頁籤選單縮合
題 名 | 芋之理化性質及其對質地的影響=Physicochemical Properties of Taro and Their Effects on the Texture Profile |
---|---|
作 者 | 張永和; 楊繼宸; 王俊權; | 書刊名 | 食品科學 |
卷 期 | 26:4 1999.08[民88.08] |
頁 次 | 頁371-383 |
分類號 | 434.33 |
關鍵詞 | 芋; 理化性質; 質地; 黏質; β-澱粉酶; Taro; Physicochemical properties; Texture profile; Mucilage; β-amylase; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究針對本地產四種芋樣品,探討其理化性質及質地上的差異,並進一步了解組成分與質地間之關係性。實驗內容包括一般化學成分分析、澱粉、直鏈澱粉與黏質含量、澱粉之水解?活性、芋粉成糊性質、黏質黏度及芋塊質地剖面分析等。結果顯示,樣品組成分之組蛋白質、粗脂肪、粗纖維、灰分、直鏈澱粉及黏質的含量差異達顯著(p<0.05)。芋之β-澱粉?於pH5與60℃下具最大活性,不同樣品之活性介於1300~1600μ mole maltose/min/gm-fresh taro。芋粗黏質於pH-2~3時黏度最大,溶液呈現剪稀性非牛頓流體性質。芋粉溶液熱安定性差,其連續黏度指標值之熱糊黏度值與粗蛋白質、粗脂肪、直鏈澱粉、粗黏質等含量及粗黏質黏度值成顯著相關性。芋塊質地剖面分析參數(附著力除外)與芋粗黏質黏度值成顯著相關性,附著力則與β-澱粉?活成負相關性(p<0.01)。連續黏度指標值之黏度下降及冷糊黏度值與質地參數之咀嚼性及膠質感呈現正相關性(p<0.05)。 |
英文摘要 | Investigation into the physicochemical and textural properties of taro samples grown in Taiwan was performed. The correlations between physicochemical properties and textural properties of taro flour and taro cube were also examined. The properties studied included proximate analysis, starch content, amylase content, mucilage content, amylase activity, and pasting behavior of taro flour. The viscosity of mucilage extracted from taro and the texture profile of taro cube were also determined. Results indicated that the contents of crude protein, crude lipid, crude fiber, ash, amylase and mucilage of different taro samples were significantly different (p<0.05). The optimum activity of β-amylase from different taro samples was found around pH5 and 60℃, which were ranged from 1300 to 1600 μmole maltose/min/gm-fresh taro. Crude mucilage extracted from taro showed the highest viscosity at pH2~3, and the flow behavior revealed of the non-Newtonian shear-thinning pattern. The viscosity of taro flour solution was lower at high temperatures, and the hot paste viscosity of Brabender Viscoamylographic indices were significantly correlated with the contents of crude protein, crude lipid, amylase, crude mucilage, and with to the viscosity of crude mucilage. With the exception of adhesiveness, the texture profile parameters of taro cube were significantly correlated with the viscosity value of crude mucilage while the activity of β-amylase was found to be negatively correlated with the adhesiveness parameter (p<0.01). The breakdown and cold paste viscosity of Brabender Viscoamylographic indices were found to be positively correlated with the chewiness and gumminess of the texture profile parameters (p<0.05). |
本系統中英文摘要資訊取自各篇刊載內容。