添加益全香米米糠對蛋捲理化性質之影響

Physicochemical Properties of Egg Roll Supplemented with Rice Bran Powder

劉育昇(Yu-Sheng Liou)

指導教授 ： 韓建國

亞洲大學/健康學院/保健營養生技學系碩士班/碩士(2011年)

摘要

本研究將米糠烘乾磨粉後添加於蛋捲製品中，並探討不同粒徑、不同糖及不同油脂的添加比例對蛋捲理化性質及感官評估之影響。評估指標包括： pH 值、水分含量、水活性、溶解度、澎潤力、保水力、比體積、色澤、吸水性指標、水溶性指標、脂質品質分析、總生菌數、物性測定、烘培損耗及感官評估試驗等。
結果顯示，米糠粉乾燥後的一般成分分析顯示，其水分、粗蛋白、粗脂肪、灰分分別為 10.77%、13.52%、21.13%、8.62%，其中膳食纖維含量為25.64%。米糠粉經乾燥及過篩後，粉末的粒徑愈大其保水性、保油性及膨潤性愈高，粒徑愈小則溶解度和總密度愈大。不同糖之蛋捲色澤、物性、烘培品質除黑糖外皆無顯著性差異，而在感官評估方面，以赤砂糖添加製作之蛋捲在各品項中皆獲得最高分數；吸水性指標及水溶性指標方面，黑糖有較高之吸水性指標，水溶性指標則以白砂糖有較高之測定值。不同混合油脂之蛋捲色澤、物性、烘培品質除酥油外皆無顯著性差異，而在感官評估方面，以酥油混合橄欖油製作之蛋捲在各品項中皆獲得最高分數；吸水性指標及水溶性指標方面，酥油有較高之吸水性指標，水溶性指標則在各實驗組間無顯著性差異。米糠粉末在相同取代量下，不同粒徑粉末在蛋捲色澤、物性、烘培品質，以＞100 mesh粒徑組實驗組在統計上有顯著差異性，但在感官評估方面，各實驗組間則無顯著性差異。添加 10%、15%、20% 等比例之未過篩米糠所製成之米糠蛋捲，在色澤方面，隨著添加量提高，其 L 值、a 值 及b 值皆無顯著性差異。在烘培品質方面，添加量提高導致水活性、水份、吸水性指標、水溶性指標及損失率上升。在物性方面，隨著添加量提高，其脆度在各實驗組間無顯著性差異，比體積方面則隨著添加量提高，其體積皆有明顯遞減的趨勢。在感官評估方面，添加 20% 米糠粉與純麵粉製作之蛋捲得分在各項目品評分數最相近。在12週貯藏期間過氧化價、酸價、TBA價皆微量增加而pH值則下降，物性及感官評估方面，在12週貯藏期間皆無明顯變化，統計上無顯著性差異。

關鍵字

蛋捲 ； 米糠 ； 粒徑 ； 膳食纖維

並列摘要

The purposes of this study were to examine the functional properties of rice bran and to evaluate its further applications for making egg roll. Basing on tests of pH value, moisture content, water activity, solubility, swelling, water holding capacity, bulk density, specific volume, L、a、b value, water absorption index, water solubility index, oil quality, total plate count, physical property, baking loss and sensory evaluation. We found that the moisture, protein, fat, ash, and dietary fiber components of the oven-dried rice bran were 10.77%, 13.52%, 21.13%, 8.62% and 25.64%, respectively. With increasing in rice bran particle size, the water holding capacity, oil binding capacity, solubility, swelling and bulk density capacity increased significantly (P < 0.05), whereas, the solubility and bulk density capacity decreased significantly (P < 0.05). Egg rolls supplemented with different sugars showed no significant differences in color, physical and baking properties, except in the addition of brown sugar. Furthermore, the results of sensory evaluation tests revealed that the egg roll supplemented with golden brown sugar have the highest scores. Additionally, brown sugar has the highest scores in water absorption index, whereas white sugar has the highest scores in water solubility index. Except for supplementing with shortening oil, there are no significant differences in the color, physical and baking properties of the egg roll supplement with oils and fats. In addition, the egg roll supplemented with the mixture of olive oil and shortening oil have the highest scores in various items of the sensory evaluation test. Furthermore, the shortening oil has strogest in water absorption index, while, there is no significant difference (p > 0.05) in water solubility index. As the size of rice bran flour become greater than 100 mesh, the color, physical and baking properties of the egg roll has increased significantly (P < 0.05). However, no significant differences were detected in the sensory evaluation.
The egg roll supplemented with 10%, 15% and 20% of pre-treatmented rice bran. Showed no difference in the values of L, a and, b value. However the moisture content, water activity, water absorption index, water solubility index, baking loss, and texture were increased when the addition of rice bran was increased. In addition, the product supplemented with 20% rice bran powder has the highest score in the sensory evaluation. During twelve weeks storage of egg roll, the values of peroxide value, acid value, and TBA value were increased, whereas, pH value was decreased. On the other hand, the sensory evaluation and texture showed no significant difference (p > 0.05) in this storage period.

並列關鍵字

egg roll ； rice bran ； particle sizes ； dietary fiber

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