頁籤選單縮合
題 名 | 糯米粉及樹薯粉純度檢驗之研究=Studies on the Purity Identification of Waxy Rice and Cassava Flour |
---|---|
作 者 | 洪梅珠; 盧訓; | 書刊名 | 臺中區農業改良場研究彙報 |
卷 期 | 56 1997.09[民86.09] |
頁 次 | 頁11-21 |
分類號 | 473.19 |
關鍵詞 | 糯米粉; 樹薯粉; 純度檢驗; Waxy rice flour; Cassava flour; Purity identification; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗以水稻臺中秈糯 1 號、臺中糯 70 號、臺農 67 號、臺中秈 10 號、臺農 秈 19 號、樹薯澱粉以及市售之蕃薯粉、太白粉、糯米粉、在來米粉及玉米粉為材料,測定 其直鏈澱粉含量及凝膠延展性,並進行光學顯微鏡呈色觀察,探討樣品間之差異,期建立糯 米粉及樹薯粉純度檢驗法。 試驗結果顯示,純的糯米粉與秈米粉、�狾怉說B樹薯粉間之直鏈澱粉含量有顯著差異存 在( p<0.05 );在無添加不純物的情況下,可由直鏈澱粉含量之多寡,區分糯米粉及秈米 粉、�狾怉貍徆蟥旬說C 以凝膠延展性之數據得知:臺中糯 70 號、臺中秈 10 號、臺農 67 號與樹薯粉均屬軟膠體,而臺農秈 19 號屬硬膠體,故只能區分出硬膠之臺農秈 19 號。利 用光學顯微鏡觀察澱粉粒的形狀及呈色反應,可清楚地區分樹薯澱粉(紫黑色的圓形或半圓 形)、糯米澱粉(棕褐色的多角形)及秈�狾抩�粉(紫黑色的多角形)。利用本試驗所建立 的方法檢驗在市面上購得之樣品,發現糯米粉及在來米粉中,均有添加不純物。 |
英文摘要 | Five lab-made samples (TCS1, TCW70, TCS10, TNS19 and Cassava Starch), and five other samples bought from local market were selected to test the purity of waxy rice and cassava flour. The amylose content, gel consistency and microscopic observation were determined to find out the differences among samples. These results indicat that the purity of waxy rice flour and cassava flour could be indentified by amylose quantification and microspic observation methods. Significant differences of amylose content among waxy, nonwaxy rice flours and cassava (p<0.05) were found in this experiment. When foreign materials were mixed into these flours, the waxy rice flour could be differentiated from the others through the amounts of amylose content. From the gel consistency measurement, waxy rice, Japonica rice and cassava flours could not be identified because they all showed a soft gel (≧50mm), in which the Indica rice flour showed a hard gel (≦35mm). Therefore, the gel consistency data may not a good method to differentiated the waxy rice and cassava flours. From the microscopoic observation, the starch granules of some samples showed different shapes and iodine colors, such as cassava starch had a purple black color with round or half round shape, waxy rice starch showed brown color with hexapolygon, nonwaxy rice starch had purple black color with polygon shape. Using amylose quantification and micropic observation, all five test flour samples bought from local market were identified to have foreign materials or mixed with other flours. |
本系統中英文摘要資訊取自各篇刊載內容。