不同加工方法對虎堅果漿抗氧化力及理化性質影響

Effect of different processing methods on antioxidant activity and physicochemical properties of tigernut milk

唐菀柔(Tang Wan-Rou)

指導教授 ： 林貞信

國立屏東科技大學/農學院/食品科學系所/碩士(2021年)

https://doi.org/10.6346/NPUST202100365

摘要

虎堅果(Cyperus esculentus L.)為一種可食性塊莖，主要種植在埃及和奈及利亞等國家；虎堅果富含大量油脂(30%)、膳食纖維(15%)、澱粉(29%)和生物活性物質，其單元不飽和脂肪酸約佔總脂肪的70-72%，可降低罹患心血管疾病、糖尿病等慢性疾病之風險。虎堅果漿(Horchata de chufa or kunnu aya)是一種在西班牙及西非國家盛行的一種飲料；其使用浸泡過的虎堅果研磨製成，在當地通常未經過加熱及添加其他成分，這使虎堅果漿存在食品安全及口感不佳的問題，不易在一般通路上販售。為了改善虎堅果漿的食品安全及適口性問題，在研磨虎堅果後去除大部分纖維並充分加熱。由於虎堅果富含澱粉(29%)，在加熱熟化虎堅果漿的過程中容易產生澱粉糊化現象，導致虎堅果漿黏度上升。本研究分別以焙炒虎堅果(110, 130, 150℃/30, 60 min)、虎堅果漿的離心(500, 1000, 1500 rpm/10 min)或酵素處理(0, 0.5, 1, 2%，w/w)三種不同的加工方式製作虎堅果漿(虎堅果：水=1：5，w/w)，藉以減少加熱熟化後澱粉產生糊化的現象，並探討其抗氧化力的變化。實驗結果顯示，不論焙炒、離心或酵素處理都可以減少虎堅果漿糊化現象，其中以酵素處理的效果最好。在抗氧化力實驗中，在150℃焙炒60分鐘有最高的總酚類化合物含量(231.49 mg GAE/100 mL)、DPPH自由基清除能力(73.61%)及還原力(0.75)。綜上所述，虎堅果經焙炒製作成虎堅果漿或經酵素處理可以增加抗氧化能力，並有效減少因糊化現象造成之黏稠，改善產品適口性。經最佳操作條件之選定與評估後，以虎堅果漿黏度與抗氧化力作為評選條件，挑選4種方法加工之虎堅果漿（虎堅果經150℃焙炒60分鐘、酵素處理2%及1000或1500 rpm離心）進行感官品評。研究結果顯示，添加2%酵素之虎堅果漿具有最好的接受度。

關鍵字

虎堅果漿 ； 焙炒 ； 酵素處理 ； 離心 ； 抗氧化力

並列摘要

Tigernut (Cyperus esculentus L.) is an edible tuber that mainly cultivated in the Egypt and Nigeria. Tigernuts contain a high amount of oils (30%), dietary fiber (15%), starch (29%) and bioactive substance; Studies have shown unsaturated fatty acids of tigernuts accounted for about 70-72% of total fat, it can reduce the risk of chronic diseases, such as cardiovascular disease and diabetes. Tigernut milk (Horchata de chufa or kunnu aya) is a popular beverage in Spain and West African countries. It made from soaked and ground tigernuts, but it is usually served as raw without sterilization or mixed with other ingredients to adjust the texture and shelf-life. This came up the food safety problem for the drink and impurity of tigernut nutrients of the products. Tigernut has a lot of starch (29%) that is easy to be gelatinized during the heating process, and made the viscosity of the drink thicker different. In this study, the tigernut milk (tigernut: water = 1:5, w/w) was processed by three different processing methods: roasting (110, 130, 150℃/30, 60 min), centrifugation (500, 1000, 1500 rpm/10 min) or enzyme treatment (0, 0.5, 1, 2%，w/w), in order to reduce the effect caused by gelatinization of tigernut milk, then evaluated the antioxidant properties of tigernut milk was also accessed. The results showed that no matter roasting, centrifugation or enzyme treatment can reduce the gelatinization effect. Among then the enzyme treatment was the best method. In the antioxidant capacity result, roasting at 150°C for 60 minutes had a better total phenolic compound content (231.49 mg GAE/100 mL), DPPH free radical scavenging activity (73.61%) and reducing power (0.75). In summary, roasting or enzyme treatment can increase the antioxidant capacity of tigernut milk, effectively reduce the gelatinization of tigernut milk and improve product palatability. After optimum operating conditions of selection and evaluation, the tigernut milk was selected by four methods based on the viscosity and antioxidant activity (roasting at 150°C for 60 minutes, adding enzyme treatment 2%, centrifuging at 1000 or 1500 rpm) for sensory evaluation test. Results of the sensory showed that the best preference of tigernut milk was processed by 2% enzyme treatment.

並列關鍵字

Tigernut milk ； Roasting ； Enzyme treatment ； Centrifugation ； Antioxidant activity

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