頁籤選單縮合
題名 | 稻米經儲藏後對其米粒理化特性之改變=Changes of the Physicochemical Properties of Rice during Storage |
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作者 | 盧訓; 陳樺翰; 張高峰; 曾東海; Lu, Shin; Chen, Hua-han; Chang, Kao-feng; Tseng, Tung Hi; |
期刊 | 中華農學會報 |
出版日期 | 20010600 |
卷期 | 2:3 2001.06[民90.06] |
頁次 | 頁241-250 |
分類號 | 434.113 |
語文 | chi |
關鍵詞 | 稻米; 儲藏; 理化特性; Rice; Storage; Physicochemical properties; |
中文摘要 | 儲藏是影響稻米理化性質及食用加工品質的重要因子。本實驗採用臺農秈19號、臺中秈糯1號、臺□糯1號及臺中糯70號原料,於室溫倉儲藏18個月。由實驗結果發現,稻米成分中之灰份及蛋白質含量隨著貯藏時間的增加而呈不規則變化;在脂質方面,臺農秈19號的脂質含量經儲藏之後有降低的現象,其他三種則呈不規則變化。四種米種經貯藏後,a值有下降的趨勢而黃色度會增加;稻米經貯藏後會增加飽和脂肪酸的組成比例,而單元不飽和脂肪酸的組成比例會降低。在糊化性質方面,其尖峰黏度,回昇黏度及最終黏度在儲藏期間呈現不規則性的變化。糊化熱焓(□H)則隨著儲藏時間增加有下降的趨勢。 |
英文摘要 | Storage and milling are important factors that affect physico-chemical properties and eating quality of rice products. Four varieties of rice, TNuS19, TCSW1, TKW1 and TCW70, were stored at room temperature for 18 months after harvest and investigated for their physico-chemical properties. Results showed that the ash and protein content of four rice samples changed irregularly during storage. The lipid content of TnuS19 decreased during storage, but the lipid content of other varieties changed irregularly. During storage, a value of the samples decreased and b values of the samples increased. For free fatty acid, the saturated fatty acids increased while the unsaturated fatty acids in the rice grain decreased during storage. For pasting behaviors, the peak, setback and final viscosity changed irregularly during storage. The DSC analysis showed that the To and Tp values did not change significantly, but the enthalpy (□H) decreased during storage. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。