{"id":9887,"date":"2024-10-03T15:22:37","date_gmt":"2024-10-03T15:22:37","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9887"},"modified":"2024-10-03T15:22:37","modified_gmt":"2024-10-03T15:22:37","slug":"oligofructose","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/oligofructose\/","title":{"rendered":"Hvordan reducerer oligofruktose indholdet af straight-chain amylose i parboiled ris?"},"content":{"rendered":"<h1>Hvordan reducerer oligofruktose indholdet af straight-chain amylose i parboiled ris?<\/h1>\n<p>Forholdet mellem stivelse med lige k\u00e6der og stivelse med forgreninger i ris er den vigtigste \u00e5rsag til, at risens koge- og smagskvalitet p\u00e5virkes. Unders\u00f8gelser har vist, at risens h\u00e5rdhed, elasticitet og viskositet er t\u00e6t forbundet med indholdet af stivelse med lige k\u00e6der i risen. Ris med et h\u00f8jt indhold af stivelse med lige k\u00e6der er h\u00e5rde, mens ris med et lavt indhold af stivelse med lige k\u00e6der er bl\u00f8dere, fugtige og blanke. Li Hongyan et al. viste, at stivelse med lige k\u00e6der har en betydelig effekt p\u00e5 h\u00e5rdheden af kogte ris. Som vist i figur 2 blev andelen af stivelse med lige k\u00e6de i ris reduceret betydeligt (P &lt; 0,05) under behandlinger med 0,8% og 1,6% oligofruktose med henholdsvis 8,50% og 7,36% sammenlignet med kontrollen. Faldet i indholdet af stivelse med lige k\u00e6de kan skyldes, at tils\u00e6tningen af oligofruktose \u00f8gede risens vandoptagelse, og at mere stivelse med lige k\u00e6de blev opl\u00f8st under udbl\u00f8dning og kogning. Det lave indhold af stivelse med lige k\u00e6der i ris er tilsvarende velsmagende. Derfor havde de ris, der blev fremstillet efter tils\u00e6tning af 0,8% og 1,6% oligofruktose, et lavt indhold af stivelse i lige k\u00e6der, lav h\u00e5rdhed og h\u00f8j smagbarhed.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9888\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/1-7-650x419.png\" alt=\"\" width=\"650\" height=\"419\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/1-7-650x419.png 650w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/1-7-18x12.png 18w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/><\/p>","protected":false},"excerpt":{"rendered":"<p>How does oligofructose reduce straight-chain amylose content in parboiled rice? The ratio of straight-chain starch to branched-chain starch in rice is the main reason that affects the cooking and flavor quality of rice. Studies have shown that the hardness, elasticity and viscosity of rice are closely related to the content of straight-chain starch in rice. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How does oligofructose reduce straight-chain amylose content in parboiled rice? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/oligofructose\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How does oligofructose reduce straight-chain amylose content in parboiled rice? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"How does oligofructose reduce straight-chain amylose content in parboiled rice? The ratio of straight-chain starch to branched-chain starch in rice is the main reason that affects the cooking and flavor quality of rice. Studies have shown that the hardness, elasticity and viscosity of rice are closely related to the content of straight-chain starch in rice. 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The ratio of straight-chain starch to branched-chain starch in rice is the main reason that affects the cooking and flavor quality of rice. Studies have shown that the hardness, elasticity and viscosity of rice are closely related to the content of straight-chain starch in rice. 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