| 題名: | 添加荸薺澱粉對腸粉質地之影響
The Effect of Chinese Water Chestnut on the Steamed Rice Roll Quality |
| 作者: | 林素一 |
| 貢獻者: | 生應系 |
| 關鍵詞: | 荸薺澱粉
腸粉
質地
Water chestnut starch
Rice roll
Texture |
| 日期: | 2006-12 |
| 上傳時間: | 2017-01-10 10:04:34 (UTC+8) |
| 摘要: | 本論文旨在探討添加荸薺澱粉對腸粉質地之影響。以傳統腸粉製作之配方為模式，再將荸薺澱粉依比例添加，以找出傳統腸粉配方中，添加少量荸薺澱粉之目的並進行荸薺澱粉理化特性分析及腸粉組織結構觀察，物性測定及官能品評，來探討添加比例對腸粉質地之影響。結果顯示荸薺澱粉為高直鏈澱粉（37.6 ％），膨潤力屬抑制型，起始尖峰溫度為69.7℃，糊化熱焓值為2.43 cal/g。添加荸薺澱粉比例至T : C :W（米穀粉：樹薯澱粉：荸薺澱粉） = 20：5：4時，其拉力與拉斷力顯著增加。而未添加與添加荸薺澱粉對腸粉的拉張長度無顯著差異。硬度及咀嚼性質隨著荸薺澱粉添加比率之增加而上升，而內聚力與添加量則沒顯著差異。官能品評方面，添加荸薺澱粉至比例為T:C:W=20:5:12時，才明顯感受到腸粉硬度與內聚性增加。由掃描式電子顯微...(SEM)觀察腸粉之結構，隨荸薺澱粉添加比例的增加，網狀結構變得更緻密。因此荸薺澱粉添加量的多寡，會改變腸粉之硬度、彈性、咀嚼性、拉力及拉斷力，進而影響腸粉質地。
The effect of additions of water chestnut on the texture of the steamed rice roll were investigated. The formula of traditional steamed rice roll was the model. During the investigation, the ratios of water chestnut starch were increased from T:C:W = 20:5:1 to 20:5:12 Furthermore its physicochemical properties of Chinese water chestnut and texture of steamed rice roll were examined. The result indicated Chinese water chestnut was high amylose content (37.6%), inhibited swelling power. The onset temperature was 69.74°C and gelatinization enthalpy (ΔH) was 2.43 cal/g. The blends with T:C:W = 20:5:4 were highly significantly increment of tensile strength and tensile break energy. The firmness and chewiness showed increase with increasing Chinese water chestnut starch ratio. The sensory evaluation, the firmness and cohesiveness increased sharply while the ratio of water chestnut starch up to T:C:W = 20:5:12. The denser and tighter gel structure of the steamed rice roll on the electron micrograph was observed with the increasing ratio of water chestnut starch. |
| 關聯: | 中華家政學刊 39/40 民95.12 頁1-14 |
| 顯示於類別: | [生活應用科學系暨生活應用科學研究所] 期刊論文
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