Improvement of Eating Quality in Rice(I)Variation in Amylose Content and Gel Consistency

Abstract

Amylose content and gel consistency are closely related with the eating quality of rice. The presecnt experiment was conducted to develop a quick and reliable method of defatting for analysis of amylose content, and also to look into intra-panicle and inter-panicle as well as inter-plant variabilities of gel consistency. The following results were obained. 1. Different values of amylose content between non-defatted and defatted seed material were observed. The defatting of brown rice powder was found to be necessary to avoid the disturbance of fat in the colorimetric reading during the course of amylose analysis. A simple and time saving method of defatting with the efficiency almost as good as the Soxhlet method was used in this study. 米粒之顆粒澱粉含量及膠體軟硬度為稻米食用品質的兩個重要指標，本研究之目的在發展一快速可靠的去脂方法以解決顆粒澱粉含量分析去脂耗時之困難，並探討膠體軟硬度之穗內、株內及株間的變異，結果如下： 1. 由去脂與不去脂材料之顆粒澱粉含量值的差異知，為避免分析中脂肪對光電比色讀數之干擾，糙米粉末之去脂是必須的，而研究中筆者之簡化省時的去脂方法與 Soxhlet 方法有相同的效果。