本研究以麻糬貯存期間硬度改變來探討不同比例及品種之高粱穀粉添加，對麻糬質地老化之影響。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濕磨糯米粉，及添加微量發芽高粱穀粉製作麻糬，探討麻糬於室溫、5 ℃及-28 ℃貯存期間質地硬度變化。新鮮麻糬以不添加高粱穀粉質地最軟，貯存期間質地變硬速率最慢，金門9號高粱含高量酚類，但並未能延長麻糬保存期限。麻糬置於5 ℃貯存會加速質地硬化；麻糬以-28 ℃貯存再自然解凍可延長產品保存期限。 The firmness change of mochi with the addition of sorghum was studies. Five and Ten percent of kimman #9 sorghum flour were mixed into wet milled waxy rice flour to make mochi. Their firmness were examined at three different storage temperature (28℃, 5℃ and ﹣28℃). Mochi made from waxy rice flour was softest than the groups of sorghum flour addition. And its staling rate was less than other groups. Mochi stored at 5℃ accelerated its texture becoming firmer, mochi could be preserved longer and its texture changed less at -28℃.
