- 學位論文
竹芋（Marantha arundinacea 和 Canna edulis）澱粉之理化特性及其應用
Physico-chemical Properties and Applications of Arrowroot Starches (Marantha arundinacea and Canna edulis)
摘要
竹芋是南美熱帶植物之一。由於竹芋成分含有很多澱粉（百分之八十五以上），它被使用在食品加工工業，如布丁、醬料或者被蒸調食用。本論文的研究目的在於探討從兩種竹芋：Marantha arundinacea (marantha)與 Canna edulis (canna)之澱粉的化學與物理學性質。這兩種澱粉製品都含有很多澱粉與碳水化合物，而它們的水分、灰分、蛋白質、磷和油脂的含量很少。此特點有利於出產質量最佳的澱粉產品. 跟Marantha比起來，canna的直鏈澱粉amylose成分比較高。它的分子構築是橢圓形。因此canna的糊化力比marantha高。在X繞射分析顯示下，此兩類都屬於B型。熱量測量的結果顯示canna的融化熱度是69.80 °C，比marantha的高（69.60 °C）。由canna造出來的澱粉融化需要的能量10.54 mJ/mg，比marantha的高（6.64 mJ/mg）。canna澱粉分子結構比marantha的弱。很明顯的，canna 可用於食品工業可用的黏稠劑。雖然如此marantha澱粉顔色比canna的白，這是它最大的優勢。canna與 marantha的膠體混濁度大概0.24 到1.63 nm之間。竹芋的澱粉應用在compact cookies和水餃，透過描寫、比較和感受的使用者調查結果，可以看得出來添加百分之二十竹芋粉就可以達到使用者對產品的接受和滿意。竹芋研究的結果給食品工業帶來有益的相關資訊。另外，它還提供包括食品配方和紡織工業發展的出發點。
並列摘要
Arrowroot refers to a group of tropical South American plants. Since arrowroot is an excellent source of starch (> 85 %), it has been lately used in the food industry for many food items such as puddings, sauces, and cooked foods. Experiments were conducted to evaluate physico-chemical properties and application of starches from two species of arrowroot: Marantha arundinacea (marantha) and Canna edulis (canna). Both of marantha and canna starches showed high values of starch content and carbohydrate while minor constituents such as moisture, ash, proteins, phosphorus and fats were limited. It is possible to produce starch high quality production. Canna displayed higher amylose contents and a disk-shape of starch granules than those of marantha, which correlated with higher gelatinization ability than starch isolated from marantha. These genotypes of arrowroot classified as B-type pattern in X-ray diffraction. Differential scanning calorimetry (DSC) experiment revealed that the initial temperature of the canna starch granules at 69.80 °C, was higher than that (69.60 °C) of the marantha starch granules. canna starch had higher enthalpy (mean 10.54 mJ/mg) than those of marantha starch (mean 6.64 mJ/mg). Canna starch has a less ordered structure and/or weak bonding than the marantha starch. Canna starch represented a valuable source of high quality starch that can be used as thickening agent in the food industry. However, marantha starch displayed lighter color than canna starch sample, which gives the marantha an advantage value in food application. The turbidity of these genotypes gel ranged from 0.24 to 1.63 nm, which suggested that a clear, thickened mixture is also produced by arrowroot starch and it may be a desirable feature of pie fillings. The application of arrowroot starches exhibited on compact cookies and pork dumplings, which sensory panelists agreed by descriptive, discrimination and affective test. The adapted arrowroot starches (for cookies) or adding 20 % arrowroot starch (for dumplings) into receipt of common (cassava) starch is possible with the high score acceptability from panelists. This study on arrowroot application in food processing gives useful practical information on the development of industrial cooking processes. Moreover, it represents a starting point for further investigations on the contributions and inclusion of the intact starch granules in food formulations, as a major contributor to texture development.