稻米理化性與食味關係之因子分析

A Factor Analysis of Physicochemical Properties Related to Palatability in Rice

許愛娜(A. N. Hsu) ； 宋勳(S. Song)

《臺中區農業改良場研究彙報》 25期 (1989/12) Pp. 43-52

摘要

利用16個水稻品種進行和食味有關的20個理化性狀之相關分析，繼則從而進行主成分因子分析。共同受第一因子影響者和食用品質有關，為凝膠展延性和食味評估中之外觀、香、口味、粘性、硬性與總評等七項。而鹼性擴散值、直鏈澱粉含量、米飯質地之硬度、凝集性、彈力性、粘結性、咀嚼性等七項與米飯硬度有關者，則共同受第二因子之影響。第三因子影響者僅有粗蛋白質含量一項。米飯質地中之粘度、均衡度、附著性、粘著性與食味結構指數等五項有關於米飯粘性者則共同受第四因子之影響。

關鍵字

水稻 ； 理化性 ； 質地 ； 食味 ； 相關 ； 因子分析

並列摘要

A factor analysis using principal component solution was performed on 20 palatability-concerning physicochemical properties of 16 cultivars of rice (Oryza satiw L.). Gel consistency of milled rice, appearance, aroma, flavor, cohesion, hardness and overall in sensory evaluation of panel test consisted a eating quality-relating factor (Factor 1). Factor 2 was considered a hardness-relating factor, consisted of alkali spreading value, amylose content of milled rice, hardness, cohesiveness, springiness, gumminess and chewiness of cooked rice. Factor 3 only consisted of crude protein content. Factor 4 was considered a stickiness-relating factor, and consisted of viscousness, balance, adhesiveness, stickiness, and textural palatability index of cooked rice.

並列關鍵字

rice ； physicochemical properties ； texture ； palatability ； correlation ； factor analysis