白米粉末黏度特性與米飯食用品質間關係之探討
Other Title
The Relationship between Viscosity of Milled Rice Flour and Eating Quality of Cooked Rice
Journal
中華農學會報
Journal Volume
180
Pages
24-44
Date Issued
1997-12
Author(s)
許愛娜
朱德民
白鏹
謝順景
吳永培
Hsu, Ai-na
Chu, Teh-ming
Pai, Chiang
Hsieh, Sung-ching
Yong-Pei Wu
Abstract
利用117個不同直鏈澱粉含量稻品種，進行白米粉末澱粉黏度變化之研究。由黏 度特性間之相關分析或因素分析結果，顯示不同品種類群間之表現不完全相同，其中以總合 所有品種性狀間之相關顯著性最高。而由多重比較結果，得知欲判別不同直鏈澱粉含量品種 類群間之差異時，以回升黏度、相對破裂率與回升率等三項為最佳判別性狀。但若欲判別品 種類群間不同食味等級之差異時，則是以尖峰黏度之糊化溫度、冷糊黏度、總回升黏度、回 升黏度、相對破裂率、回升率與總回升率等七項為最佳之判別性狀。當以白米粉末黏度特性 為依據時，預估米飯食味總評之較佳的一般迴歸方程式，為Y=-0.00962(GTI)－0.000449(Sb) ＋0.27933(RBd)－0.65738(C/H)＋1.45383，其中GTI為糊化始溫、Sb為回升黏度、RBd為相 對破裂率、C/H為總回升率。而較佳的主成份迴歸方程式，為Y=-0.47993(F1)－0.1683(F2) －0.70676(F3)－0.17905(F4)。兩個方程式之決定係數值(R2)均在0.80左右，對米飯食味變 異解釋能力已頗高，可供稻米育種選拔評估應用。
The changes in the viscosity of milled rice flour were studied for 117 varieties of rice with different amylose contents. The results of correlation analysis and factor analysis for various starch viscosity properties indicated that the correlation value between the given physicochemical propertie sestimated based on all combined varieties was generally higher than that calculated based on individual variety group as amylose content is concerned. The performance of correlation and factor loading was found to be quite different from different groups of rice varieties. The results of multiple comparison of viscosity related characters indicated that best discriminative characters for milled rice flour are setback, relative breakdown, and setback ratio in determining the differences among four groups of different amy lose contents. To determine the three grades of palatability for milled rice flour, the following characters can be used as the suitable criteria: i.e. gelatinization temperature of peak viscosity, cold-paste viscosity, total setback, setback, relative breakdown, setback ratio and total setback ratio. As the estimated regression model for overall sensory evaluation of cooked rice based on the viscosity of milled rice flour, the general regression equation is Y=-0.00962(GTI)－0.000449(Sb)＋0.27933(RBd)－0.65738(C/H)＋1.45383, GTI: initial gelatinization temperature, Sb: setback , RBd: relative breakdown, C/H: total setback ratio. The principal component regression equation is Y=-0.47993(F1)－0.1683(F2)－0.70676(F3)－ 0.17905(F4). The coefficients of determination of two regression equations were around 0.80. They can rather highly explain the variation of eating quality of cooked rice and also as the selection and evaluation criteria in rice breeding program.
Subjects
稻
白米粉末
黏度特性
迴歸方程式
rice(oryza sativa l.)
milled rice flour
viscosity
regression equation
Publisher
臺灣農學會
Type
journal article