秈糯稻米品質之研究－Ⅰ.六個品種加工製品之質地特性

Studies on Rice Quality of Indica Waxy Rices-Ⅰ. Texture of Processed Products for Six Varieties

許愛娜(Ai-Na Hsu)

《臺中區農業改良場研究彙報》 72期 (2001/09) Pp. 45-54

https://doi.org/10.6956/BTDAIS.200109.0045

摘要

為明瞭不同秈糯品種製作加油與不加油白米飯質地特性之變化，進而對各品種之適作加工製品進行探討。製作加工食品之入口品質，是以硬度與粘性綜合表現之均衡性加以判斷，各品種不加油產品之均衡性差異不明顯，但加油後白米飯多會有粘性下降之現象，導致均衡性口感變差，又由於期作與品種間有顯著之交感作用，故兩個期作宜分別討論。第一期作，台農秈糯2號表現最佳，且可較廣泛地應用在各種加油與不加油的加工白米飯食品的製作上；台中秈糯1號是表現次佳的品種，但較適合製作不加油之白米飯食品。第二期作，台農秈糯2號與台秈糯育4682號適合廣泛地應用在各種加油與不加油加工白米飯食品的製作上，台中秈糯1號表現次之，但不加油白米飯均衡度之表現仍較加油者為佳。

關鍵字

秈糯 ； 質地 ； 加工製品

並列摘要

Texture variation of cooked milled rice with and without oil made from different indica waxy rice varieties were studied. The availability of making processed products was also evaluated. The palatability of processed product was determined by the combined performance of hardness and stickiness, which is balance. Among varieties there is no significant difference in balance of cooked milled rice without oil. While making cooked milled rice with oil, the stickiness that affected the palatable balance was decreased. Because there was significant interaction between crop season and variety, it was necessary to discuss the results by two crop seasons separately. In the first crop, Tainung Sen Glutinous 2 has the best performance, it can widely used in making different processed products of cooked milled rice with or without oil. Next is Taichung Sen Glutinous 1, but only suitable for making cooked milled rice without oil. In the second crop, both Tainung Sen Glutinous 2 and Tai-sen Glutinous Yu 4682 are suitable for making all kinds of processed products from cooked milled rice with or without oil. Taichung Sen Glutinous 1 is the next best variety, but the balance performance of cooked milled rice without oil is better than that of cooked milled rice with oil.

並列關鍵字

indica waxy rice ； texture ； processed product