以醋酸酯化木薯澱粉混合取代油炸速食麵中馬鈴薯澱粉之探討

Abstract

本論文主要研究以天然馬鈴薯澱粉 (NPS)、醋酸酯化馬鈴薯澱粉 (APS)、天然木薯澱粉 (NTS) 和醋酸酯化木薯澱粉 (ATS) 取代麵粉對麵糰流變性質和油炸速食麵質地品質之影響，以探討是否能以木薯澱粉混合取代馬鈴薯澱粉，而維持油炸速食麵的質地品質。結果顯示：在麵糰攪拌特性的部分，以四種澱粉取代麵粉皆顯著地降低吸水率、擴展時間、穩定度和斷裂時間，而彈性指數則顯著地增加。在麵糰拉力特性的部分，以四種澱粉取代麵粉皆顯著地降低能量和延展性，但是在抗延展力的部分，以20%APS取代麵粉與控制組之間沒有顯著差異，而其他三組則顯著地降低。在糊化黏度特性的部分，以四種澱粉取代麵粉皆顯著地增加尖峰黏度、恆溫黏度和最終黏度，而糊化溫度則顯著地降低，但是以20%NTS (70.40°C) 取代麵粉仍具有顯著較其他三組 (62.90~65.85°C) 高的糊化溫度。在質地剖面分析的部分，以四種澱粉取代麵粉皆顯著降低硬度、膠著性和咀嚼性，而彈性則顯著地增加。接著以10%NPS或APS加上10%ATS，以及5%NPS或APS加上15%NTS取代麵粉，探討是否能以ATS混合取代馬鈴薯澱粉，而維持油炸速食麵的質地品質。結果顯示：以5%NPS加上15%ATS取代麵粉的油炸速食麵質地品質與單純以20%NPS取代麵粉時最為相似，二組之間的彈性、回復性、膠著性和咀嚼性皆沒有顯著差異，在硬度的部分，二組之間雖然有顯著差異，但是5%NPS加上15%ATS (1666 g) 仍為四種混合取代的組別中與20%NPS (1546 g) 最接近的，感官品評亦顯示此二者之間不具有顯著差異。

The purpose of this thesis was to investigate the effect of the substitution of native potato starch (NPS), acetylated potato starch (APS), native tapioca starch (NTS) and acetylated tapioca starch (ATS) for wheat flour on the rheological properties of dough and the textural quality of instant fried noodles so as to evaluate if potato starch could be substituted by mixing with tapioca starch and still maintain the textural quality of instant fried noodles. The results indicated that, according to the farinogram, the absorption, development time, stability and time to breakdown significantly decreased, but the mixing tolerance index significantly increased as wheat flour was substituted by four kinds of starch. According to the extensogram, the energy and extensibility significantly decreased, but the resistance to extension of wheat flour substituted by 20%APS didn’t significantly differ with the control while the other three groups significantly decreased. The peak viscosity, trough viscosity and final viscosity of the pasting properties significantly increased, but the pasting temperature significantly decreased as wheat flour was substituted by four kinds of starch. However, the pasting temperature of wheat flour substituted by 20%NTS (70.40°C) was still significantly higher than the other three groups (62.90-65.85°C). The hardness, gumminess and chewiness of the textural profile analysis significantly decreased, but the springiness significantly increased as wheat flour was substituted by four kinds of starch. Then, wheat flour was substituted by 10%NPS/APS plus 10%ATS or 5%NPS/APS plus 15%ATS, to evaluate if potato starch could be substituted by mixing with ATS and maintain the textural quality of instant fried noodles. The texture profile analysis showed that the textural quality of instant fried noodles with 20%NPS and 5%NPS plus 15%ATS substitution were mostly similar. There were no significant differences in springiness, resilience, gumminess and chewiness between these two groups. Although there was significant difference in hardness between these two groups, 5%NPS plus 15%ATS (1666 g) was still the closest group of four mixing substitution groups to 20%NPS (1546 g). Organoleptic evaluation also revealed that these two group did not differ significantly.