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頁籤選單縮合
題名 | Studies on Physicochemical Aspect of Eating Quality and Grading of Rice=稻米食味的理化性及稻米分級之研究 |
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作者 | 謝順景; | 書刊名 | 臺中區農業改良場研究彙報 |
卷期 | 31 1991.06[民80.06] |
頁次 | 頁1-11 |
分類號 | 434.111 |
關鍵詞 | 分級; 食味; 稻米; |
語文 | 英文(English) |
中文摘要 | 本研究利用29個秈梗稻品種為材料,探討稻米各種理化性與稻米品質 間之關係;另使用15個廣被栽培的臺灣品種進行稻米分級法之基本研究。結果 得知稻米蛋白質之含量介於5.8%∼9.4%之間,隨品種不同而不同,秈稻之蛋白 質量有較高的傾向。梗稻之直鏈澱粉(amylose)含量(19.7∼23.2%)一般介於 67.0mm∼83.5mm之間,而一般較秈稻者(29mm∼74.0mm)為軟。蛋白質含量與 直鏈澱粉含量之間有負相關關係(r=-0.51)直鏈澱粉含量與膠體軟硬之間亦有負 相關關係(r=-0.82)。稻米分級基本研究係根據米粒之外貌(光澤透明度、腹白度, 米之顏色及大小等)及米飯之物理性(光澤、顏色、彈性、粘性等)及食味(香氣及 柔軟性等)來評定。供試品種經按本場研究所(暫)設定之標準予以評分。數據經 綜合統計分析後可區分成a、b及c三群,其中越光、台中秈三號等歸為a群(一級) 新竹64號、台中189號等為b群(二級),而吉町一號、高雄141號等歸為c群(三級)。 由本試驗所創方法可應用於台灣稻米之分級。 |
英文摘要 | Twenty-nine varieties of Japonica and Indica rices were used to estimate the relationships among different physicochemical properties of rice grains. Another set of 15 popular rice cultivars of Taiwan were used to study the method of rice grading. Portein content varied from 5.8% to 9.4% among the varieties. Indica varieties tended to have higher protein content. Amylose contents in Japonica varieties (19.7∼23.2%) are generally lower than those in Indica varieties (20.5∼29.0%). The gel consistency value of Japonica rice ranged from 67.0 mm to 83.5 mm and were greater than those of Indica varieties (29.0mm ∼74.0mm). A negative correlation (r=-0.51, P<0.01) between amylose content and protein content was observed. Amylose content and gel consistency were also correlated negatively (r=-0.82, P<0.01). For grain appearance, gloss, translucency, white center, color and grain size, etc. were evaluated. All scores were pooled and statistically analyzed for grading the samples into a, b and c classes. Taichung Sen 3, Koshihikari, etc. were classified as grade "a". Hsinchu 64, Taichung 189, etc. were classified as grade "b", while Yoshino 1, Kaochiung 141, etc. were classified as grade "c". It is suggested that the methods used in this study could be applied to practical rice grading in Taiwan. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。