Porang Glucomannan Gel 和氫氧化鈣對米麵條的物理性質 及烹調品質的影響

The Effects of Porang Glucomannan Gel and Ca(OH)2 on the Physical Properties and Cooking Quality of Rice Noodles Production

紐奧莉(Nur Aulia Ramadhani)

指導教授 ： Jenshinn Lin ； Shao-Yang Hu

國立屏東科技大學/農學院/生物科技系/碩士(2022年)

https://doi.org/10.6346/NPUST202200101

摘要

米麵條是亞洲繼普通米粒之後消費最多的米製品類型，因為它們
營養豐富且符合食品標準。米麵條自古以來就是東亞和東南亞人民的主
食。通過對所用成分類型、配方組成和加工條件進行輕微修改，可以輕
鬆控制米粉的品種和品質。
魔芋葡甘露聚糖(Konjac Glucomannan)是從魔芋植物的塊根中提取
的，已被用作公認的安全 (GRAS) 食品成分。 Porang (Amorphophallus
Muelleri B) 是一種類似魔芋的植物，它的塊根被發現藉由形成凝膠質地
具有改善米麵條質。添加 Ca(OH)2 後，葡甘露聚糖中水鍵結形成的凝膠
會更穩定，導致凝膠形成熱不可逆或不可變的狀態，因此，預期可防止
米麵條產品變形。
因此，在本研究中，使用 2 個因子，即 1%-5%範圍內的 Porang
Glucomannan 凝膠和 0.2%-0.6%範圍內的 Ca(OH)2，的米麵條生產以
Design Expert 軟體內的反應曲面法之中央複合設計，以探討有最適地蒸
煮特性（蒸煮損失）、吸水率（ WAR）和色澤（ L*、a*、b*）。最佳
的米麵條產品也進行了組成化學成分、微觀結構、吸水率、蒸煮損失、
蒸煮時間和質地的分析。研究中對米麵條的吸水率、烹調損失、L*、a*
與 b*的反應分別是 136.64% 至 379.35%、 3.534% 至 10.84%、 83.16 至
87.61、 -0.41 至 -2.94 與 7.41 到 13.45，最佳米麵條生產條件是在 3.37%
porang glucomannan gel 和 0.45% Ca(OH)2，可取性(desirability)數值為
0.648。
依照 T 檢定的結果，在比較 Design Expert 11 預測反應的數據與實
驗室實際生產最適米麵條進行實際實驗的數據，在灰分含量、吸水率、
烹調損失、烹調時間和質地(硬度與彈性)並沒有存在顯著地(p<0.05)差異。

關鍵字

Porang 葡甘露聚糖 ； 米麵條 ； 義大利麵擠壓機 ； 反應曲面法

並列摘要

Rice noodles are the second-most consumed rice product in Asia after
plain, steamed rice for their nutritional value and consumer acceptance. Rice
noodles have been a staple in the East and Southeast Asian countries since
ancient times. Rice noodles varieties and qualities can be modified by control
the type of ingredients used, formulation compositions and processing
conditions.
Konjac glucomannan is extracted from the root tuber of the
Amorphophallus konjac plant. Porang (Amorphophallus Muelleri B) is a plant
similar to Konjac, and its tuber was found that had the potential to improve rice
noodles textures via gel texture formation. The gel formed by water bound in
glucomannan is more stable with the addition of Ca(OH)2, which converts the
gel into a thermo-irreversible state. Thus, it is expected to prevent rice noodles
from deforming. The usage of Porang Glucomannan Gel and and Ca(OH)2 was
predicted could give good phisycal and chemical characteristic of rice noodles.
Therefore, in this study, the rice noodles production with two-factors,
Porang Glucomannan Gel between 1%-5% and Ca(OH)2 between 0.2%-0.6%,
were studied by using the Central Composite Design (CCD) of the Response
Surface Methodology (RSM) in Design Expert 11 Software for optimal
cooking properties (cooking loss), water absorption ratio (WAR), and color
(L*, a*, b*). The optimal rice noodles product was also analyzed for its
proximate chemical composition, microstructure, water absorption ratio ,
cooking loss, cooking time, and texture. Responses of the study for the rice
noodles’ water absorption ratio, cooking loss, L*, a*, and b*, were 136.64% to
379.35%, 3.53% - 10.84%, 83.16 - 87.61, -0.41 - -2.94, and 7.41 - 13.45,
respectively. The optimum production condition of rice noodles was found at
3.37% Porang Glucomannan Gel and 0.45% Ca(OH)2 with a desirability value
of 0.648.
III
According to results of the t-test on comparing the values of predicted
responses from Design Expert 11 with the values from actual experiments of
the optimal rice noodles produced in the laboratory, there were no significant
differences (p<0.05) on ash content, water absorption ratio, cooking loss and
cooking time, as well as texture profile (hardness and springiness).

並列關鍵字

porang glucomannan ； rice noodles ； pasta extruder ； response surface methodology

參考文獻

Ahmed, I., Qazi, I.M., Li, Z. and Ullah, J., 2016. Rice Noodles: Materials,

Processing and Quality Evaluation: Rice Noodles: Materials, Processing

and Quality Evaluation. Proceedings of the Pakistan Academy of

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