結論 - 以國產富機能性有色米穀粉開發新穎式中式麵條

1. 對紅糯米與黑糯米進行濕熱處理後，因澱粉分子內部發生重排與部分糊化，致使糊液黏度測定中糊化溫度提升。濕熱處理 15 分鐘以上，將使酵素失活，造成最高黏度與最終黏度上升，可改善米麵條製程上之操作性與麵糰之成糰性。

2. 以稻穀形式進行濕熱處理，稻殼可保護其內部結構減緩濕熱處理中熱與水分之影響。合併考慮濕熱處理時之實用性，以稻穀形式進行濕熱處理 15 分鐘，可達快速與經濟效能。

3. 由熱性質分析結果可知，濕熱處理造成吸熱峰往高溫移動，且熱焓值減少。在相同加熱時間處理下，隨添加水量之增加，糊化情形漸趨明顯；其TO與TP提高，TC與 TO之差值減小，熱焓值減少，且水分對糊化程度之影響力較時間對澱粉糊化程度之影響顯著。此外，以稻穀進行濕熱處理可減緩時間與水分對糊化程度的影響。

4. 由紅糯與黑糯米穀粉和小麥麵粉進行配粉後之糊液黏度測定結果得知，以濕熱處理15 分鐘之米穀粉，進行 30%及 51%米穀粉取代，其糊液黏度特性和純小麥麵粉最接近，以此條件進行米麵條製作，最可能與小麥麵條之質地相仿。

5. 以未經濕熱處理之糯米穀粉製成米麵條，麵條較為乾硬無彈性，表面有粉粒感而不光滑。以稻穀形式濕熱處理15 分鐘之米穀粉製成之米麵條，麵糰成糰性較佳，反覆壓延後表面較光滑，與小麥麵條之表面性質較相近。

6. 以米穀粉 30%取代小麥麵粉所製得之米麵條，其烹煮時間顯著減少。以稻穀形式濕熱處理15 分鐘之紅糯及黑糯，所製得之 30%米穀粉取代米麵條，其烹煮損失率在紅、黑米麵條中最低，其熟麵條之長度膨脹度上最高，且具有較低的黏度與較佳的拉伸性。

7. 51%之紅糯米生麵條外觀表面均較 30%乾硬，添加活性麵筋後，麵糰成糰性較佳，

且麵帶表面亦較光滑。未添加活性麵筋時，濕熱處理無法加強麵條之強度，

煮熟後易斷裂成小條狀，顯示出51%米麵條添加活性麵筋之必要性。

8. 51%米穀粉取代之米麵條，添加活性麵筋時，可使米麵條之烹煮損失率下降，硬度、咀嚼性與柔軟度提升，並降低黏著力，且對濕熱處理後之樣品具有較顯

著的影響力。添加 8.8%活性麵筋時，可維持熟麵條之完整性，增強麵條結構使米麵條結構部分回復至與小麥麵條相仿之程度。

9. 官能品評中，受試者對 51%取代之紅糯及黑糯米麵條接受度較 30%取代者高，

有90%以上受試者可接受 51%黑糯米麵條。濕熱處理 15 分鐘之紅糯米穀粉所製備之51%取代米麵條，其整體接受度最佳。以濕熱處理 15 分鐘之紅糯米穀粉，和以未經濕熱處理之黑糯米穀粉或濕熱處理15 分鐘之黑糯米穀粉，添加 8.8%之活性麵筋，所製備之 51%取代之米麵條，最具開發潛力。

10. 4 ^oC 貯藏及濕熱處理可有效降低貯藏期間游離脂肪酸之生成量，避免因油之氧化酸敗所產生之不良氣味，延長預拌粉之貯存期限。

11. 紅糯米與黑糯米經濕熱處理後，在貯藏前與貯藏 90 天後總酚含量變化量不大，

約為小麥麵粉總酚含量之2 倍，富含機能性成分。

12. 黑糯米穀粉在貯藏 90 天期間，總花青素含量可維持在 96%以上，且不受貯藏

溫度之影響。濕熱處理後之黑糯米穀粉，仍保有 50%之總花青素含量，足以

作為富含機能性成分之食材。以黑糯米穀粉進行米麵條製作時，總花青素含量可維持70%以上，可開發為富含機能成分之新穎式中式米麵條產品。

第六章、參考文獻

AACC (2000). Approved method of the american association of cereal chemists., AACC Inc. MN. USA.

Abdel-aal, M.e.-s., Hucl, P., Chibbar, R.N., Han, H.L., and T., D. (2002).

Physicochemical and structural characteristics of flours and starches from waxy and nonwaxy wheats. Cereal Chemistry 79, 458-464.

Abdel-Aal, M.E.-s., Young, J.C., and Rabalski, I. (2006). Anthocyanin composition in black, blue, pink, purple, and red cereal grains. Journal of Agricultural and Food Chemistry 54, 4696-4704.

Adebowale, K.O., Afolabi, T.A., and Olu-Owolabi, B.I. (2005). Hydrothermal treatments of Finger millet (Eleusine coracana) starch. Food Hydrocolloid 19, 974-983.

Adebowale, K.O., Henle, T., Schwarzenbolz, U., and Doert, T. (2009). Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing. Food Hydrocolloid 23, 1947-1957.

Adebowale, K.O., and Lawal, O.S. (2002). Effect of annealing and heat moisture conditioning on the physicochemical characteristics of bambarra groundnut (Voandzeia subterranea) starch. Nahrung-Food 46, 311-316.

Arns, B., Bartz, J., Radunz, M., Evangelho, J.A.d., Pinto, V.Z., Zavareze, E.d.R., and Dias, A.R.G. (2015). Impact of heat-moisture treatment on rice starch, applied directly in grain paddy rice or in isolated starch. LWT - Food Science and Technology 60, 708-713.

