探討以米與虎堅果粉混合製作無麩質吐司麵包的理化性質

Study on Physicochemical Properties of a Gluten-Free Bread Made of Mixture of Rice (Oryza sativa L.) and Tigernuts (Cyperus esculentus L.) Flour

阮明科(Nguyen Minh Khoa)

指導教授 ： 林貞信

國立屏東科技大學/國際學院/食品科學國際碩士學位學程/碩士(2020年)

https://doi.org/10.6346/NPUST202000353

摘要

現今，消費者越來越重視健康問題，許多消費找正在尋找良好食物，同時兼顧健康也可以長期食用的產品。由於部分的消費者因為健康因素無法食用含有麩質的產品，對於無麩質產品的需求越來越高，從而造成市場上對無麩質產品有更高營養價值的要求。虎堅果 (Cyperus esculentus L.) 在西班牙及非洲是一種非常熱門的植物，其不含麩質且含有高含量的纖維和健康的油脂，是一項極具潛力的無麩質米食產品。在本研究中，麵包由米粉(100％，80％，60％) 和虎堅果粉 (0％，20％，40％) 的粉類混合物加入不同比例的水溶性膠體 (0％，1 + 1％，2％的三仙膠和羥丙基甲基纖維素 (HPMC))，並使用自動麵包機製成。結果表明，和小麥麵包 (2.91%和2.26%) 相比，虎堅果麵包 (0-20-40％) 提升了油脂 (1.53-4.55-7.20％) 和總膳食纖維含量 (2.71-3.31-5.00％) 。但是，隨著虎堅果含量的增加，蛋白質 (2.65-2.03-1.73％) 和碳水化合物 (53.44-38.99-37.74％) 下降。 在外部特性中，與小麥麵包(1545.13 cm3) 相比，添加2％ HPMC在20% 及40％ 的虎堅果樣品中可提升麵包的體積 (1071和927.55 cm3) ，但是在1+1％三仙膠和HPMC樣品中，雖然體積減少 (838.17和749.82 cm3) 但結構更加穩定。在質地分析結果中，1 + 1％三仙膠和虎堅果20％的HPMC的硬度測試結果為 (0.45 kgf) 最接近小麥麵包(0.21 kgf)，而100％的米麵包最硬 (5.09 kgf)。
升糖指數 (eGI) 結果顯示20％和40％的虎堅果樣品的結果介於70-75之間，這表明虎堅果麵包是高GI產品，但仍低於小麥麵包 樣品。感官品評結果顯示，與商業無麩質麵包相比，添加1 + 1％三仙膠和HPMC在含有20％虎堅果的樣品中，具有最高的可接受性得分和更好的質地。綜上所述，添加虎堅果可以使無麩質麵包的膳食纖維和脂肪含量增加，添加HPMC在增加麵包的大小和降低硬度方面也發揮了良好的作用，而添加三仙膠對於在烘烤中將混合物固定在一起並沒有太大的作用。未來建議尋找其他可以增強混合物彈性的水溶性膠體，以便得到良好無麩質麵包的理想特性。

關鍵字

虎堅果 ； 無麩質麵包 ； 水膠體 ； 膳食纖維 ； 感官品評

並列摘要

Nowadays, health-conscious consumers are seeking for a better food that address both health and sustainability concerns. People who can’t consume gluten due to their health condition are seeking for more gluten-free products, leading to the high demand of gluten-free products on market that have higher nutrition value for their diet. Tigernuts (Cyperus esculentus L.) is a popular food in Spain, it contains no gluten, high in fiber and good oils, potentially for gluten-free products processing among with Japonica rice (Oryza sativa L.). In this study, breads were made by flour mixture of rice (100%, 80%, 60%) and tigernuts (0%, 20%, 40%), and different ratios of hydrocolloids (xanthan gum and hydroxypropyl methylcellulose (HPMC) at 0%, 1+1%, 2%) with an automatic bread maker. Results showed that increased tigernuts (0-20-40%) did bring higher oil (1.53-4.55-7.20%) and total dietary fiber content (2.71-3.31-5.00%) compared to control wheat bread (2.91 and 2.26%). But a decrease in protein (2.65-2.03-1.73%) and carbohydrate (53.44-38.99-37.74%) with higher proportion of tigernuts added. For external characteristics, 2% HPMC did increase the volume of 20% and 40% tigernuts samples (1071 and 927.55 cm3) compared to CR (512 cm3), but structure was more stable on 1+1% xanthan gum and HPMC samples (with volume 838.17 and 749.82 cm3). For texture results, 1+1% xanthan gum and HPMC with 20% tigernuts has the hardness closet result (0.45 kgf) compared to control rice (0.21 kgf) while 100% rice bread was hardest (5.09 kgf). Estimated glycemic index results also showed 20 and 40% tigernuts samples had result ranging from 70-75, which indicated tigernuts breads are high glycemic index product, but still lower than control wheat samples. Sensory evaluation results showed that 20% tigernuts with 1+1% xanthan and HPMC sample has the most acceptance score and better texture mouthfeel than commercial gluten-free bread. In conclusion, additional of tigernuts did bring some positive enhancement of nutrition on a gluten-free bread in dietary fiber and fat content, HPMC also did a good function on increased the loaf size and lower hardness while xanthan gum did not work well enough to hold the mixture together during baking. Suggestion for finding a different hydrocolloid that can enhance the elasticity of the mixture for obtained a desirable characteristic of a gluten-free bread in the future.

並列關鍵字

tigernuts ； gluten-free bread ； hydrocolloids ； dietary fiber ； sensory evaluation

參考文獻

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