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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 葉安義(An-I Yeh) | |
dc.contributor.author | Yun-Chiu Liao | en |
dc.contributor.author | 廖紜萩 | zh_TW |
dc.date.accessioned | 2021-06-17T08:37:22Z | - |
dc.date.available | 2024-08-19 | |
dc.date.copyright | 2019-08-19 | |
dc.date.issued | 2019 | |
dc.date.submitted | 2019-08-08 | |
dc.identifier.citation | 國人膳食營養素參考攝取量107年修訂版。. 行政院衛生福利部國民健康署。 2018.
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/74466 | - |
dc.description.abstract | 近年來國人稻米食用量逐年下降,因此開發稻米產品多樣性、提升國人食用稻米的消費量,是本研究的目標之一。糙米的營養價值比白米較高,但糙米亦具有些不利於食用的特性,如:烹煮所需時間較長、含有較多植酸可能影響人體吸收礦物質以及口感較硬。糙米雖然消化性相對白米較低,對於人體血糖反應的影響降低許多,但仍屬於中或高 GI 食品。許多文獻指出蒸穀米具有高完整米率、高營養價值、低病蟲害、較多維生素B1與低GI值等特性。因此本實驗期望了解以不同蒸煮時間處理台南 11 號稻穀,對於蒸穀糙米的物化性質、烹煮性質、食用品質與消化性的影響。實驗結果顯示蒸穀糙米,亮度較暗、顏色偏紅及偏黃,且隨著蒸煮時間增加而更為顯著。糙米植酸含量為 10.57 mg/g,白米植酸含量下降為 8.30 mg/g,浸泡 30 與 60 分鐘之糙米植酸含量沒有減少;蒸煮15與60分鐘的蒸穀糙米植酸含量分別為9.60 mg/g、9.72 mg/g。白米能夠快速吸收較多水份、固形物流失多,米飯長度與體積能膨脹最多;糙米外層具有麩皮阻礙水分吸收,固形物流失、米飯長度與體積膨脹次於白米;不同蒸煮時間的蒸穀糙米水分吸收較少且慢、固形物流失少,米飯長度與體積膨脹率最小。相同水-米比時,糙米經過蒸榖處理硬度提高,黏性下降,並未受蒸煮時間影響。糙米的 eGI (88.70) 與蒸穀糙米的 eGI (85.82-86.64) 相似,糙米與蒸榖糙米有較高的抗性澱粉 (11.72-15.14%);隨著蒸煮時間增加,蒸穀糙米具有更多的慢速消化澱粉 (49.20-55.60%)。因此糙米經過蒸榖處理可以改善烹煮性質,降低消化性,提供國人食用糙米的另一種形式。 | zh_TW |
dc.description.abstract | Recently, the production of rice is not change significantly, consumption of rice in Taiwan is declining. Increasing the rice consumption with diversifying rice products is an important issue. Literatures has recognized brown rice to have higher nutrition value than white rice. Brown rice has some disadvantages, such as longer cooking time, higher phytic acid content reduce minerals bioavailability and firm texture. Brown rice yields lower digestibility than white rice and is classified as medium or high GI food. Literatures report parboiled rice has higher head rice yield and nutritional value, and lower GI value. This study was to understand the parboiling effect on the physicochemical properties, cooking properties and digestibility of brown rice. The results showed the color of rice was altered from white to amber after parboiling, and was darker with increasing steaming time. Brown rice (Br) (10.57 mg/g) had more phytic acid than white rice (Wr) (8.30 mg/g). The phytic acid contents of Pr15 (steam 15 min) and Pr60 (steam 60 min) were decrease to 9.60 and 9.72 mg/g respectively. Br, Pr10 (steam 10 min), Pr15 and Pr60 has lower water uptake ratio, lower solids loss, shorter kernel size and lower volume expansion ratio, especially in parboiled brown rice. Pr10, Pr15 has higher hardness and lower adhesiveness than Br and Wr. The eGI value of Br (88.70) is similar to the parboiled brown rice (85.82-86.64). Resistant starch content of Br, Pr15 and Pr60 (11.72-15.14%) are higher than Wr (3.21%). However, slow digestible starch content are increased with increasing steaming time during parboiling process. | en |
dc.description.provenance | Made available in DSpace on 2021-06-17T08:37:22Z (GMT). No. of bitstreams: 1 ntu-108-R04641007-1.pdf: 2919890 bytes, checksum: 123ee306fb6f79f6077c96d9ff89bb96 (MD5) Previous issue date: 2019 | en |
dc.description.tableofcontents | 謝誌 I
摘要 II ABSTRACT III 目錄 IV 圖目錄 VI 表目錄 VII 壹、 前言 1 貳、 文獻回顧 2 第一節、 稻米簡介 2 1.1 稻米分類 2 1.2 稻米結構 4 1.3 稻米品質 4 1.4 稻米之產量與概況 6 第二節、 糙米 8 2.1 糙米的基本組成成分 8 2.2 糙米的營養特性 11 2.3 植酸簡介 16 第三節、 蒸穀米 20 3.1 蒸穀米簡介 20 3.2 蒸穀米製程 20 3.3 蒸穀米的物化性質 25 第四節、 米飯的烹煮性質與質地 27 4.1 烹煮性質與質地的影響因素 27 4.2 米飯質地分析方式 31 第五節、 米飯的消化性 34 5.1 升糖指數與預估升糖指數 34 5.2 澱粉消化性 35 參、 實驗架構 36 肆、 材料與方法 37 第一節、 實驗材料 37 第二節、 實驗方法 37 2.1 稻米酸鹼值檢驗法BTB-MR 試驗法 37 2.2 蒸穀米製備方法 40 2.3 物化特性 (Physicochemical properties) 42 2.4 植酸含量分析 48 2.5 烹煮性質 (cooking properties) 49 2.6 米飯質地分析 51 2.7 米飯體外消化性測定 53 2.8 統計分析 56 伍、 結果與討論 57 第一節、 實驗結果 57 1.1 稻米酸鹼值 57 1.2 米粒的外觀與顏色 58 1.3 米粒尺寸測定 61 1.4 碾糙率、完整糙米率與碎糙米率 62 1.5 掃描式電子顯微鏡觀察米粒內部結構 64 1.6 蒸穀米植酸含量分析 67 1.7 蒸穀米烹煮性質 69 1.8 蒸穀米飯質地分析 74 1.9 蒸穀米飯體外消化性分析 80 陸、 結論 85 柒、 參考文獻 86 捌、 附錄一 96 | |
dc.language.iso | zh-TW | |
dc.title | 蒸煮時間對蒸穀糙米物化性質與植酸含量之影響 | zh_TW |
dc.title | Effect of steaming time on physicochemical properties and phytic acid content of parboiled brown rice | en |
dc.type | Thesis | |
dc.date.schoolyear | 107-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 陳時欣(Shih-Hsin Chen),楊嘉凌(Jia-ling Yang) | |
dc.subject.keyword | 蒸榖糙米,烹煮性質,質地,體外消化試驗, | zh_TW |
dc.subject.keyword | Parboiled brown rice,Cooking properties,Texture,In vitro digestibility, | en |
dc.relation.page | 115 | |
dc.identifier.doi | 10.6342/NTU201902755 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2019-08-10 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 食品科技研究所 | zh_TW |
顯示於系所單位: | 食品科技研究所 |
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