, through correlation analysis respectively, to find out the physical and chemical characteristics and distribution of oats-rice complex properties of correlation and correlation between the distribution of oats-rice complex palatability, finally, to determine the properties of rice and the correlation between sensory and evaluation, selecting appropriate processing oats rice varieties. The results show that:(1) Naked oats and oat grain weight range of skin11.12g-26.81g and16.35g-25.72g respectively,but the average or less;bulk density of naked oat mean696.81g/L,mean more than skin oats540.56g/L;The average protein content of12.77%oat starch average50.67%, β-glucan average1.96%,paper oat protein were greater than the average10.34%,48.80%starch and mean mean1.03%β-glucan,skin moisture content of oats of average8.53%was significantly higher than the average average oat of7.77%;naked oats and oat skin fat content ranges were4.75%and6.54%-10.21%-8.51%,reducing sugar content ranges were0.22%and0.23%-0.62%-0.40%,crude fiber content in the range of4.89%-9.26%,and6.45%-8.62%respectively,However, the mean difference between the content of the skin is not bare.(2) Hardness and viscosity properties were tested showed significant negative correlation with grain of moisture content(P<0.05),The viscosity and protein content was significant positive correlation(P<0.05).(3) The sensory evaluation showed only viscosity significant positive correlation with starch content(P<0.05);Softness and grain of moisture content was significantly negatively correlated(P<0.05);compare with grain protein, starch, β-glucan was a significant positive correlation(P<0.05).(4) Hardness and viscosity properties were tested showed significant negative correlation with sensory evaluation(P<0.05);hardness and viscosity properties were tested showed significant positive correlation with softness and hardness correlation(P<0.05),and viscosity was significantly positively correlated(P<0.01).(5) Choosing oat grain protein content>13%, fat content>7.34%, starch content> 50.67%, β-glucan>1.96%of the oat samples, including plus swallow the9th, Baiyan8Baiyan10, white yan2(new), Baiyan11(new), You-1dam, dam You-the9th,13th and200242-2-2-1You-dam.