Analysis of the Physicochemical Properties, Cooking and Eating Quality of Selenium-enriched Rice and Ordinary Rice
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Abstract:
Selenium-enriched rice is an important source of selenium supplement for humans in daily life. Four indica rice varieties (Juliangyou 60, Yexiangyouhang 1573, Xiadao No.1, and Huaxiaxiangsi) and two japonica rice varieties (Nanjing 5055 and Nanjing 9108) were selected as experimental materials to explore the effects of selenium enrichment on their physicochemical properties, and cooking and eating quality. Selenium enrichment promoted protein accumulation in rice ~3 wt% ~16 wt%, compared with ordinary rice. Selenium had no significant effect on the gelatinization, texture, thermal properties and cooking quality of rice, but significantly reduced eating quality (P＜0.05). Correlation analysis showed that the correlation coefficients of selenium content with protein, ash, rice hardness, and the pH of rice soup were 0.54 and 0.46, 0.48, and -0.55, respectively. There was no correlation with other physicochemical indices. There was a negative correlation between selenium content and rice appearance, mouthfeel, and taste values; the correlation coefficients were -0.62, -0.73 and -0.79, respectively. Compared with ordinary rice, selenium-enriched rice had higher contents of total selenium, protein, and inorganic substances, which enhanced its nutritional quality, but its eating quality was reduced. This study can serve as a reference for research concerning the quality and processing of selenium-enriched rice.
