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頁籤選單縮合
題 名 | 不同儲存時間對原料米及米飯品質之影響=Effects of Different Storage Times on the Quality of Raw and Cooked Rice |
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作 者 | 江伯源; 盧訓; 林子清; | 書刊名 | 食品科學 |
卷 期 | 25:5 1998.10[民87.10] |
頁 次 | 頁559-568 |
分類號 | 473 |
關鍵詞 | 膠體延展性; 鹼性擴散值; 理化特性; 米飯品質; 微細結構; 官能品評; Gel consistency; Alkali spreading; Physico-chemical property; Cooked rice quality; Microstructure; Sensory evaluation; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗以臺中189號種品種為原料米,探討在常溫下不同儲存時間(0月、6月、12月、18月)對其化學成分、理化特性及米飯品質之影響。 在一般化學成分中,儲存米穀粉之粗蛋白質及水分含量隨儲存期之延長呈下降趨勢,但沒有顯著性差異,而粗脂質、灰分則呈少許上升情形。 在理化特性方面,原料米隨儲存期延長,吸水速度減緩、糊化溫度上升;膠體延展性變減小,鹼性擴散值降低。在米飯品質方面,經儲存之原料米較新鮮米需較長之時間之浸漬。另米飯之色澤隨儲存期之延長L值呈下降、a值呈負值增加、b值呈正值增加,在米飯膠體強度、硬度、附著度呈增加趨勢。在官能品評方面,原料米隨儲存期間之延長,外觀、香氣、味道、粘度、硬度、總體接受性會有下降情形,在儲存18個月有顯著差異。經掃描式電子顯微鏡觀察其微細構造發現,原料米隨儲存期間之延長,米粒及米飯之微細構造較密實。 |
英文摘要 | In this experiment, Taichung 189 rice was used to investigate the effects of different storage times (zero, six, twelve and eighteen months) on its chemical components and physico-chemical properties, and on the quality of its cooked rice. As for changes of chemical components, the crude protein and moisture content of the rice flour decreased with longer storage time, but there was not significant difference. Crude lipid and ash content showed an increasing trend. As the storage time of the rice increased, the rate of water absorption, gel intensity and alkali spreading decreased, and the gelatinization temperature increased. As for the quality of cooked rice, the rice after storage needed more soaking time for cooking. The "L" and "a" values of the cooked rice decreased as the storage time increased, but the "b" value, gel intensity, hardness and adhesiveness increased. As for sensory evaluation of the rice during storage, lower valuations were obtained in appearance, odor, taste, viscosity, hardness and acceptance of all characteristics, and there was a significant difference at 18 month. The scanning electron microscopy image of the rice showed that the microstructure of the raw rice and of the cooked rice became more similar with longer storage time. |
本系統中英文摘要資訊取自各篇刊載內容。