查詢結果分析
來源資料
頁籤選單縮合
題 名 | 稻米理化性與食味關係之因子分析 |
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作 者 | 許愛娜; 宋勳; | 書刊名 | 臺中區農業改良場研究彙報 |
卷 期 | 25 1989.12[民78.12] |
頁 次 | 頁43-53 |
分類號 | 434.111 |
關鍵詞 | 食味; 理化性質; 稻米; |
語 文 | 中文(Chinese) |
中文摘要 | 利用16個水稻品種進行和食味有關的20個理化性狀之相關分析,繼 則從而進行主成分因子分析。共同受第一因子影響者和食用品質有關,為凝膠展 延性和食味評估中之外觀、香、口味、粘性、硬性與總評等七項。而鹼性擴散值、 直鏈澱粉含量、米飯質地之硬度、凝集性、彈力性、粘結性、咀嚼性等七項與米 飯硬度有關者,則共同受第二因子之影響。第三因子影響者僅有粗蛋白質含量一 項。米飯質地中之粘度、均衡度、附著性、粘著性與食味結構指數等五項有關於 米飯粘性者則共同受第四因子之影響。 |
英文摘要 | A factor analysis using principal component solution was performed on 20 palatability-concerning physicochemical properties of 16 cultivars of rice (Oryza sativa L.). Gel consistency of milled rice, appearance, aroma, flavor, cohesion, hardness and overall in sensory evaluation of panel test consisted a eating quality- relating factor (Factor 1).Factor 2 was considered a hardness-relating factor, consisted of alkali spreading value, amylose content of milled rice, hardness, cohesiveness, springiness, gumminess and chewiness of cooked rice. Factor 3 only consisted of crude protein content. Factor 4 was considered a stickiness-relating factor, and consisted of viscousness, balance, adhesiveness, stickiness, and textural palatability index of cooked rice. |
本系統中英文摘要資訊取自各篇刊載內容。