2011-03-042024-05-14https://scholars.lib.ntu.edu.tw/handle/123456789/657729摘要：糙米中含有珍貴的機能性成分如生育醇、生育三烯醇及γ-谷維素等。這些機能性成 分具有預防疾病、改善體質及調節生理機能的功效，且在國際市場上亦有非常好的 商業價值。因此，本產學計畫目的擬開發一系列含高機能性成分之標準化糙米食品 ，如糙米飯團及糙米素食漢堡等，並對特定消費族群設計調味配方及具有改善免疫 調節等功能之產品。由於所研發之產品具有科學數據之佐證及標準的品管要求，故 其將於傳統及機能性食品市場上佔有特定的利基及獨特優勢。<br> Abstract: Brown rice contains valuable functional ingredients such as tocopherols, tocotrienols and γ-oryzanol, etc. They can be used to prevent diseases, and to improve the physical and physiological functions, as well as having very good commercial value in the international market. Hence, the objective of this industry-university collaborative project is to develop a series of standardized brown rice foods with high content of functional components, such as brown rice ball, brown rice vegetarian burger and others. They will be formulated with the objective to improve the flavor and taste, as well as possessing the benefits of enhancing the immune functions particularly tailoring for the specific consumer groups. As the products are developed basing on the scientific evidence and standardized quality control guidelines, they will occupy a specific niche market and have the unique advantages in both the traditional and functional food markets.糙米機能性食品機能性成分Brown ricefunctional foodsfunctional components