米飯質地品種間之表現及其與食味間之關係

吳永培; 黃懿秦; 許愛娜; Yong-Pei Wu; Yih-Ching Huang; Ai-Na Hsu; 吳永培;黃懿秦;許愛娜; Yong-Pei Wu;Yih-Ching Huang;Ai-Na Hsu

米飯質地品種間之表現及其與食味間之關係

Other Title

Studies on the steamed rice texture among rice varieties and its relationship to palatability

Journal

中華農藝

Journal Volume

13

Journal Issue

2

Pages

127-139

Date Issued

2003-08-06

Date

2003-08-06

Author(s)

吳永培

黃懿秦

許愛娜

Yong-Pei Wu

Yih-Ching Huang

Ai-Na Hsu

URI

https://scholars.tari.gov.tw/handle/123456789/9076

https://tpl.ncl.edu.tw/NclService/JournalContentDetail?SysId=A03019725

Abstract

本研究以54個水稻品種爲材料，探討印度型、日本型稻間或不同來源之品種群間米飯地之差異及其與食味間之關係，結果發現印度型、日本型稻間米飯質地特性有顯著之不，其中粘性、均衡性及附著性均以日本型稻表現較高，而硬度、凝集性及彈力性則以印度型稻表現較高。又比較日本稻、台灣日本型稻、IRRI稻、台灣印度型稻及美國稻等五種不同來源之水稻品種，顯示在米飯質地特性上不同來源之水稻品種間差異存在；而在印度型稻分析中，食味總評與米飯質地特性之粘性、均衡性、附著性、粘著性及食味结構指數均呈顯著正相關，而與硬度、凝集性、彈力性、粘結性及咀嚼性均呈顯著負相關；日本型稻中除凝集性及彈力性與食味總評相關不顯著外，其餘分析結果與印度型稻相同。進行米飯質地特性與食味總評值間之逐步迴歸分析發現在印度型稻及日本型稻中，米飯質地特性其食味模式R2值分別爲0.61 及0.45。 Twenty four indica and thirty japonica rice varieties were used in this study. The main objectives of this study were to delermine: I. the differences of steamed rice texture between indica and japonica rice varieties and the differences among the five different sources of rice varieties Japanese rice. Taiwanese japonica rice. IRRI rice. Taiwanese indica rice, American rice). 2. the relationships between steamed rice texture and its palatability. The results obtained by simple correlation analyses between the steamed rice texture and palatability were summerized as the following: 1. The viscousness, balance, adhesiveness of steamed rice texture were found to he significantly higher in japonica rice varieties than that in indica rice varieties, whereas the hardness, cohesiveness, springiness of indica rice varieties were higher than that of japonica rice varieties. 2. All of the steamed rice texture traits were significantly different among these five sources of rice. It indicated that the cooking quality of Japanese rice was the best compared with the other four sources of rice, and the IRRI and Taiwanese indica rice were the worst. 3. The overall sensory evaluation of palatability were positively correlated with viscousness, balance, adhesiveness, stickiness and textural palatability index of. steamed rice texture and negatively correlated with hardness, cohesiveness, springness. gumminess and chewiness of steamed rice texture of indica rice varieties. No correlation was found between the overall sensory evaluation and the cohesiveness and springiness, and rest of steamed rice texture characters showed the same relationships as in indica rice varieties with overall sensory evaluation. 4. The results of stepwise regression analysis indicated that the R: values of eating quality equations were 0.61 and 0.45 for steamed rice texture traits in indica and japonica rice varieties, respectively.

Subjects

米飯質地

食味

水稻

steamed rice texture

palatability

rice

Publisher

中華農藝學會

Type

journal article

File(s)

Name

13-2-127-139.pdf

Size

793.45 KB

Format

Adobe PDF

Checksum

(MD5):69262a07976bcefebc54048c479f5db6