湿热处理对预糊化后米谷粉物化性质的影响-宜兰大学食品科学系.DOCVIP

國立宜蘭大學食品科學研究所 碩士班專題討論 演講者：張仕杰(Tze-Cheak, Chong) 題目：濕熱處理對預糊化後米穀粉物化性質的影響 指導教授：馮臨惠 老師 Impact of heat-moisture treatment on the 日期：May 18, 2011 physicochemical of pregelatinized rice flour 中文摘要 濕熱處理(HMT)，是一種在低含水量和高溫的環境下直接對澱粉修飾的物理方法。許多文獻指出，HMT修飾後的澱粉可改變其特性，提高抗解澱粉含量，也提升了澱粉產品的品質。澱粉顆粒在受熱水膨潤後開始破裂導致糊化而釋出澱粉分子，利用此糊化後的特性並加以HMT修飾有機會達成不同的運用，但相關研究甚少被討論。本研究模擬米粉絲的制程，將米穀粉蒸煮預糊化後，以不同HMT條件(含水量: 20、25和30%，處理時間: 1、8和16小時 )修飾預糊化米穀粉，探討其物理特性和抗解澱粉的變化。L*、a*、b*值測定結果顯示，糊化後米穀粉(L*:18.75, a*:26.21, b*:-6.05)有比生粉(L*:21.98, a*:25.76, b*:-9.23)暗沉的色澤，再經HMT後，尤其處理時間越長著，其色澤變深、變褐的程度更為顯著。快速黏度測定儀(RVA)測定黏度發現預糊化後米榖粉有比生粉低的峰值黏度、持續黏度、崩解黏度、最終黏度和回升黏度。預糊化米穀粉經HMT後，其所有以上性質的黏度依處理的含水量和時間增加而下降。預糊化米穀粉(0.94% ± 0.09)的抗解澱粉含量較生粉(0.68% ± 0.09)高，並在HMT後，以30%含水量16小時處理的抗解澱粉含量最高(2.15%±0.13)。 關鍵字：濕熱處理、黏度、抗解澱粉 Abstract Heat-moisture treatment (HMT) is a method of physical modification that altered the physicochemical properties of starch under low moisture content and high temperature. Many papers was shown, which starch modified by HMT can change their characteristic, increasing resistant starch content, and also enhance the quality of starch product. Starch granule swelling by hot water will cause gelatinization. Starch molecular will leach out after disruption of starch occur, and the HMT modification on this gelatinized starches characteristic is possible to achieve different application, but less of research discussing on it. This study was imitated rice noodle procedure. Milled rice flour was pregelatinized and treated with different condition of HMT (Moisture content: 20, 25 and 30%; treatment time:1, 8 and 16 hour). Pregelatinized flour (L*:18.75, a*:26.21, b*:-6.05) showed less brightness than the native flour (L*:21.98, a*:25.76, b*:-9.23), after add in the modification of HMT, color of flour showed more darkness and brownness while compare with untreated, especially at the higher moisture contents and temperature treatments. Rapid viscosity analysis system (RVA) showed the reducing of peak, through, br