|Title:||米飯質地品種間之表現及其與食味間之關係||Other Titles:||Studies on the steamed rice texture among rice varieties and its relationship to palatability||Authors:||吳永培
|Keywords:||米飯質地;食味;水稻;steamed rice texture;palatability;rice||Issue Date:||6-Aug-2003||Publisher:||中華農藝學會||Journal Volume:||13||Start page/Pages:||127-139||Source:||中華農藝||Abstract:||
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.
|Appears in Collections:||農藝系|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.