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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 葉安義(An-I Yeh) | |
| dc.contributor.author | Yun-Hua Su | en |
| dc.contributor.author | 蘇雲華 | zh_TW |
| dc.date.accessioned | 2021-06-16T23:28:57Z | - |
| dc.date.available | 2013-08-10 | |
| dc.date.copyright | 2012-08-10 | |
| dc.date.issued | 2012 | |
| dc.date.submitted | 2012-07-30 | |
| dc.identifier.citation | 宋文杰，廖宏儒，楊萃渚。2004。不同煮飯方式與米穀品質變異對煮飯品質之影響。嘉南學報30：53-64。
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/65186 | - |
| dc.description.abstract | Rice bran impedes water penetration into the kernels, thus soaking is considered as an essential process for cooking to improve the palatability of brown rice. During soaking, water diffuses into the rice kernels while some materials leach out, both phenomena are functions of time and temperature. The rate of water absorption and the amounts of carbohydrates and proteins leached from rice kernels increased with an increase in soaking time and temperature. There was more than 3.5 fold increase in the diffusion coefficients of polished rice (2.84x10-10 - 1.32x10-9 m2/s) compared to those of brown rice (5.14x10-11 – 3.66x10-10 m2/s), indicating rice bran acted as a barrier for water diffusion into the center of rice kernels. Starch granules in rice endosperm are polygonal in shape, during the course of soaking the edges of the granules became less distinct and the granules appeared to be more rounded due to hydration and swelling, as observed by scanning electron microscopy. The texture and eating quality of cooked rice is strongly influenced by the degree of gelatinization, which is induced by hydration and heating. Soaking for extended time resulted in more water uptake by the kernel, and the resulted cooked rice had higher degree of gelatinization, higher digestibility, higher stickiness and lower hardness with poorer eating quality. Cooked rice stored at refrigerated temperature exhibited lower values in the degree of gelatinization and harder texture. For brown rice cooking, soaking at moderately high temperature (30-50°C) for less than 2 hours is recommended. | en |
| dc.description.provenance | Made available in DSpace on 2021-06-16T23:28:57Z (GMT). No. of bitstreams: 1 ntu-101-R99641011-1.pdf: 30788580 bytes, checksum: 12a0c8b20377b023a2b93012b0b2f428 (MD5) Previous issue date: 2012 | en |
| dc.description.tableofcontents | I. Literature review 1
1. Rice 1 2. Structure and composition of rice 1 (1) Hull 5 (2) Bran 5 (3) Endosperm 6 (4) Germ 7 3. Factors affecting palatability of rice 8 (1) Age of rice and storage condition 8 (2) Amylose content 9 (3) Protein content 9 (4) Soaking 10 4. Changes in physical chemical properties during rice soaking 11 5. Evaluation of the eating quality of cooked rice 12 6. Digestibility of rice 15 (1) Rapidly digestible starch, slowly digestible starch, and resistant starch 15 (2) Retrogradation of rice and its effect on digestibility 16 7. Modeling of water diffusion in rice 17 (1) Peleg model 17 (2) Crank’s model of diffusion 18 8. Objectives 21 II. Experimental Framework 22 III. Materials and Methods 24 1. Materials 24 2. Experimental methods 24 (1) Water absorption of rice kernel during soaking 24 (2) Analysis of leached materials during soaking 26 (3) Morphology of soaked brown rice kernels 27 (4) Sensory evaluation 28 (5) Textural analysis 30 (6) Degree of gelatinization 31 (7) In vitro starch digestibility 33 IV. Results and Discussion 37 1. Water absorption of rice kernel during soaking 37 2. Modeling of water diffusion in soaked kernel 40 (1) Physical characteristics 40 (2) Modeling water uptake using Peleg’s equation 41 (3) Modeling water uptake using Crank’s model of diffusion 44 3. Analysis of leached materials during soaking 48 4. Morphology of soaked brown rice kernels 50 5. Hardness of soaked brown rice kernels 68 6. Sensory evaluation 70 7. Textural profile analysis of cooked brown rice 72 8. Degree of gelatinization of cooked brown rice 75 9. In vitro digestibility of cooked brown rice 77 V. Conclusions 81 Appendix 82 References 84 | |
| dc.language.iso | en | |
| dc.title | 浸泡、烹煮及儲存條件對糙米飯物化特性與消化性質的影響 | zh_TW |
| dc.title | Effects of soaking, cooking and storing conditions on physicochemical and digestive properties of cooked brown rice | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 100-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 林子清,李勘文,楊福山,張永和 | |
| dc.subject.keyword | 糙米,浸泡,水分吸收,質地分析,澱粉消化性質, | zh_TW |
| dc.subject.keyword | Brown rice,soaking,water uptake,textural properties,starch digestibility, | en |
| dc.relation.page | 99 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2012-07-31 | |
| 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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