アミログラム特性値による異常炊飯米の糊化度評価の一試案  [in Japanese] Tentative Estimation of the Degree of Gelatinization of Abnormally Cooked Rice Using Amylographic Characteristics  [in Japanese]

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Abstract

異常炊飯米の糊化度を明らかにする目的で, 各種の処理を行った米粉および米飯についてアミログラム特性値の測定を行い以下の結果を得た。<BR>1) アミログラム特性値のうち, 最高粘度およびブレークダウンの変化が顕著であり, 糊化程度に応じて温水処理米>生米粉>炊飯米>加圧炊飯米>完全糊化米粉, の順に低下した。<BR>2) 最高粘度の測定値に基づいて, 温水処理の糊化度を0%, 完全糊化米粉の糊化度を100%としたスケールを作成し, 異常炊飯米の糊化度を評価したところ, 30~47%となり, 普通炊飯米の67~75%に比べるとかなり低値であることが判明した。<BR>3) アミログラム特性値, とくに最高粘度による米粉および米飯の糊化度評価を粘度特性の異なる他の品種や老化米飯に適用しうるか否かについては今後の検討を要する。

We determined the amylographic characteristics of various rice specimens to clarify the degree of gelatinization of hot water-treated rice (abnormally cooked rice obtained by prolonged steeping at 75°C for 8-18h). The maximum viscosity of the rice specimens tested decreased in the following order: warm water-treated rice (rice steeped at 60°C for 24h), raw rice, hot water-treated rice, aged rice (cooked rice stored at 5°C for 48 or 96h), cooked rice, pressure-cooked rice, and alkaline-gelatinized rice. There was an inverse relationship between the maximum viscosity and the degree of gelatinization. We proposed a tentative scale based on the maximum viscosity to estimate the degree of gelatinization. We adopted values for warm water-treated rice and alkalinegelatinized rice as gelatinization standards of 0% and 100%, respectively. Using the new scale, the degree of gelatinization for hot water-treated rice was estimated to be 30-47%, while that for cooked rice was 67-75%.

Journal

  • Nippon Eiyo Shokuryo Gakkaishi

    Nippon Eiyo Shokuryo Gakkaishi 48(1), 66-69, 1995-02-10

    Japan Society of Nutrition and Food Science

References:  15

Cited by:  1

Codes

  • NII Article ID (NAID)
    10008561684
  • NII NACSIS-CAT ID (NCID)
    AN00311992
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    02873516
  • NDL Article ID
    3602206
  • NDL Source Classification
    PS1(生活科学)
  • NDL Source Classification
    ZS8(科学技術--医学--解剖学・生理学・生化学)
  • NDL Call No.
    Z19-53
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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