紫黒糯米品種「紫宝」における篩い下米のポリフェノール含量と加工特性

日本作物学会紀事

福山 利範¹  小林 和幸²  城斗 志夫¹ 

[1] 新潟大学農学部;新潟県農業総合研究所

关键词: Black-kerneled glutinous rice;    紫黒糯米;    Gelatinization start temperature;    糊化開始温度;    Polyphenol content;    ポリフェノール含量;    Protein content;    玄米タンパク質含有率;    Rice cake hardening rate;    餅生地硬化性;    Rice cake processing properties;    加工特性;    Rice screenings;    篩い下米;    Shiho;    紫宝;   

DOI  :  10.1626/jcs.82.192

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

Black-kerneled rice contains antioxidants, making it of interest to consumers. However, it is much more expensive than common rice, and this is one of the problems for the food industry to utilize. To supply cheaper raw materials for the food industry, we assessed the polyphenol content and heat gelatinization properties of the screenings of ‘Shiho’ black-kerneled glutinous rice developed in Niigata Prefecture. Screenings of 1.70−1.85 mm grain thickness had 26.1% less polyphenol than refined grain, and screenings of

【 授权许可】

Unknown