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| 題 名 | 改良式米飯糰之製備及其營養價值之研究 |
|---|---|
| 作 者 | 陳淑華; 馬宗能; | 書刊名 | 中華民國營養學會雜誌 |
| 卷 期 | 18:3/4 民82.10 |
| 頁 次 | 頁191-207 |
| 分類號 | 473 |
| 關鍵詞 | 改良式飯糰; 營養價值; 糯米; 粳米; Modified rice ball; Nutritional value; Waxy rice; Japonica rice; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 中式傳統米食種類頗多,飯糰為其中之一。本報告主要在對傳統式純糯米飯糰做改良,以適當比例之梗米取代部分糯米,製成改良式飯糰,並比較不同蒸煮方式對改良式飯糰營養價值之影響。由品評結果得知,飯糰最適用米之比例為糯米:梗米=75:25。糯米浸水時間80min,梗米為30min,蒸煮時間為30min。飯糰之營養素方面,一般組成及維生素B2與菸鹼酸,在傳統式與改良式之間無顯著差異,但礦物質及維生素B1,於兩者間則略有差異。另外,經烹調後,除維生素有明顯損失而鈣、鐵有顯著增加外,其餘各營養組成並無明顯變化。每份飯糰成品(140g)所提供之蛋白質為5-7g,脂肪0.5-0.6g,醣類50-64g,熱量為230-300kcal。飯糰之蛋白質消化(in vitro)在82-84間,均比原料米之75高出7-9%。胺基酸組成中,以麩胺酸含量最高,而離胺酸則為米之第一限制胺基酸,其胺基酸價(AAS)為50。%EAA方面,原料米為39-40,而飯糊成品則為31-38%,其總胺基酸損失率在5-21%間。原料米之計算PER值為2.8-3.1,飯糰成品為2.1-2.8。由整體結果觀之,改良式飯糰與傳統式純糯米飯糰間,在營養上並無明顯之差異,而不同之蒸煮方式則會造成營養素之流失,且其間差異程度亦有所不同。 |
| 英文摘要 | There are many varieties of Chinese traditional rice products and rice ball is one kind of this series. The main purpose of this study was to investigate thatthe traditional waxy rice ball was modified by using appropriate ratio of japonicarice to replace it and making the modified rice ball (MRB). Comparison on theeffect of nutritional value on MRB by different steam cooking method was studied. Sensory evaluation resulted in that optimal ratio of waxy nice/japonica ricewas 75/25. The soaking time was 80 min. for waxy rice, 3D min for japonica rice,and 30 min, for steam cooking time. Analytical data revealed that no significant difference between MRB and traditional rice ball in proximate compositions, vitamin B2, and niacin, bat a slightly significant difference in mineral contents andvitamin Bl. After cooking by steam method, there was no significantly differentin other nutrients except the large loss of vitamins and much more increase in Ca and Fe. 5-7g of proteins, 0.5-0.6 g of fats, 50-60 g of carbohydrates and 230-300 Kcal of energy were supplied by one serving of rice ballproducts (140 g). The digestibility (in vitro) of rice ball products ranged from 82 to 84 which was 7-9 higher than raw matenial rices (75). Glutamicacid showed the highest content among amino acid profiles, and lysine was thefirst limiting amino acid in rice and rice ball products. The amino acid score (AAS) of lysine was 50. The of EAA for raw material rice and MRB wasranged from 39 to 40 and 31-38 respectively. The total losses of aminoacid for MRB were 5-21. Calculated protein efficiency ratio (C-PER) for rawmaterial rices and MRB were ranged from 2.8 to 3.1 and from 2.1 to 2.8, respec tively. No significant difference on nutritional value between MRB and traditionalwaxy rice ball was observed. And different cooking method will lead to influence on losses of nutrient. |
本系統中英文摘要資訊取自各篇刊載內容。