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  • 學位論文

添加龍鬚菜對中式麵條理化性質之影響

Physicochemical Properties of Chinese Noodles Supplemented with Gracilaria tenuistipitata powder

指導教授 : 韓建國
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摘要


本研究將龍鬚菜烘乾磨粉後添加於麵條製品中,並探討不同粒徑、添加比例、殺菁前處理及活性碳對麵條理化性質及感官評估之影響。其內容包括: pH 值、水分含量、水活性、溶解度、澎潤力、保水力、總體密度、色澤、VBN、總生菌數、物性測定、烹煮性質、感官評估之試驗。 結果顯示,龍鬚菜乾燥後的成分分析顯示,其水分、粗蛋白、粗脂肪、灰分分別為 9.50%、15.30%、1.10%、20.12%,其中膳食纖維含量為42.18%。龍鬚菜經乾燥及過篩後,粉末的粒徑愈大其保水性、膨潤性及溶解度愈高,粒徑愈小則總密度愈大,不同粉末粒徑之保油性則無顯著差異。龍鬚菜粉末在相同取代量下,不同粒徑粉末在麵條色澤、物性、烹飪性質皆無顯著性差異,但在感官評估方面,以粒徑 246-147 m 添加製作之麵條與控制組有顯著差異。殺菁方面,加水量提高可降低龍鬚菜本身特有之風味,而時間增加則導致龍鬚菜本身質地變軟,並添加活性碳進行龍鬚菜前處理磨粉製作麵條,對其理化性質無顯著差異。添加 3%、6%、9%、12% 等比例之 10 倍水、30 秒殺菁龍鬚菜 147-74 m 所製成之龍鬚菜麵條,在色澤方面,隨著添加量提高,其 L 值及 b 值降低,a 值上升。在烹煮性質方面,添加量提高導致煮後含水率、煮後增重率及煮後增容率下降,煮後損失率則上升,顯示麵條結果較不完整。在物性方面,隨著添加量提高,其拉力及硬度遞減,拉升距離及拉升率遞增顯示麵條較不易斷裂。在感官評估方面,添加 3% 及 6% 龍鬚菜粉與純麵粉製作之麵條得分最相近,而添加 9% 以上的組別,在品評各項目分數均低於其它組別。

關鍵字

麵條 龍鬚菜 粒徑

並列摘要


The objectives of this study were to exam the functional properties of Gracilaria tenuistipitata and to evaluate its further use in noodle making. Specimens Gracilaria tenuistipitata was examined on the aspects of their pH value, moisture content, water activity, solubility, swelling, water holding capacity, bulk density, color, VBN, total plate count, texture, cooking properties and sensory evaluation test. The results indicated that the oven-dried Gracilaria tenuistipitata contained 9.50% moisture, 15.30% protein, 1.10% fat, 20.12% ash and 42.18% dietary fiber. Water holding capacity, solubility, swelling and bulk density capacity increased significantly (P < 0.05) with an increase in particle size. However, there is no significant difference (p > 0.05) between oil binding capacity and particle size reduction. With the replacement of the same amount of powder of Gracilaria tenuistipitata in noodle, the color, physical and cooking properties of the noodle show no significant differences. But the noodles with size of 246-147 mm produced significant differences in the sensory evaluation. As for Blanching, adding the water would lead to a better flavor, the longer the water preserved in, and the softer the texture. On the other hand, it shows no significant differences in their physical and chemical properties when adding the produced activated carbon into the noodles before the treatment. With 3%, 6%, 9% and 12% of pre-treatment Gracilaria tenuistipitata substitution in noodle, reductions of L value, b value, hardness, cooking volume, cooking moisture content, and cooking weight, but increase of cooking loss and b value. In addition the sensory evaluation scores of noodle, the product with 3% and 6% Gracilaria tenuistipitata powder is better than other test group.

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