Correlation between the Physico-Chemical Properties and the Eating Quality of Milled Rice in Taiwan

稻米的理化性質與米飯「入口品質」相關性之研究

呂政義(Cheng-Yr Lii) ； 張曙明(Shuh-Ming Chang) ； 楊慧麗(Hui-Li Yang)

《中央研究院化學研究所集刊》 33期 (1986/03) Pp. 55-62

https://doi.org/10.6522/BICAS.1986.33.8

摘要

本實驗係選用省產常見及推廣中的五種秈米及五種稉米探討其精白米之各項理化性質與米飯「入口品質」間之關係。由實驗結果發現直鏈澱粉含量，Brabender連續黏度圖上之多項指標及凝膠稠度與米飯之「入口品質」（除潔白度外）具有良好的相關性，總蛋白質含量及糊化溫度則與米飯之黏性有觀，但鹼侵蝕及吸水率與「入口品質」似無相關性。

並列摘要

Ten varieties of the japonica and indica rice which were the most commonly consumed or currently being promoted and extended in Taiwan were used as the samples for the investigation of the correlation between the physicochemical property and the eating quality of the milled rice. The results indicated that the amylose content, many indices from the Brabender viscoamylogram and the gel consistency were significantly related to the eating quality of the cooked rice except the degree of whiteness. The total protein contents and the pasting temperature showed good correlation with the stickiness of the cooked rice only. And the eating quality did not have any significant correlation with the alkali spreading value and the water uptake.