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題名 | 製備方式與原料顆粒大小對玉米糰性質之影響=Effects of Processing Methods and Particle Sizes of Raw Materials on the Properties of Masa |
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作者 | 王四全; 張永和; 王俊權; Wang, Szu-chuan; Chang, Yung-ho; Wang,Roger Chiun C.; |
期刊 | 食品科學 |
出版日期 | 19961000 |
卷期 | 23:5 1996.10[民85.10] |
頁次 | 頁730-738 |
分類號 | 463.36 |
語文 | chi |
關鍵詞 | 鹼水煮; 擠壓; 玉米糰; 質地剖析法; Lime-cooked; Extrusion; Masa; Texture profile analysis; |
中文摘要 | 本研究探討製備方式(傳統鹼水煮、單軸及雙軸擠壓)與原料顆粒大小對玉米糰性質之影響。實驗中傳統方式採用整粒玉米,擠壓方式則採玉米細粉、玉米粗粉、玉米細粒三種原料。結果顯示於低擠壓溫度(<100℃)及低螺軸轉速(單軸者,<56rpm;雙軸者,<130rpm)下可以擠匯方式製得玉米糰。同方式製備而得的玉米糰之色差值較為接近。質地剖析結果則顯示,內聚力與彈性均是單軸擠壓者最大,雙軸擠壓次之,而傳統方式最低;附著力則差異較小。其他特性如硬度、咀嚼性、膠質感則有較大差異。 |
英文摘要 | This study was undertaken to investigate the effects of the process (traditional lime-cooked method, single-screw extrusion and twin-screw extrusion)and the particle sizes of raw materials on the properties of prepared masa. The raw material used for the traditional method was whole grain of yellow corn, and those used for the extrusion methods were corn flour, corn cone and corn grit. Results indicated that the preparation of masa by using extrusion technology was feasible when the extruders were operated at low temperature (<100℃) and low screw speed (single screw extruder, <56rpm; twin screw extruder, <130rpm). The L, a, b values of masa prepared by the same process were similar. Results of the TPA showed that the masa prepared using single-screw extrusion had the highest values of cohesiveness and springiness while those obtained using twin-screw extrusion and the traditional method had the middle and the lowest values, respectively. The adhesiveness values of the different samples did not show much divergence. However, other TPA attributes, such as firmness, chewiess and gumminess showed significant differences among the samples. |
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