{"id":7756,"date":"2024-08-08T11:04:16","date_gmt":"2024-08-08T11:04:16","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=7756"},"modified":"2024-08-08T11:04:16","modified_gmt":"2024-08-08T11:04:16","slug":"sweetener-food-additive-2","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/sweetener-food-additive-2\/","title":{"rendered":"Mi\u00e9rt k\u00e9slelteti 3 funkcion\u00e1lis \u00e9des\u00edt\u0151szer jelent\u0151sen a rizs megkem\u00e9nyed\u00e9s\u00e9t\uff1f"},"content":{"rendered":"

A funkcion\u00e1lis \u00e9des\u00edt\u0151szerek hat\u00e1sa a rizs kem\u00e9nys\u00e9g\u00e9re k\u00fcl\u00f6nb\u00f6z\u0151 elhelyez\u00e9si id\u0151k mellett<\/strong><\/p>\n

A rizs kem\u00e9nys\u00e9ge a rizs min\u0151s\u00e9g\u00e9t t\u00fckr\u00f6z\u0151 legintuit\u00edvabb adat, \u00e9s szorosan kapcsol\u00f3dik a rizsf\u0151z\u00e9s sor\u00e1n feloldott egyenes ar\u00e1nyhoz.<\/p>\n

A rizs a kem\u00e9ny\u00edt\u0151paszt\u00e1z\u00e1st k\u00f6vet\u0151en a t\u00e1rol\u00e1s sor\u00e1n nagyon k\u00f6nnyen \u00f6regszik, a rizs kem\u00e9nys\u00e9ge n\u0151, \u00e9s az \u00e9tkez\u00e9si min\u0151s\u00e9ge cs\u00f6kken.<\/strong><\/p>\n

\"\" \"\"<\/p>\n

Az oligofrukt\u00f3z, a szorbit \u00e9s a maltit mind jelent\u0151sen k\u00e9sleltette a rizs kem\u00e9nyed\u00e9s\u00e9t.<\/strong><\/p>\n

A g\u0151z\u00f6l\u00e9s ut\u00e1n f\u0151z\u00f6tt rizs \u00f6reged\u00e9si sebess\u00e9ge 24 \u00f3r\u00e1n bel\u00fcl a leggyorsabb volt, majd a k\u00e9s\u0151bbiekben kiegyenl\u00edt\u0151d\u00f6tt. K\u00eds\u00e9rleteket v\u00e9gezt\u00fcnk az oligofrukt\u00f3zzal, szorbittal \u00e9s maltittal 4 \u2103-on 24 \u00f3r\u00e1n kereszt\u00fcl kezelt rizs kem\u00e9nys\u00e9g\u00e9nek v\u00e1ltoz\u00e1sainak elemz\u00e9s\u00e9re.<\/p>\n

Amint az a 3. \u00e1br\u00e1b\u00f3l l\u00e1that\u00f3, amikor az id\u0151 0 \u00f3ra volt, a rizs kem\u00e9nys\u00e9g\u00e9ben a k\u00fcl\u00f6nbs\u00e9g nem volt nyilv\u00e1nval\u00f3, de az elhelyez\u00e9si id\u0151 meghosszabb\u00edt\u00e1s\u00e1val az \u00fcres kontrollcsoport kem\u00e9nys\u00e9ge jelent\u0151sen n\u0151tt, \u00e9s 24 \u00f3ra eltelt\u00e9vel szignifik\u00e1nsan magasabb volt, mint a kezelt csoport\u00e9 (P < 0,05).<\/p>\n

Ez azt t\u00fckr\u00f6zi, hogy az oligofrukt\u00f3z, a szorbit \u00e9s a maltit mind jelent\u0151sen k\u00e9sleltette a rizs kem\u00e9nys\u00e9g\u00e9nek m\u00e9rt\u00e9k\u00e9t. A rizs kem\u00e9nys\u00e9g\u00e9nek v\u00e1ltoz\u00e1sa az elhelyez\u00e9s sor\u00e1n t\u00fckr\u00f6zheti a rizs \u00fajran\u00f6veked\u00e9s\u00e9t, ez\u00e9rt a rizs \u00fajran\u00f6veked\u00e9s\u00e9t g\u00e1tl\u00f3 hat\u00e1s az oligofrukt\u00f3zzal kezelt csoportban \u00e9s a maltittal kezelt csoportban jelent\u0151s volt. Az 1,6% oligofrukt\u00f3z hozz\u00e1ad\u00e1sa a rizs kem\u00e9nys\u00e9g\u00e9nek szignifik\u00e1ns cs\u00f6kken\u00e9s\u00e9t eredm\u00e9nyezte a 24 \u00f3r\u00e1s kihelyez\u00e9s ut\u00e1n (P < 0,05), ami 21,79%-tal alacsonyabb volt, mint a kontrollcsoport\u00e9, \u00e9s a visszan\u00f6v\u00e9s m\u00e9rt\u00e9ke szignifik\u00e1nsan alacsonyabb volt, mint a kontrollcsoport\u00e9 \u00e9s a t\u00f6bbi kezel\u00e9si csoport\u00e9.<\/p>\n

Az oligoszacharidok olyan kis molekul\u00e1k, amelyek v\u00edzben k\u00f6nnyen old\u00f3dnak, \u00e9s a kem\u00e9ny\u00edt\u0151paszt\u00e1z\u00e1s sor\u00e1n a v\u00edzzel behatolhatnak a kem\u00e9ny\u00edt\u0151szemcs\u00e9k belsej\u00e9be, k\u00f6lcs\u00f6nhat\u00e1sba l\u00e9pve a kem\u00e9ny\u00edt\u0151molekul\u00e1kkal, hogy el\u00e9rj\u00e9k a kem\u00e9ny\u00edt\u0151 \u00fajran\u00f6veked\u00e9s\u00e9t g\u00e1tl\u00f3 hat\u00e1st.
\nKapcsol\u00f3d\u00f3 olvasm\u00e1nyok:<\/strong>
\n3 funkcion\u00e1lis \u00e9des\u00edt\u0151szer el\u0151ny\u00f6s a rizs \u00e1ztat\u00e1s\u00e1nak v\u00edzfelv\u00e9teli ar\u00e1ny\u00e1nak n\u00f6vel\u00e9s\u00e9re \u00e9s a rizs \u00edz\u00e9nek jav\u00edt\u00e1s\u00e1ra.<\/strong><\/a>
\nAz oligofrukt\u00f3z cs\u00f6kkenti a f\u0151tt rizs egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151tartalm\u00e1t \u00e9s jav\u00edtja a rizs \u00e1llag\u00e1t<\/strong><\/a><\/p>","protected":false},"excerpt":{"rendered":"

Effect of functional sweeteners on the hardness of rice under different placement times Rice hardness is the most intuitive data reflecting the quality of rice, and it is closely related to the straight ratio of dissolved in rice cooking. After starch pasting, rice is very easy to undergo aging effect during storage, and the hardness […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhy 3 Functional Sweeteners Significantly Delay Rice Toughening\uff1f - 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\/hu\/sweetener-food-additive-2\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Why 3 Functional Sweeteners Significantly Delay Rice Toughening\uff1f - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Effect of functional sweeteners on the hardness of rice under different placement times Rice hardness is the most intuitive data reflecting the quality of rice, and it is closely related to the straight ratio of dissolved in rice cooking. 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