Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/24288
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    標題: 市售米麩之調查,分析及其糊化條件之探討
    Visual Inspection, Chemical Composition Analysis and Gelatinization Survey of Commercial Rice Powaer
    作者: 郭建民
    葉東柏
    貢獻者: 食品衛生科
    日期: 1989
    上傳時間: 2011-09-14 16:01:13 (UTC+8)
    摘要: 從臺南及高雄縣市隨機購買米麩,按照中國國家標準檢查發現市售米麩製品普遍未標示一般成分、營養值、添加物名稱、含量、批號、儲存方法及使用方式。分析其一般成分發現水份含量介於2-4%之問,符合國家標準之規定;灰分含量在0.4-1% ;脂肪含量在2-4.5%問;碳水化合物占最多在86-90%問;蛋白質含量2.8-5%之間,都小於CNS規定的15%,且全部未按CNS規定標示說明。食用時應以牛奶或嬰兒配方乳粉調配食用,不可單獨以水調配”。
    以不同溫度的水沖泡米麩,分別測量其α化度及在試管中加入α-amylase作用,以了解沖泡溫度對米麩澱粉水解之情形,結果顯示30℃沖泡米麩之α度為80%,100℃沖泡則為98%;95℃沸水沖泡後受α-amylase作用之相對水解率為室溫的水沖泡之1.5倍。不論其α化度或α-amylase作用程度均隨沖泡溫度之提高而增加。
    Pulverized powder of heat-treated rice samples purchased from Tainan and Kaohsuing area were investigated according to medthods of CNS. There were many shortages in labeling and packaging of such commercial rice product. The chemical composition of ten samples of rice powders was as followed: moisture, 2-4%; ash, O.4-1%, crude fat,2-4.5%; carbohydrate, 86-98%; and crude protein, 2.8-5%. The digestibility of rice powder depends mainly on the degree of gelatinization of starch in it. The α-starch content of aqueous rice powder suspension was increased from about 80% at 38℃ to about 98% at I00℃. The relative digestibility of starch in rice powder at 98'C was about I.5-fold higher than that at 21℃.
    關聯: 嘉南學報 15 : p.25-32
    显示于类别:[嘉南學報] 15期 (1989)
    [ 食品科技系 ] 期刊論文

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