Black rice is widely preferred by consumers because of its dark purple (red) color and abundant amounts of nutrients and special aroma. It is often used to make different kinds of rice products and desserts. This study examines the physicochemical properties, gelatinization, and retrogradation of black rice flour and starch. This can be provided as references for the research of black rice processing and products. The black rice flour contains higher rate of crude protein, crude lipid, crude fiber and ash than black rice starch. The outer appearance is purple in color. The redness (a value) is higher and belongs to the A-type of glutinous rice. The initial temperature (To) of the gelatinization of black rice starch is lower. However, the peak viscosity, final viscosity, swelling power, X-ray crystallization strength of gelatinization is higher than that of black rice flour. After storing the two samples for 0~7 days, the microstructures showed a sticky and dense change. There was a soft gelatinized substance on the outer appearance. The physicochemical properties of the two samples can be provided as references for the future research of instant nutrient drinks and various cereal products and the materials that can be used in the products as well as for the improvement of quality.紫米外觀呈紫（紅）黑色，富含豐富營養及特殊風味，深受廣大消費者喜愛，常供各式米食及點心製品之材料，本研究探討紫米穀粉及澱粉之理化性質及糊化、回凝特性，以供紫米加工及系列產品研發之參考。紫米穀粉較紫米澱粉含較高之粗蛋白、粗脂質、粗纖維及灰分等成分，外觀呈紫色，紅色度（a值）較高，屬A-type糯米，紫米澱粉之糊化起始溫度(To)較低，但糊化尖峰黏度、最終黏度、膨潤力、X-ray結晶強度，均較紫米穀粉高。經貯存0~7天，兩者樣品之微細構造會呈較黏稠、緻密變化，外觀仍呈軟性凝膠糊化物。兩者樣品之理化特性可供未來營養沖泡粉及各式穀類製品研發及產品應用之材料及品質改進之參考
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