小米品種加工適性分析之研究

Study of Processing Properties Analysis of Different Millet Varieties

陳盈方(Ying-Fang Chen) ； 彭盈方(Ying-Fang Peng) ； 陳信言(Hsin-Yen Chen) ； 林學詩(Hsueh-Shih Lin)

《臺東區農業改良場研究彙報》 26輯 (2016/08) Pp. 59-71

摘要

粟為禾本科粟屬一年生草本植物，是臺灣原住民族傳統特色作物。本次研究以本場育成之9 個小米品種為試驗材料，探討小米澱粉理化性質、糊化特性及其機能性成分，供小米加工利用及產品研發之參考。結果顯示小米澱粉溶解度以臺東選1 號、臺東選4 號及臺東選6 號表現較優異，小米澱粉膨潤力以臺東選2 號及臺東選3 號最高，支鏈澱粉含量則以小米臺東9 號88%最高，臺東選2 號及臺東選3 號則較低，糯性表現以臺東9 號較明顯。小米加工過程中，澱粉之糊化溫度、老化程度及黏度是影響成品品質的關鍵因子，快速黏度分析結果指出，尖峰黏度以臺東選4 號最高，臺東選3號最低；回凝黏度(澱粉老化程度)以臺東選2 號最高，臺東7 號最低；臺東8 號及臺東9 號具有低糊化溫度之特性，有利於作為加工原料之用。小米機能性分析以抗解澱粉為指標成分，抗解澱粉含量則以臺東選3 號最高，臺東選4 號次之，具機能性食品發展潛力，可做為未來新品種育成之篩選指標。經由各品種加工特性分析結果，建議可多面向發展富機能性之飲品、零食、即食料理及烘焙產品，有助於小米多元化加工利用之研發。

關鍵字

小米 ； 澱粉 ； 理化性質 ； 快速黏度分析 ； 抗解澱粉

並列摘要

Foxtail millet was a kind of annual herb of aboriginal traditional crop belong to Gramineae in Taiwan. In the study we used nine millet varieties bred from our station as materials to analyze their physicochemical properties, pasting properties and functional components for processing, utilization, product research and development as reference. The amount of millet starch from Taitung Sel-1, Taitung Sel-4 and Taitung Sel-6 was good at solubility. Swelling power was more excellent in millet starch of Taitung Sel-2 and Taitung Sel-3. The amylopectin amount of millet starch in Taitung No. 9 was 88%. Amylopectin amount of millet starch in different varieties of Taitung Sel-2 and Taitung Sel-3 was much lower than others. There were main points such as pasting temperature, retrogradation and viscosity affecting product quality during processing of foxtail millets. Pasting characteristics were determined using the Rapid Visco-Analyser (RVA). Peak viscosity was highest in foxtail millet variety of Taitung Sel-4 and lowest in that of Taitung Sel-3. Setback viscosity was highest in millet variety of Taitung Sel-2, and lowest in that of Taitung No. 7. The special characteristic in millet varieties of Taitung No. 8 and Taitung No. 9 were lower pasting temperature which was the most important processing indicator for raw materials. Resistant starch is the indicator in analysis of functional material for millet. Resistant starch amount is highest in millet starch of variety, Taitung Sel-3, which is full of development potential for functional foods and could be used as breeding indicator of new varieties in the future. According to the results of processing properties analysis of all varieties, it could be helpful for research and development to diversify processing and utilization such as functional drinks, snacks, instant food and bakery products.

並列關鍵字

Foxtail millet ； Starch ； Physicochemical properties ； Rapid visco analysis ； Resistant starch