膨發擠壓黃豌豆及糙米之研究

Study on collet extrusion of yellow pea with brown rice

米羅培(Veerapat Natimakul)

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(2022年)

https://doi.org/10.6346/NPUST202200064

摘要

近年來，消費者願意接受新的食品產品，因為他們想要有健康、可持續性與方便的飲食。食品擠壓是一種先進的食品加工技術，能將食品原料轉換成預糊化與膨發的形式。一般來說，膨發點心大都是由高澱粉材料通過油炸或擠壓加工製成的。黃豌豆（Pisum sativa L.）是一種豆類有小的球形種子，富有蛋白質但低油脂，此外，黃豌豆還含有多種植物化學物質，其中總酚含量可預防慢性疾病。使用黃豌豆代替澱粉材料作為主原料可以增加這樣食品的營養吸引力。膨發擠壓是一種廣泛應用在膨發點心的生產上，原料透過運轉下膨發擠壓機高剪切力引發的高溫條件變成熟化且膨發的產品。在本研究中，實驗分為兩個部分；第一部分黃豌豆以膨發擠壓基在不同的螺軸轉速(320, 350 and 380 rpm) 、模具開孔數 (4, 8 and 12) 和固定的套筒溫度110 °C進行研究，找出最佳膨發點心的理化性質，即是膨發率、容積密度、吸水性指標 (WAI)、水溶性指標 (WSI)、顏色、總酚含量與DPPH自由基清除能力。依照實驗結果，在380 rpm螺軸轉速和 4 個模具開孔數的擠壓條件下，膨發黃豌豆點心有最佳的物理性質；在350 rpm 的螺軸轉速和12 個模具開孔數下，膨發黃豌豆點心有著最小的總酚含量下降，然而在320 rpm的螺軸轉速和12 個模具開孔數下，膨發黃豌豆點心有著最高的DPPH 自由基清除能力。在第二部分實驗，選擇由第一部分實驗得到的最佳膨發擠壓機操作條件：350 rpm 的螺軸轉速和4 個模具開孔數，去加工黃豌豆與以三種不同比例(30%、20%、10%)混合的糙米。結果顯示、添加糙米可顯著改善膨發黃豌豆糙米點心的物理性質，有最佳物理性質與最高DPPH自由基清除能力的膨發點心發現在70% 黃豌豆和 30% 糙米的比例。雖然總酚含量隨著添加糙米有些微地下降，但在3種不同比例的原料間，總酚含量沒有顯著差異。由基本成分分析結果顯示，90%黃豌豆與10%糙米有最高蛋白質含量(23.54%)，而70%的黃豌豆添加30%糙米組合有最低脂肪含量(0.92%)。最終，感官分析結果確認70%黃豌豆與30%糙米的組別有最好的總體接受度。由以上之結果，糙米添加改善了膨發黃豌豆糙米點心的物理性質，同時略微降低了植化素含量，並且成功地使用了具有更好營養價值的黃豌豆和糙米製成了膨發黃豌豆糙米點心。

關鍵字

膨發點心 ； 黃豌豆 ； 糙米 ； 膨發擠壓機 ； 營養

並列摘要

Recently, consumers are more willing to explore new food products because they want to have a healthy, sustainable and convenient diet. Food extrusion is a state-of-the-art food processing technology which can transform raw food ingredients into a pregelatinized and expanded form. General speaking, puffed snacks are mostly made of high starchy materials by deep-frying or extrusion processing. Yellow pea (Pisum sativa L.) is a legume which has a small spherical seed that contains a high amount of protein content but less oil. In addition, yellow pea also has various phytochemicals, in which total phenolic content (TPC) could prevent from chronic diseases. The use of yellow pea as a major ingredient in snack foods would help to increase the nutritional appeal of these foods. Collet extrusion has been widely applied on the production of puffed snacks. Raw materials go through the high temperature induced by the high shear condition of an operated collet extruder, and become cooked and expanded products. In this research, experiments were separated into 2 parts. In the first part, the yellow pea was studied by a collet extruder at different screw speeds (320, 350, and 380 rpm), die-opening (4, 8, and 12 holes), and not changed die-temperature 110°C for the optimal physicochemical properties, i.e., expansion ratio, bulk density, water absorption index (WAI), water solubility index (WSI), color, TPC degradation, and DPPH free radical scavenging activity. According to the results, puffed yellow pea snacks produced by a screw speed of 380 rpm with 4 die-opening had the best physical properties. Yellow pea puffed snacks produced by a screw speed of 350 rpm with 12 die-opening had a least reduction of TPC, whereas produced by a screw speed of 320 rpm with 12 die-opening had the highest DPPH free radical scavenging ability. In the second part of experiments, a screw speed of 350 rpm with 4 die-opening were selected as the optimal operating conditions of the collet extruder from the first part of experiments to process yellow pea mixed with brown rice in 3 different ratios (30, 20, and 10%). The results showed that the physical properties of puffed yellow pea-brown rice snacks were significantly improved with addition of brown rice. The best physical properties and highest DPPH free radical scavenging ability of puffed snacks were noticed at the ratio of 70% yellow pea to 30% brown rice. Even though the TPC was slightly decreased with addition of brown rice, it did not show significant difference among the 3 different ratios of materials. The proximate analysis results demonstrated that the ratio of 90% yellow pea to 10% brown rice had the highest protein content (23.54%) while the lowest fat content (0.92%) was observed at the ratio of 70% yellow pea to 30% brown rice. Finally, the sensory evaluation results confirm that puffed snacks produced at the ratio of 70% yellow pea to 30% brown rice had the highest overall acceptance score. Henceforth, the addition of brown rice improved physical properties of puffed yellow pea-brown rice snacks, while it slightly decreased phytochemical contents, and puffed yellow pea-brown rice snacks were successfully produced using more nutritious yellow pea and brown rice.

並列關鍵字

puffed snacks ； ัyellow pea ； brown rice ； collet extruder ； nutrition

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