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題 名 | 浸漬與乳化添加劑對米飯質地之影響=Effects of Soaking and Emulsifier on the Eating Quality of Cooked Rice |
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作 者 | 盧訓; 陳怡; | 書刊名 | 食品科學 |
卷 期 | 25:3 1998.06[民87.06] |
頁 次 | 頁254-267 |
分類號 | 473 |
關鍵詞 | 浸漬; 乳化添加劑; 入口質地; 米飯; Soaking; Emulsifier; Eating quality; Cooked rice; |
語 文 | 中文(Chinese) |
中文摘要 | 兩種直鏈澱粉含量相近的臺中秈10號與臺中189號梗稻為試驗樣品,探討調酸(pH5,不調酸)、浸漬溫度(pH7)(室溫、4℃)與乳化添加劑(硬脂酸蔗糖酯:S-1570(親水性)、S-370(親油性)及大豆沙拉油)對米粒理化性質及米飯質地品質之影響。米粒經浸漬處理後,粗脂質含量下降,膨潤力增加,同時調酸對米粒理化性質之影響較溫度者顯著。不同HLB值之添加物對米穀粉糊化性質顯示出不同之結果。S-1570與直鏈澱粉形成複合物之能力最強,且複合物不易受加熱破壞。對於米飯組織質地之影響,S-1570可降低臺中秈10號及臺中189號米飯的硬度及彈力性,而S-370及大豆沙拉油則提高米飯硬度及彈力性,此二種米飯特性與入口品質成負相關。綜合觀之,改善米飯入口品質效果順序為S-1570>S-370>大豆沙拉油。 |
英文摘要 | Two rice varieties, indica type TCS10 and japonica type TC189, with similar amylase content were selected as test samples, studies on the effect of acid treatment (pH=5, tap water), soaking temperature (room temp; 4℃) and additives {S-1570 (hydrophilic), S-370 (hydropholic), soybean oil} to the physicochemical properties of rice flour and the eating quality of cooked rice. The results showed that the lipid content decreased and swelling power increased under different soaking conditions, while the temperature had less effect on the physicochemical properties of the flour than did the acidity treatment. The emulsifier, S-1570, had the strongest amylase-lipid complexing form and did not breakdown easily under heating. Regarding the eating quality of the cooked rice, S-1570 decreased in hardness and springiness, but S-307 and soybean oil showed opposite results. There was a negative correlation between he rheological properties and eating quality. From these data, we concluded that the eating quality of cooked rice improved in the order of S-1570>S-370>soybean oil. |
本系統中英文摘要資訊取自各篇刊載內容。