Research on correlation between the α—amylase activity of rice and eating quality of cooked rice

• Main Authors: Chen-Yu Lai, 賴貞玉
• Other Authors: Chuan-Hau Yang
• Format: Others
• Language: zh-TW
• Published: 2003
• Online Access: http://ndltd.ncl.edu.tw/handle/41645575290976999681

碩士 === 輔仁大學 === 生活應用科學系碩士班 === 91 === In this study, Koshihikari, Tcs10, TNu71, TK8 and TK9 were used. This research has focused on how rice affects its α-amylase activities under different storage temperatures (4℃, normal atmospheric temperature and 37℃) and time, and further determine the eating quality of the cooked rice during storage. To analyze the relationship between the changes from α-amylase activities and the eating quality of the cooked rice, hope to understand how storage condition affects the eating quality of the cooked rice, to be used as the operator to the reference of the rice quality control. From the experiment it was found that α-amylase activities of different kinds of rice have shown an irregular decreasing tendency with storage time, but the decreasing speed is moderately slower under low storage temperature. With storage time, the decrease of α-amylase activities would affect the pasting property of rice, thus relatively reducing the eating quality of the cooked rice. But a positive relationship has apparently shown between α-amylase activities and eating quality among some rice. At the above talk about, suggest the operator in storage of the rice, it is the best storage way that maintain the eating quality of the cooked rice that short-term low temperature storage, avoid the storage in long-term under affect the eating quality of the cooked rice. It is suggested that the high and low of the α-amylase activities can become one of the index of the rice eating quality of the cooked rice.