本研究以97年一期作測定糙米礦物元素含量，以及其與米飯口感間之關聯性，樣品前處理採濕性消化法，以原子吸收光譜法分析稻米礦物元素含量；並以問卷調查進行資料蒐集工作，並以中部地區廚務人員為研究對象進行問卷調查，總計發放300份問卷，回收有效問卷205份，回收率為68.3％。本研究目的主要為：一.探討97年一期稻米所含礦物元素是否會影響米飯口感與其中之關聯性。二.以礦物元素含量的差異，分析稻米特色。三.探討廚務人員對食米的購買行為。在資料分析上運用敘述性統計、獨立樣本T檢定、複選題整體分析、單因子變異數分析、因素分析等。研究結果顯示，糙米鎂/鉀與白米烹煮品質無明顯正向影響，台稉9號米飯食味值平均較台南11號高；廚務人員購買資訊大多源自於自身的經驗，對米飯最注重的是口感與黏彈性。由結果得知，廚務人員了解食米中所含的營養素，但卻對其影響食米口感的程度不了解，故未來在推廣、行銷時可針對這部份，讓廚務人員清楚了解這些需要的資訊。 The objectives of this study were investigated mineral element content in brown rice grain of first crop season, and the relationship between mineral content of brown rice grain and tasty quality of white rice. Mineral elements contents in brown grain were determined by wet digestion using the Atomic Absorption Spectrophotometer. A total of 300 questionnaires were sent to kitchen staff at midland of Taiwan. Among 205 returned questionnaires, the valid response rate was 68.3%. The aims of this study were: 1. To study mineral elements content in brown rice grain in specific area effect tasty quality of white rice and the relationship between mineral content of brown rice grain and tasty quality of white rice. 2. Analysis rice characteristic according to difference in mineral elements content. 3. Discuss with the kitchen staff’s purchasing behavior. The statistical methods used in this study included frequency descriptive statistics analysis, independent-sample T test, multiple responses analysis, one-way ANOVA analysis, and factor analysis. The results of this study indicated that the Mg/K ratio of brown rice grain didn’t significantly affect the cooking quality of the white rice; the tasty quality of samples of Japonica Taiken 9 were higher than that of Tainan 11; Most purchasing information depended on the experience of the individual self, tasty quality and stickiness were the most important to them. According to the results, kitchen staff understood what nutrient concentrations in rice but didn't understand what affect tasty quality. So it should focus on the marketing part in the future make them clearly understand these information.
