- 學位論文
以義大利製麵機及反應曲面法最適化生產黃金大米類似物
Optimization Production of Golden Rice Analogs by Using a Pasta Extruder and the Response Surface Methodology
摘要
大米類似物有大米的形狀、能以不同類型的穀粉製成、及能像大米一樣被煮熟。在穀粉中，玉米粉因取得容易、成本低是一種適合生產大米類似物的穀粉。本研究的目的是以義大利麵製麵機，評估2個實驗變因，不同比例米穀粉/玉米粉 (20/80、30/70和40/60）和水分含量（麵粉重量的30%、35%和40%），在黃金大米類似物(GRA)生產時的最佳組合，目標同時保留良好的物理特性和高微量營養素。使用中央複合式13次試驗設計，將2實驗變因最適化以獲得在吸水性指標 (WAI)、水溶性指標 (WSI)、L*、a*、b* 和蒸煮特性（吸水率、蒸煮損失率和蒸煮時間）的最佳結果。結果顯示，GRA的WAI和WSI分別在 2.74~2.79% 和 1.75~5.56%中改變，GRA的L*、a* 和 b* 分別在79.09~82.61%、3.48~5.29% 和 25.15~30.94%中改變。GRA 的吸水率、蒸煮損失和蒸煮時間分別在3.44~5.18%、2.84~20.05% 和 2~6 分鐘中改變。GRA的掃描式電子顯微鏡分析結果，當玉米粉比例從60到80% 增加時，導致微觀結構中的結合孔的數量和孔徑更小。綜上所述，實驗變因對GRA的物理和烹飪特性具有顯著影響(p<0.05)。根據獨立T檢定在化學成分的結果，粗蛋白和粗脂肪，在GRA中分別為6.62%和0.6%，在粳米中分別5.95%和0.13%。此外，抗氧化能力和β-胡蘿蔔素，在GRA中分別為74.04%和16.66 µg/L，在粳米中分別為24.8%和0 µg/L。 關鍵字: 義大利麵製麵機、黃金大米類似物、營養分析
並列摘要
Rice analogs has the shape of rice, is made of any type of flour, and can be cooked like rice. Among flours, corn flour is a suitable one for producing rice analog due to its availability and low cost. The aims of this study are to investigate the 2 experimental variables, rice flour/corn flour ratio (20/80, 30/70, and 40/60), and moisture content (30%, 35%, and 40% of the total flour weight), in the production of golden rice analogs (GRA) using a pasta extruder for good physical properties and high micronutrients. The 2 experimental variables were optimized to get the best results for water absorption index (WAI), water solubility index (WSI), L*, a*, b* and cooking characteristics (water absorption ratio, cooking losses and cooking time) using the Central Composite Design with 13 runs. The results showed that WAI and WSI of GRA varied from 2.74 to 2.79 and 1.75 to 5.56%, respectively. L*, a* and b* of GRA varied from 79.09 to 82.61%, 3.48 to 5.29% and 25.15 to 30.94%, respectively. Water absorption ratio, cooking loss and cooking time of GRA varied from 3.44 to 5.18, 2.84 to 20.05% and 2 to 6 min, respectively. SEM analysis on GRA, when the yellow corn flour concentration was increased from 60 to 80%, it resulted in an increase on the number of binding pores and a decreasing pore size. In summary, the experimental variables had a significant effect (p<0.05) on the physical and cooking properties of GRA. According to results of independent T-test on the chemical components, crude protein and crude fat in the GRA were 6.62 % and 0.6%, respectively while in japonica rice were 5.95 % and 0.13 %, respectively. Moreover, antioxidant ability and β-carotene in the GRA were 74.04% and 16.66 µg/L, respectively while in japonica rice only were 24.8% and 0 µg/L, respectively. Keywords: pasta extruder, golden rice analog, nutrition analysis