- 學位論文
以義大利製麵機最適化生產富含 Porang Glucomannan (Amorphophallus muelleri B.) 的米類似物
Optimization Production of Rice Analogs Fortified with Porang Glucomannan (Amorphophallus muelleri B.) by Using a Pasta Extruder
摘要
米（Oryza Sativa）是全球約35億人的主食，尤其是亞洲人消費總米食產品約90%以上。有許多米類營養強化技術如擠壓、包覆和撒粉。當前，用於修飾大米的流行技術是擠壓技術，其產品通常被稱為大米類似物或人造大米。 Porang是潛在的本地原料，可在凝膠過程中形成類似大米之質地。葡甘露聚醣結合水的能力將在添加氫氧化鈣時更加穩定，因為它將形成一種熱不可逆或不可改變的凝膠，並有望防止大米類似物的變形。此實驗旨在藉由義大利麵製麵機，對米類似物加工過程中之Porang葡甘露聚醣和氫氧化鈣的含量進行優化，從而獲得良好的物理、化學及烹飪特性，並提取最佳條件下產物的葡甘露聚醣確定其對體外血糖指數的影響。實驗設計使用3個因素，分別是35％-45％範圍內的原料水分，3％-7％的Porang葡甘露聚醣0.04％-0.1％的氫氧化鈣。這些因素影響了吸水指數（WAI）、水溶性指數（WSI）、色澤和硬度之結果。優化過的大米類似物之產物將繼續進行分析，包括化學成分、微觀結構、吸水率（WAR）以及蒸煮流失率、蒸煮時間和eGI。從實驗得知優化稻米類似物吸水性指數的結果為2.904 g / g至3.99 g / g，水溶性指數為2.018 ％至3.302 ％， L、a、 b值為72.83至85.02、硬度為4.921 kgf至7.537 kgf。在最適化條件下，該溶液水含量為41.27%，Porang葡甘露聚醣含量為5.01％，氫氧化鈣含量為0.08％。 t檢定結果表明，與碾米相比，最佳大米類似物的化學成分在碳水化合物、粗蛋白、粗脂肪、灰分、水分和總膳食纖維（TDF）方面具有顯著差異。 t檢定結果表明，與碾米相比，最佳大米類似物的烹飪特性在吸水率、烹飪損失、烹飪時間和eGI方面具有顯著差異。
並列摘要
Rice (Oryza Sativa) is one of the foods consumed by almost half of the world's population. Rice is prime food for about 3.5 billion people worldwide, especially Asians who consume more than 90% of the total rice produced. There are many rice fortification technologies available including extrusion, coating, and dusting. Currently, the popular technology for modifying rice is extrusion technology which is commonly called rice analogs or artificial rice. Porang is a potential local raw material for forming rice analogs textures in gel texture formation. The ability of glucomannan to bind water will be more stable with the addition of Ca(OH)2 because it will form a gel that is thermo-irreversible or not changeable and is expected to prevent deformation of rice analogs. This study aims to find out the optimal treatment of the feed moisture content, amount porang glucomannan, and amount of Ca(OH)2 in production of rice analogs using a pasta extruder to obtain good characteristics of physical, chemical, cooking and determine the effect of glucomannan porang from the optimum conditions of rice analogs using pasta extruder on the evaluation glycemic index in vitro. The experimental design uses 3 factors, which are the Feed Moisture in range of 35%-45%, Porang Glucomannan in range 3%-7%, and Ca(OH)2 in range 0.04%-0.1%. The responses resulted in Water Absorption Index (WAI), Water Soluble Index (WSI), Color (Whiteness), and Hardness. The optimized rice analogs production results will then be continued with analyzed Chemical Components, Microstructure, WAR, Cooking Losses, Cooking Time, and estimated Glycemic Index. Results of optimization rice analogs obtained from the actual treatment of the response to the water absorption index ranged from 2.904 g/g to 3.99 g/g, water-soluble index ranged from 2.018 % to 3.302 %, whiteness index ranged from 72.83 to 85.02, and hardness ranged from 4.921 kgf to 7.537 kgf. Then obtained optimum solution which is Feed Moisture 41.27%, Porang Glucomannan 5.01%, and Ca(OH)2 0.08%. T-Test results showed that the chemical components of optimum rice analogs compared with milled rice give significant differences in terms of carbohydrate, crude protein, crude fat, ash, water content, and TDF. T-Test results showed that the cooking characteristics of optimum rice analogs compared with milled rice give significant differences in terms of WAR, cooking losses, cooking time, and eGI.