Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/98012
標題: 濃度、酸鹼度與添加物對蓮藕粉及市售增稠劑流變性質之影響
Effect of concentration, pH, and additives on the rheological properties of lotus root powder and commercial thickeners
作者: 辜瀞瑩
Ching-Yin Ku
關鍵字: 蓮藕粉
流變性質
增稠劑
吞嚥困難
lotus root powder
rheological property
thickener
dysphagia
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摘要: 本實驗旨為探討濃度、酸鹼度、糖及鹽對於蓮藕粉及兩種市售增稠劑(Nestle、益富)之流變特性影響。蓮藕粉之基本組成分中,水分含量約為12.5(% d.b.),粗蛋白約0.07%、粗脂質約0.06%,以及灰分0.12%。而其澱粉收率約為92.77%,其中含有40%之抗性澱粉。顆粒呈現狹長橢圓形,大小則約為40-50μm,為C-type澱粉,並有38.88%之結晶度。利用快速黏度分析儀(RVA)將蓮藕粉樣品進行糊化,發現其糊化溫度約為74.95℃。糊化後的樣品以動態流變儀觀察各因子對其穩剪切流變行為、黏彈性質,以及蠕變試驗之影響。結果顯示,三種樣品皆具有剪稀性值,並且隨濃度增加,剪稀性質上升。在低剪切速率(0.01-0.1 s-1)下三者皆具有零剪切黏度,當濃度增加,樣品脫離零剪切黏度狀態時所需的臨界剪切速率便下降。以剪切速率為50 s-1時之黏度為依據,選擇蓮藕粉2.5%、Nestle 1.5%及益富1.5%進行酸鹼度、糖及鹽之試驗。蠕變試驗可得到,高濃度樣品有較高的抗蠕變性,且蓮藕粉之遲滯時間在1.5%-3%時明顯小於兩種市售增稠劑,顯示蓮藕粉糊化液較市售增稠劑更趨向黏彈性固體。黏彈性質部分,三者之儲存模量與損耗模量皆隨著頻率增加而上升,並皆屬於弱膠體的結構。添加糖時,蓮藕粉之模量有些微上升的趨勢,顯示糖的添加對於蓮藕粉凝膠網狀結構有正面貢獻。添加鹽離子時則僅有儲存模量上升,顯示鹽離子對蓮藕粉之彈性性質貢獻較大。當酸鹼值越偏離中性(pH >8、pH <5)時,儲存模量顯著下降,當pH=9時,蓮藕粉之凝膠結構特性由弱膠體變為濃縮溶液,顯示高鹼性對蓮藕粉結構破壞最強。當應用於市售蘋果汁(低pH、含糖)及高湯(含鹽、油脂)時,蓮藕粉之黏度變動較大,顯示其增稠性質較Nestle及益富不穩定。
The effect of concentration, pH, sugar and salt were studied on the rheological properties of lotus root powder and two commercial thickeners. The proximate composition analysis of lotus root powder were with moisture 12.5% d.b. , crude protein 0.07%, crude lipid 0.06%, and ash 0.12%.The recovery of starch was 92.77%, containing 40% of resistant starch. The size of granules ranging from 40-50 μm with narrow oval shape. It belong to C-type, and the relative crystallinity was 38.88%. Used rapid viscosity analysis to gelatinize the lotus root powder, the pasting temperature was 74.95℃, and done the steady shear, frequency sweep test, and the creep test with rheometer. All of the samples show the shear thinning property, and became more shear thinning with the concentration increase. Under low shear rate (0.01-0.1 s-1), all samples have zero-shear viscosity, and when the concentration increase, the critical shear rate decreased. Used the viscosity under 50 s-1, chose 2.5% of lotus root powder, 1.5% of Nestle and Yifu to do the pH, sugar and salt effect test. From the creep test, samples showed high resistant to stress, and the retardation time of lotus root powder much lower than other two samples, displayed the paste of lotus root powder was more tend to viscoelastic solid than the commercial thickeners. On the viscoelastic property, all the storage modulus and loss modulus were increase with frequency, belong to weak gel structure. When added sugar, the modulus of lotus root powder were slightly increase, indicated sugar had positive correlation with the gel structure of lotus root powder. When added salt, only the storage modulus increased, displayed the salt have positive effect on the elastic property of lotus root powder. Under severe pH condition(pH >8, pH <5), the storage modulus decreased significantly, under pH = 9, the structure of lotus root paste became concentrated solution, indicated that the base destroyed the paste structure. When used all samples on commercial apple juice (low pH, containing sugar)and soup stock (containing salt and oil), the viscosity of lotus root paste change the most, which means its thickening property is more unstable then commercials thickeners.
URI: http://hdl.handle.net/11455/98012
文章公開時間: 2021-08-16
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