稻米理化性質之研究I.官能食味特性與米粒外貌及化學性質間相關之研究

Studies on the Physicochemical Properties of Rice I.-The Relation between Palatability Evaluations of Cooked Rice and Grain Appearance and Physicochemical Properties of Rice

洪梅珠(M. C. Hong) ； 宋勳(S. Song) ； 劉慧瑛(H. I. Liu) ； 林禮輝(L. H. Lin)

《臺中區農業改良場研究彙報》 24期 (1989/09) Pp. 53-62

https://doi.org/10.6956/BTDAIS.198909.0053

摘要

以11個秈稉稻品種種植於台中場及高雄場二個地點，測定米粒外貌、白米化學性質及米飯官能食味特性，探討此等特性間之相關性。就官能食味特性而言，米飯之口味、粘性、彈性及光澤間相互呈正相關，且均與糙米率、白米率、粒厚、粒寬、總醣、游離糖、水溶性醣、凝膠展延性呈顯著正相關；但與粒長、純蛋白質、鹼溶性蛋白、粗蛋白質、直鏈性澱粉、灰分、硫及磷等含量呈顯著負相關；而米飯之色澤與其他性狀間則無相關存在。一般稉稻米飯的口感優於秈稻，而秈稉稻品種間食味之良劣，較易以理化特性加以區分，但稉稻品種間食味之差異，則無法依據現有之理化分析加以區分。此外，稻米品質亦受栽培地區之影響，唯影響程度之大小，因品種及性狀而異。

並列摘要

Sensory evaluations of cooked rice, grain appearance and physicochemical properties were measured on eleven non-waxy rices cultivated in Taichung and Kaohsiung DAIS. Comparison of sensory evaluations with grain appearance and physicochemical properties, gloss, cohesion, tenderness, flavor of cooked rice were positively correlated with the rates of brown rice and milled rice, grain thickness, grain width, total carbohydrate, free sugar, water soluble sugar, and gel consistency, but were negatively correlated with grain length, true protein, alkaline soluble protein, crude protein, amylose, ash, sulfur and phosphor. However, color of cooked rice was not correlated with other characters.Generally, the eating quality of japonica rice varieties is better than that of Mica rice varieties. It was found that physicochemical properties can be used as the criteria to identify the differences of eating quality between japonica rice varieties and the varieties within indica type, but it was difficult to identify the varieties within japonica type. Further, it was observed that the growing region is one of the most important factors affecting the quality of rice. The degree of influence of different growing regions on grain quality differ from varieties and individual character.