研究修飾樹薯粉與米穀粉製作之無麩質餅乾的理化性質

餅乾在世界各國都是最受歡迎的烘焙產品之一。餅乾是實用的食品，因為具有可以隨時食用，而且保質期較長的特性。然而，大多數的餅乾產品都是使用含有麩質的小麥粉製作而成的。小麥粉的使用存在著健康相關的問題，此外，發展中國家進口小麥的高成本需要其它穀粉來替代餅乾生產中的小麥粉，以確保其可持續性和糧食安全。樹薯粉含有高比例的直鏈澱粉，可提高抗性澱粉的含量，食用含有高比例的直鏈澱粉之食品可降低升糖指數。本研究以研究使用不同比例的修飾樹薯粉及米穀粉製作餅乾對感官、物理（硬度、水分含量、顏色和微觀結構）、化學性質（灰分、粗脂肪、粗蛋白、碳水化合物及抗氧化物）的影響。在本研究中，使用不同比例修飾樹薯粉及米穀粉（30:70、50:50、70:30）混合製作餅乾。結果顯示，修飾樹薯粉的比例愈高，餅乾之硬度、亮度(L*)、灰分、粗脂肪、碳水化合物及抗氧化物測得之數值愈高。但也隨著修飾樹薯粉的比例愈高，其水分含量、亮度 (L*)、黄度 (b*) 和粗蛋白測得之值愈低。透過3D雷射顯微鏡觀察餅乾的表面，發現比起小麥粉製作的餅乾，使用修飾樹薯粉及米穀粉製作的餅乾具有更粗糙的表面。在電子顯微鏡下得到之餅乾微觀結構相片上，由修飾樹薯粉及米穀粉混合物製作的餅乾比純米穀粉製作的餅乾（對比）具有更緊密的結構和更小的孔隙。根據感官、物理及化學性質的結果，製得的無麩質餅乾以修飾樹薯粉及米穀粉(50:50)為最佳比例。對於未來研究，建議以其他成分添加強化並預期具商業化之潛力。

關鍵字

餅乾；修飾樹薯粉；米穀粉；無麩質

並列摘要

Cookies are one of the most popular bakery products in various countries. Cookies are suitable food products because they can be eaten anytime and have a relatively long shelf life. Almost all cookies were made from wheat flour which contains gluten. However, deficiencies such as health problems (celiac disease) related to gluten consumption. Moreover, the high cost of wheat imports by developing countries require alternative flours substituting the wheat flour in cookies production for their sustainability and food security. Modified cassava flour (Mocaf) is flour made from cassava which is fermented using lactic acid bacteria (LAB) microbes. Mocaf can be used as an alternative to the wheat flour while supporting the development of Indonesian local food products. Mocaf contains high amylose to increase resistance starch, foods containing high amylose can decrease the glycemic index. The study aimed to investigate the effect of different Mocaf and rice flour ratios on sensory, physical (hardness, color, restructured of cookies surface, microstructure of cookies (SEM), and chemical (moisture content, ash content, crude fat, crude protein, carbohydrate, and DPPH free radical scavenging ability) properties. In the study, cookies were made from Mocaf and rice flour in different ratios (30:70, 50:50, 70:30). The results indicated that the higher ratio of Mocaf gave the higher value of hardness, redness (L*), ash content, crude fat, carbohydrates, and DPPH free radical scavenging ability, whereas gave the lower value of moisture content, lightness (L*), yellowness (b*), and crude protein. The surface results of cookies, when viewed with a 3D laser microscope, showed that cookies with a mixture of Mocaf and rice flour had a rougher surface than control cookies. The microstructure of cookies using SEM showed that cookies made from a mixture of Mocaf and rice flour had a tighter shape and smaller pores than cookies made from rice flour only (control). Based on the sensory, physical, and chemical properties of cookies, the best treatment for gluten free cookies was made from Mocaf and rice flour in the ratio of 50:50. Fortification with other ingredients is suggested and will be implemented and commercialized in the future.

並列關鍵字

cookies ； Mocaf ； rice flour ； gluten-free

參考文獻

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