研究彙報第七十二期 ， Page 45- 54，出版時間：2001- 9， 詳細內容

   

 

　　Texture variation of cooked milled rice with and without oil made from different indica waxy rice varieties were studied. The availability of making processed products was also evaluated. The palatability of processed product was determined by the combined performance of hardness and stickiness, which is balance. Among varieties there is no significant difference in balance of cooked milled rice without oil. While making cooked milled rice with oil, the stickiness that affected the palatable balance was decreased. Because there was significant interaction between crop season and variety, it was necessary to discuss the results by two crop seasons separately. In the first crop, Tainung Sen Glutinous 2 has the best performance, it can widely used in making different processed products of cooked milled rice with or without oil. Next is Taichung Sen Glutinous 1, but only suitable for making cooked milled rice without oil. In the second crop, both Tainung Sen Glutinous 2 and Tai-sen Glutinous Yu 4682 are suitable for making all kinds of processed products from cooked milled rice with or without oil. Taichung Sen Glutinous 1 is the next best variety, but the balance performance of cooked milled rice without oil is better than that of cooked milled rice with oil.

Key words: indica waxy rice, texture, processed product.