糯稻品質之研究－I.濕谷狀態之糯稻與非糯稻之鑑定

Abstract

The present experiment was conducted to discriminate glutinous rice and non-glutinous rice when glutinous rice was sold to Farmers' Association in the form of wet rice. The results of the experiments conducted in the first crop of 1994 are summarized as follows:Before drying, there was no difference in appearance of brown rice between non-opaque waxy kernels and non-glutinous rice. When rice grains cut into half were rinsed in the idoine solution, the endosperm of glutinous rice showed brown color but non-glutinous rice showed deep purple. However, the cutting process took more labor.When it took more than 17 hours to reduce the moisture content of rice to 14% with the temperature of 45℃, brown rice of non-glutinous rice showed the better translucency than that of glutinous rice which turned into opaque. But when it took about 5 minutes to reduce the moisture content of rice to 14% with microwave, we couldn't distinguish non-opaque waxy kernels from non-glutinous rice by translucency of brown rice both of which kept translucent. It suggested that after using microwave to reduce the moisture content of rice under 18% at which rice grains were hard enough, and using kett dehuller and kett milling machine to convert rough rice into milled rice, milled rice were rinsed in the idoine solution, then non-glutinous rice could be distinguished from glutinous rice, due to milled rice of glutinous rice showing brown color, but that of non-glutinous rice showing deep purple.