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題 名 | 稻米品質理化特性與米飯食用品質間關係之探討=The Relationship between Physicochemical Properties of Rice Quality and Eating Quality of Cooked Rice |
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作 者 | 許愛娜; 朱德民; 白鏹; 吳永培; | 書刊名 | 中華農學會報 |
卷 期 | 6:3 民94.06 |
頁 次 | 頁207-228 |
分類號 | 434.113 |
關鍵詞 | 稻; 米質理化特性; 米飯食用品質; 迴歸方程式; Rice; Oryza sativa L.; Physicochemical property of rice quality; Eating quality of cooked rice; Regression equation; |
語 文 | 中文(Chinese) |
中文摘要 | 利用117個不同直鏈澱粉含量稻品種,進行稻米品質理化特性變化之研究,並探討其與米飯食用品質間的關係。由多重比較結果得知欲判別不同直鏈澱粉含量品種類群間之差異時,米質理化特性中僅有米飯均衡性一項為最佳判別性狀;若就不同食味等級類群而言,以米飯均衡性、直鏈澱粉含量、非水溶性直鏈澱粉含量、最大吸收波長及總醣含量等五項為最佳之判別性狀。經由米質理化特性表現之相關分析與因素分析結果,顯示糯性、低直鏈澱粉含量、中等直鏈澱粉含量及高直鏈澱粉含量品種類群間之表現不完全相同,其中以總合所有品種性狀間之相關顯著性最多。當米飯食味總評設為Y時,以米質理化特性對米飯食味總評進行逐步迴歸分析,得到一較佳的迴歸模式為Y = 3.89362(Ba) - 0.01138(AC) - 0.01503(SA) + 0.16846(TS) - 0.04285(Pro) - 0.21202,其中Ba為米飯均衡性、AC為直鏈澱粉含量、SA為水溶性直鏈澱粉含量、TS為總醣含量、Pro為蛋白質含量;其較佳之主成份迴歸方程式為Y = 0.78459(F₁) + 0.25613(F₂) - 0.21131(F₃) - 0.10664(F₅),決定係數依序為0.755與0.737。 |
英文摘要 | The changes in the physicochemical property or rice quality were studied for 117 rice varieties with different amylase contents and further to explore the relationship between physicochemical property and eating quality of cooked rice. To differentiate significantly among four varieties groups of amylose content, just balance of cooked rice could be used. To differentiate significantly among three varieties groups of palatability grades, the following five characters could be used: balance of cooked rice, amylose content, insoluble amylose content, peak wavelength of absorption and total sugar content. The performance of correlation and factor analysis was found to be quite different among waxy, low-amylose, intermediate-amylose, high-amylose groups of rice varieties. Significance of correlation was the most for group of combined all the tested varieties. The estimated regression model for overall sensory evaluation of cooked rice based on physicochemical properties, the best regression equation was Y = 3.89362(Ba) - 0.01138(AC) - 0.01503(SA) + 0.16846(TS) - 0.04285(Pro) - 0.21202, where Ba: balance of cooked rice, AC: amylose content, SA: soluble amylose content, TS: total sugar content, Pro: protein content. The principal component regression equation was Y = 0.63696(F₁) + 0.39849(F₂) - 0.23278(F₃) - 0.33602(F₄). The coefficients of determination of two regression equation were 0.755 and 0.737, respectively. |
本系統中英文摘要資訊取自各篇刊載內容。