二期作米飯質地與食味特性間相關之研究

The Relation between Texture and Palatability Characteristics of Cooked Rice in Second Crop

洪梅珠(Mei-Chu Hong)

《臺中區農業改良場研究彙報》 81期 (2003/12) Pp. 57-64

https://doi.org/10.6956/BTDAIS.200312.0057

摘要

利用40個二期作生產的秈稉稻品種，探討二期作品種間之米飯質地特性及其與食味特性間之相關關係，作為二期作米食製品的品質管制及選拔優良食味品系之參考。結果發現國內二期作生產的稻米，其米飯質地在品種間有顯著差異存在。若就綜合40個品種、26個稉稻品種、14個秈稻及35個中低直鏈澱粉含量的品種而言，米飯的外觀、口味、黏度及總評，均與以質地分析儀測得的黏度及均衡性呈顯著正相關，對綜合40個品種及14個秈稻品種而言，米飯的外觀、口味、黏度及總評，尚與以質地分析儀測定的硬度呈顯著負相關。本研究結果暗示可藉由質地分析儀測得的黏度、均衡性及附著性，預估所有不同類型水稻品種群的食味良劣，對綜合所有秈稉稻品種及單獨秈稻品種而言，尚可增加硬度作為預測指標。

關鍵字

稻米 ； 食味 ； 質地 ； 二期作

並列摘要

Fourty indica and japonica rice varieties planted in the second crop were used to investigate the variation of texture characteristics among varieties, and then to explore its relationship with palatability characteristics of cooked rice. The information may provide useful criteria for processor to control quality of rice food and for breeders to select the lines with better palatability in the second crop. The results showed that there are significant difference in texture characteristics of cooked rice among varieties.For 40 tested varieties, 26 japonica rice, 14 indica varieties and 35 varieties with low amylose content, appearance, flavor, cohesion and overall sensory of cooked rice by taste panel test were positively correlated with viscousness and balance of cooked rice by texturometer. But for 40 tested varieties and 14 indica varieties, appearance, flavor, cohesion and overall sensory of cooked rice also were negatively correlated with hardness of cooked rice by texturometer. Therefore, the present results suggest that viscousness, balance and adhesiveness of cooked rice by texturometer may be utilized in the breeding program for improving the eating quality of all type of rice. But for all varieties and indica varieties, except above characteristics, hardness of cooked rice by texturometer may be also utilized in selecting high quality rice.

並列關鍵字

rice ； palatability ； texture ； second crop