Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/80876
標題: 二刺菱角粉及澱粉之理化性質與糊化特性研究
Study on the Physicochemical Properties and Pasting Characteristics of Water Caltrop (Trapa Taiwanensis Nakai) Powder and Starch
作者: Lin, Jing-Hui
林靜慧
Wu, Bing-Shiou
Chiang, Po-Yuan
巫秉修
江伯源
關鍵字: Water caltrop, Peak viscosity;菱角;Physicochemical properties;Particle size;Gelatinization characteristics;Color;尖峰黏度;理化性質;粒徑;糊化特性;色澤
出版社: 臺中巿: 國立中興大學農學院
Project: 農林學報, Volume 58, Issue 2, Page(s) 75-92.
摘要: 
Water caltrop is one of the main ingredients used in making Chinese dishes. Due to its fresh, crispy and cook-tolerance characteristics, it is deeply preferred by consumers. It contains abundant starch and can be used as ingredients for making viscosity increaser and various kinds of desserts. This study examines the physicochemical properties and gelatinization of water caltrop powder and starch, so as to provide the characteristics of the raw materials and references for product development. The water caltrop powder contains 78.2% starch, while the rest consists of crude protein, crude fat, crude fiber and ash, which is higher than that of water caltrop starch. The brightness (L value) and whiteness of water caltrop starch are higher than that of water caltrop powder. The particles are oval in shape. The particle size is between 7-25 μm. Due to the adhesiveness of the composition of water caltrop powder, some objects easily adhere to the outer surface of the particles. The gelatinization temperature (T0), of water caltrop powder is higher but the peak viscosity and final viscosity, viscosity setback are lower than that of water caltrop starch. Both the water caltrop powder and starch belong to the A group of cereal starch; there is an increasing trend in the swelling power and solubility rate along with an increase in temperatures. When the temperature is above 75℃, there is more increase in these two trends. In future, water caltrop powder and starch can be used as ingredients to make nutritious powder and to develop various cereal products.

菱角是中式菜餚的主要原料之一,鮮、脆、耐煮為其特色,深受消費者喜愛;其富含澱粉,可供作增黏劑及各式點心之材料,本研究探討菱角粉及澱粉之理化性質及糊化特性,以供菱角粉加工利用及菱角系列產品研發之參考。菱角粉較菱角澱粉含有較高之粗蛋白、粗脂肪、粗纖維及灰分。菱角澱粉之色澤亮度(L值)及白色度較菱角粉高,兩者顆粒均呈橢圓形,粒徑大小在(7~25μm),屬A型穀類澱粉。菱角粉因有組成分黏著,易在外表有沾附物,其糊化溫度T0較菱角澱粉高,糊化尖峰黏度及最後黏度、黏度回升值則均低,膨潤力及溶解度兩者均隨溫度升高呈增加趨勢,高於75℃時更呈顯著增加。兩者未來可供營養粉及各式穀類製品研發、應用之材料。
URI: http://hdl.handle.net/11455/80876
Appears in Collections:第58卷 第02期
農業暨自然資源學院

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