สำนักราชบัณฑิตยสภา

«“√ “√ √“™∫— ≥±‘ µ¬ ∂“π ¥≈ƒ¥’ „® ÿ ∑∏‘Ï ·≈–§≥– 123 ªï ∑’Ë ÛÚ ©∫— ∫∑’Ë Ò ¡.§.-¡’ .§. Úıı ı. °‘ µµ‘ °√√¡ª√–°“» ºŸâ ‡¢’ ¬π¢Õ¢Õ∫§ÿ ≥ ”π— °ß“π °Õß∑ÿ π π— ∫ πÿ π°“√«‘ ®— ¬ ·≈– ”π— °ß“π§≥–°√√¡°“√°“√Õÿ ¥¡ »÷ °…“∑’Ë „Àâ ∑ÿ π π— ∫ πÿ πß“π«‘ ®— ¬ ¢Õ ¢Õ∫§ÿ ≥ ∂“∫— π§â π§«â “·≈–æ— ≤π“ º≈‘ µ¿— ≥±å Õ“À“√ ¡À“«‘ ∑¬“≈— ¬ ‡°…µ√»“ µ√å ∑’Ë „Àâ §«“¡Õπÿ ‡§√“–Àå „π°“√∑¥ Õ∫ ¡∫— µ‘ ∑“߇§¡’ ·≈– ‡§¡’ °“¬¿“æ. ‡Õ° “√Õâ “ßÕ‘ ß Ò. Rice Quality Categories [Online], Avail- able: http://www.ars.usda.gov/research/ docs.htmldocid=7060 [2005, Septem- ber 29]. Ú. Health Benefits & Concerns for Rice [Online], Available: http://www. healthnotes.com [2005, September 29]. Û. Champagne E. Brown rice stabilization, Rice Science and Technology. New York: Pub. Marcel Dekker Inc. 1994. Ù. Soponronnarit S, Wetchacama S, Swasdisevi T and Poomsa-ad N. Managing moist paddy by drying, tempering and ambient air ventilation. Drying Technology, 1999; 17(1&2); 335-344. ı. Juliano BO. Rice: Chemical and Technology. 2 nd ed. Pub. American Association of Cereal Chemists Inc., Minnesota, 1985. ˆ. AACC. Approved methods of analysis. Pub. American Association of Cereal Chemists Inc., St Paul, MN, 1980. ˜. Goni I, Garcia-Alonso A and Saura- Calixto F. A starch hydrolysis pro- cedure to estimate glycemic index. Nutrition Research 1997; 17: 427- 437. ¯. ≥— ∞æ≈ ¿Ÿ ¡‘ –Õ“¥. °“√®— ¥°“√¢â “«‡ª≈◊ Õ° ™◊È π‚¥¬°“√Õ∫·Àâ ß·∫∫‡∑§π‘ §ø≈Ÿ Õ‘ ‰¥- ‡´™— π °“√‡°Á ∫„π∑’Ë Õ— ∫Õ“°“» ·≈–°“√ ‡ªÉ “¥â «¬Õ“°“»·«¥≈â Õ¡. «‘ ∑¬“π‘ æπ∏å «‘ »«°√√¡»“ µ√¡À“∫— ≥±‘ µ “¢“ ‡∑§‚π‚≈¬’ Õÿ ≥À¿“æ §≥–æ≈— ßß“π ·≈–«— ¥ÿ , ¡À“«‘ ∑¬“≈— ¬‡∑§‚π‚≈¬’ æ√–®Õ¡‡°≈â “ ∏π∫ÿ √’ ; ÚıÙ. Àπâ “ Ûˆ-ÙÚ. ˘. ®“√π— ¬ æ“≥‘ ™¬°ÿ ≈. ·ªÑ ß (starch) - °“√‡ª≈’Ë ¬π·ª≈ß√–À«à “ß°“√∑”„Àâ ·ªÑ ß ÿ °. «“√ “√®“√å æ“ ÚıÛ˜; ÒÒ: ÚÚ- ÚÙ. Ò. Rice [Online], Available : http://wolton- feed.com/self/rice.html [2005, Septem- ber 29]. ÒÒ. Hoover R, Sailaja Y and Sosulski FW. Characterization of starches from wild and long grain brown rice. Food Re- search International 1996; 29(27): 99-107. ÒÚ. Holm J, Bjorck I, Ostrowska S, Eliasson AC, ASP NG, Larsson K, and Lundquist I. Digestibility of amy lose-lipid complexes in-vitor and in-vivo. Starch/ Staerke 1983; 35: 294-297. ÒÛ. Miller JB, Pang E and Bramall L. Rice: a high or low glycemic index food. American Journal of Clinical Nutrition 1992; 56: 1034-1036.