頁籤選單縮合
題名 | 以相轉變探討年糕之安定性=Investigation on the Stability of Neinkau with Phase Transition |
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作者 | 黃瑞美; 葉貞吟; 張為憲; 呂政義; | 書刊名 | 食品科學 |
卷期 | 22:5 1995.10[民84.10] |
頁次 | 頁494-504 |
分類號 | 463.7 |
關鍵詞 | 相轉變; 玻璃轉換溫度; 年糕; 多元醇; Phase transition; Glass transition temperature (Tg); NeinKau; Retrogradation; Polyol; |
語文 | 中文(Chinese) |
中文摘要 | 本研究是以相轉變來探討年糕貯存之安定性及多元醇等之影響。選用臺中糯70號(TCW 70)精白米為原料,以濕磨法並添加不同多元醇進行製作,分置5及25℃貯存,以示差掃描熱分析(DSC),並配合物性及官能品評,探討年糕之Tg'、澱粉回凝及貯存變化。結果新鮮年糕水分約41%,水活性在0.90~0.94,貯存間並無變化;但質地會變硬脆並失粘彈性,且5℃貯存第一天,硬度增加最顯著。新年糕以添加麥芽糊精者較堅實,添加Polydextrose者次之,純蔗糖或果糖製作者最軟;貯存後變異極大,添加果糖老化最快,麥芽糊精次之,蔗糖則老化最慢;即傳統以蔗糖製作者口質最佳。年糕貯存,由硬度測其老化程度與米澱粉凝膠回凝成正比,但Tg'變化不大;且Tg'較高者,其安定性並未增加,因此老化速率與Tg'之相關性仍有待探討。 |
英文摘要 | The stabilities of NeinKau and the effects of polyol etc. wee studied with phase transitions. The NeinKau was mde form TCW 70 waxy rice, and them stored at 5 and 25℃, respectively. the changes in Tg' and starch retrogradation of Neinkau were examined during the storage period. The quality of Neinkau was assessed by both the rheolgical properties and sensory evaluation. The results indicated that the mositure contents of fresh NeinKau was about 40%, and water activities ranged from 0.90~0.94. both did not change significantly during the storage period. The firmness of fresh neinKau was the highest with maltodxtrin, followed by Poluydextrose while sucorse or frutose was the lowest. The gelatinized starch occurred during the first week of storage. The degree of retrogradation progressed most with fructose, then maltodextrin, and sucrose was the slowest during aging. The staling of NeinKau was in proportion to the degree of retrogradation of starch. However, the changes in Tg' of NeinKau were not significant. Therefore, the correlations between the staling rate and Tg' required the further study. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。