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|關鍵字:||Black rice;紫米;Starch;Amylose starch;Gelatinization;Retrogradation;澱粉;直鏈澱粉;糊化;回凝||出版社:||臺中巿： 國立中興大學農學院||Project:||農林學報, Volume 59, Issue 3, Page(s) 285-299.||摘要:||
Black rice is widely preferred by consumers because of its dark purple (red) color and abundant amounts of nutrients and special aroma. It is often used to make different kinds of rice products and desserts. This study examines the physicochemical properties, gelatinization, and retrogradation of black rice flour and starch. This can be provided as references for the research of black rice processing and products. The black rice flour contains higher rate of crude protein, crude lipid, crude fiber and ash than black rice starch. The outer appearance is purple in color. The redness (a value) is higher and belongs to the A-type of glutinous rice. The initial temperature (To) of the gelatinization of black rice starch is lower. However, the peak viscosity, final viscosity, swelling power, X-ray crystallization strength of gelatinization is higher than that of black rice flour. After storing the two samples for 0~7 days, the microstructures showed a sticky and dense change. There was a soft gelatinized substance on the outer appearance. The physicochemical properties of the two samples can be provided as references for the future research of instant nutrient drinks and various cereal products and the materials that can be used in the products as well as for the improvement of quality.
|Appears in Collections:||農業暨自然資源學院|
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