本研究探討添加梗性或糯性高粱於米糰中，對麻糬貯存品質之影響，選用雜交台中5號高粱及金門9號高粱添加不同比例之穀粉於糯米粉，及添加發芽高粱穀粉製作麻糬，探討麻糬於室溫(28℃)、5℃及-28℃貯存期間質地硬度變化，麻糬以不添加高粱穀粉質地最軟且貯存期間質地變硬速率最慢，金門9號高粱雖含高量酚類，但並未能抑制黴菌生長延長麻糬保存期限，麻糬置於5℃貯存會加速質地硬化，麻糬以-28℃凍藏方式貯存麻糬再自然解凍之方式可延長產品保存期限且品質沒有明顯降低，高粱穀粉先以高溫烤焙處理後再添加製作麻糬可改善貯存期間質地變硬現象。 The firmness change of mochi with the addition of sorghum was studied. Five percent and ten percent of Kinmen No. 9 sorghum flour were mixed into waxy rice flour to make mochi. Their firmness were examined at three different storage temperatures, 28℃, 5℃ and -28℃. Mochi made from waxy rice flour was softest than the groups of sorghum flour additions with a least staling rate than all other groups. Mochi stored at 5℃ accelerated its to be firmer. Whereas, the texture of mochi was found to be not changed at -28℃ during this process. Mochi made from the addition of toasted sorghum flour can retard its texture firmer.
