Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/96001
標題: Evaluation and application of cold plasma technology on modifying the physicochemical properties of banana starch
冷壓電漿處理對香蕉澱粉理化性質及其應用之探討
作者: Tsung-Yen Wu
吳宗諺
關鍵字: 香蕉澱粉
抗性澱粉
昇糖指數
電暈放電
冷電漿
澱粉特性
banana starch
resistant starch
glycemic index
corona electrical discharge
cold plasma
starch property
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摘要: 香蕉在台灣以北蕉(Musa Pei Chiao)為主要栽培品種,近年發生產銷失衡的現象造成農民的損失,因此香蕉多元化加工開發是較佳解決此問題的方法。本試驗主要為添加不同比例的香蕉澱粉取代高筋麵粉,探討製作麵糰之流變性質、吐司的品質、昇糖指數、和感官品質,另外也觀察吐司在儲存過程中的品質變化情形。結果顯示添加香蕉澱粉的吐司質地和全麵粉所製作的質地和口感都不一樣,且香蕉澱粉對於麵糰流變性質會有顯著的影響。香蕉澱粉取代麵粉後在加熱冷卻的過程會顯著提升冷卻後澱粉液的黏度。香蕉澱粉中所含之抗性澱粉能降低吐司昇糖指數。部分取代香蕉澱粉所製作的吐司經消費者喜好性品評,主要是在口感嚼勁、色澤和風味受到消費者喜愛。但是含有香蕉澱粉的吐司在經過儲藏後容易有老化情形造成口感較硬的情形發生。 另一方面,本研究是選用台灣綠香蕉所分離的香蕉澱粉來探討電暈放電 (corona electrical discharge; CED)對其之影響,CED是屬於大氣壓冷電漿的一種。香蕉澱粉中的抗性澱粉和直鏈澱粉含量分別為58.4 和14.5 g/100 g。利用CED在不同電場強度30 kV/cm、40 kV/cm和50 kV/cm下處理3 min,結果顯示抗性澱粉和直鏈澱粉含量無顯著變化,僅在不同電場強度下造成顆粒表面蝕刻及非穿透性損傷。CED處理也減少香蕉澱粉X-ray繞射峰總面積、糊化熱焓值(減少21-38%)。也造成澱粉不同尖峰黏度、黏度裂解值、最終黏度和黏度回升值等成糊特性,但能增加香蕉澱粉的相對結晶度和糊化溫度。研究結果顯示CED電漿有潛力作為修飾香蕉澱粉特性的新穎性技術。 本研究結果期望能為香蕉澱粉應用在烘焙產品開發提供更多的理論基礎和配方參考依據,並替國產香蕉帶來新的應用性,能解決香蕉易產銷失衡的問題,預期可以開發延緩餐後血糖上升或是低卡路里保健素材或食品,以增加香蕉的附加價值和產業的經濟效益。
Musa Pei Chiao is the main cultivated variety of banana in Taiwan. The objective of this study was to investigate the different substitution ratios of banana starch in wheat flour. The changes in the pasting properties of flour, rheological properties of dough, glycemic index, and sensory of white bread quality in terms of processing were investigated. The results showed that banana starch incorporation in the making of bread could affect its taste and texture. The rheological properties of the dough were significantly changed by different substitution ratios of banana starch. The highest peak viscosity and final viscosity were observed in the sample with a high ratio of banana starch. The addition of banana starch increased flavor diversity and consumers' preferences of the bread. As a consequence of the compositional changes, a slow and low rate of enzymatic hydrolysis of carbohydrate was observed. Therefore, banana starch was found to be playing a key role in reducing glycemic index after meal. However, the hardness of the bread was significantly increased by the use of banana starch at a higher ratio. The retrogradation of starch molecules during storage led to an increase of hardness of toast. Corona electrical discharge (CED) belongs to an atmospheric pressure cold plasma. In this study, raw banana starch (indigenous to Taiwan), which contained resistant starch and amylose at a level of 58.4 g/100 g and 14.5 g/100 g, respectively, was treated by CED at 30 kV/cm, 40 kV/cm, and 50 kV/cm for 3 minutes. After the CED treatment, starch analyses showed that there were no apparent changes in the resistant starch and amylose contents. Only surface and non-penetrative damage caused by plasma etching at different voltage strengths were observed on the starch granules. The CED treatments reduced the total area of diffraction peak, gelatinization enthalpy (by -21% to -38%), and different pasting behaviors including peak viscosity, breakdown, final viscosity, and setback. The CED treatments were capable of increasing relative crystallinity and gelatinization temperature. This study revealed the potential of CED plasma technology as a tool to modify the characteristics of banana starch. All these results would provide more theoretical basis for the utilization of banana starch. The application of the novel CED plasma technology might have the potential to increase the use and economical value of banana. Our results suggested that the CED treated banana starch could also be applied in in various food products (e.g., frozen foods, sauces, baked goods) as well as other starch-based products to promote their health potential.
URI: http://hdl.handle.net/11455/96001
文章公開時間: 2020-08-08
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