米飯物理性與官能品嚐之關係

The Relationship between Human Panel Testing Score and Physical Properties of Cooked Rice

郭益全(Yih Chuan Kuo) ； 劉清(Ching Liu) ； 宋勳(Sing Song)

《中華農業研究》 36卷3期 (1987/09) Pp. 239-246

https://doi.org/10.29951/JARC.198709.0001

摘要

本研究以分別插值於本省北、中及南等5個地點之9個水稻品種的材料供試。測定各該米飯樣品之硬度、凝集性、彈性、脆性、咀嚼性及黏性等諸種米飯物理性，再配合相同材料之官能品嚐成績（臺中場負責品嚐），以進行米飯物理性與官能品嚐關係之探討。試驗結果經變方分析後顯示：除凝集性僅品種間差異顯著外，餘官能品嚐、硬度、彈性、脆性、咀嚼性及黏性等性狀之地點間、品種間及地點與品種間之交感等三類變方成分均極顯著。官能品嚐與諸米飯物理性之相相關關係，5地點間除彈性外餘均一致，皆呈極顯著負相關。官能品嚐依諸米飯物理性而變之淨迴歸係數，5個地點皆不顯著，但5地點綜合分析時則硬度、凝集性、脆性及咀嚼性等4性狀之淨迴歸係數具統計意義。路徑係數分析之數據指出，硬度之負的影響程度最大；而脆性的正的效應值則最大。

並列摘要

Human panel testing score tested by Taichung District Agricultural Improvement Station and physical properties of cooked rice, such as hardness, cohesiveness, elasicity, brittleness, chewiness and gumminess, measured by Taiwan Agricultural Research Institute were for the purpose of elucidating the relationship between human panel testing score and physical properties. Nine commercial rice varieties grown at 5 locations distributed in the northern, central and southern parts of Taiwan were used as tested material.
The effects of variety, location and variety × location were significant for all evaluated traits except cohesiveness which was only significant in variety. It is found that human panel testing score was negatively correlated with all evaluated physical properties of cooked rice. The partial regression coefficients of human panel tesitng score on physical properties were not significant for all five locations, however, the partial regression coefficients of hardness, cohesivenessbrittleness and chewiness were significant for combined five locations data. The results of path analysis indicated that the trait with the largest negative effect was hardness and the trait with the largest poritive effect was brittleness among physical properties of cooked rice.