|Title:||稻米經儲藏後對其米粒理化特性之改變||Other Titles:||Changes of the Physicochemical Properties of Rice During Storage||Authors:||盧訓
|Keywords:||稻米;儲藏;理化特性;rice;storage;physicochemical properties||Issue Date:||Jun-2004||Publisher:||中華農學會||Journal Volume:||2||Journal Issue:||3||Start page/Pages:||241-250||Source:||中華農學會報||Abstract:||
Storage and milling are important factors that affect physico-chemical properties and eating quality of rice products. Four varieties of rice, TNuS19, TCSWI, TKWI and TCW70, were stored at room temperature for 18 months after harvest and investigated for their physico-chemical properties. Results showed that the ash and protein content of four rice samples changed irregularly during storage.
The lipid content of TnuS19 decreased during storage, but the lipid content of other varieties changed irregularly. During storage, a value of the samples decreased and b values of the samples increased. For free fatty acid, the saturated fatty acids increased while the unsaturated fatty acids in the rice grain decreased during storage. For pasting behaviors, the peak, setback and final viscosity changed irregularly during storage. The DSC analysis showed that the to and Tp values did not change significantly, but the enthalpy (AH) decreased during storage.
|Appears in Collections:||作物組|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.