Balasubashini, M.S., Rukkumani, R., and Menon, V.P. (2003). Protective effects of ferulic acid on hyperlipidemic diabetic rats. Acta diabetologica 40, 118-122.

Balasubashini, M.S., Rukkumani, R., Viswanathan, P., and Menon, V.P. (2004). Ferulic acid alleviates lipid peroxidation in diabetic rats. Phytotherapy research : PTR 18, 310-314.

Bhattacharya, K.R. (2011). Effect of parboiling on rice quality. rice quality, 247-297.

Buggenhout, J., Brijs, K., Celus, I., and Delcour, J.A. (2013). The breakage susceptibility of raw and parboiled rice: A review. Journal of Food Engineering 117, 304-315.

Cham, S., and Suwannaporn, P. (2010). Effect of hydrothermal treatment of rice flour on various rice noodles quality. Journal of Cereal Science 51, 284-291.

Chanphrom, P. 2007. Antioxidants and antioxidant activities of pigmented rice varieties and rice bran. Bangkok, Thailand: Mahidol University, MSc thesis.

Chen, P.N., Kuo, W.H., Chiang, C.L., Chiou, H.L., Hsieh, Y.S., and Chu, S.C. (2006).

Black rice anthocyanins inhibit cancer cells invasion via repressions of MMPs and u-PA expression. Chemico-biological interactions 163, 218-229.

Chen, X.Q., Nagao, N., Itani, T., and Irifune, K. (2012). Anti-oxidative analysis, and identification and quantification of anthocyanin pigments in different coloured rice.

Food Chem 135, 2783-2788.

Chiu, H.-L., and Fan, M.-J. (1998). Anthocyanins and flower color expression. Journal of the Chinese Society for Horticultural Science 44, 102-115.

Choo, C.L., and Aziz, N.A.A. (2010). Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles. Food Chemistry 119, 34-40.

Chrastil, J. (1987). Improved calorimetric determination of amylose in starches or flours.

Carbohydrate Research 159, 154-158.

Chung, H.-J., Cho, A., and Lim, S.-T. (2012). Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle. LWT - Food Science and Technology 47, 342-347.

Chung, H., and Shin, J. (2007). Characterization of antioxidant alkaloids and phenolic acids from anthocyanin-pigmented rice (Oryza sativa cv. Heugjinjubyeo). Food Chemistry 104, 1670-1677.

Chung, H.J., Liu, Q., and Hoover, R. (2009). Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches. Carbohyd Polym 75, 436-447.

Collado, L.S., and Corke, H. (1999). Accurate estimation of sweetpotato amylase activity by flour viscosity analysis. Journal of Agricultural and Food Chemistry 47, 832-835.

Cotelle, N. (2001). Role of flavonoids in oxidative stress. Current topics in Medicinal Chemistry 1, 569-590.

Crosbie, G.B. (1991). The Relationship Between Starch Swelling Properties paste viscosity and boiled noodle quality in wheat flours. Journal o/Cereal Science 13, 145-150.

Delcour, J.A., and Hoseney, R.C. (2010). Principles of Cereal Science and Technology (American Association of Cereal Chemists).

Deng, G.F., Xu, X.R., Zhang, Y., Li, D., Gan, R.Y., and Li, H.B. (2013). Phenolic compounds and bioactivities of pigmented rice. Critical reviews in food science and nutrition 53, 296-306.

Derycke, V., Vandeputte, G.E., Vermeylen, R., De Man, W., Goderis, B., Koch, M.H.J., and Delcour, J.A. (2005a). Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry. Journal of Cereal Science 42, 334-343.

Derycke, V., Veraverbeke, W.S., Vandeputte, G.E., De Man, W., Hoseney, R.C., and Delcour, J.A. (2005b). Impact of Proteins on Pasting and Cooking Properties of Nonparboiled and Parboiled Rice. Cereal Chemistry 82, 468-474.

Dutta, H., and Mahanta, C.L. (2012). Effect of hydrothermal treatment varying in time and pressure on the properties of parboiled rices with different amylose content. Food Research International 49, 655-663.

Fardet, A., Rock, E., and Rémésy, C. (2008). Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo? Journal of Cereal Science 48, 258-276.

Fu, B.X. (2008). Asian noodles: History, classification, raw materials, and processing.

Food Research International 41, 888-902.

Fuleki, T., and Francis, F.J. (1968). Quantitative methods for anthocyanins-2. Journal of food science 33, 78-83.

Gunaratne, A., and Hoover, R. (2002). Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches. Carbohyd Polym 49, 425-437.

Guo, H., Ling, W., Wang, Q., Liu, C., Hu, Y., and Xia, M. (2008). Cyanidin 3-glucoside protects 3T3-L1 adipocytes against H2O2- or TNF-alpha-induced insulin resistance by inhibiting c-Jun NH2-terminal kinase activation. Biochemical pharmacology 75, 1393-1401.

Hatcher, D.W., Kruger, J.E., and Anderson, M.J. (1999). Influence of Water Absorption on the Processing and Quality of Oriental Noodles. Cereal Chemistry 76, 566-572.

Hegsted, M., Windhauser, M.M., Morris, K., and Lester, S.B. (1993). Stabilized rice bran and oat bran lower cholesterol in humans. Nutrition Research 13, 387-398.

Hiemori, M., Koh, E., and Mittchell, A.E. (2009). Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR). Journal of Agricultural and Food Chemistry 57, 1908-1914.

Hoover, R., and Manuel, H. (1996). The effect of heat–moisture treatment on the structure and physicochemical properties of normal maize, waxy maize, dull wazy maize and amylomaize V starches. Journal of Cereal Science 23, 153-162.

Hoover, R., and Vasanthan, T. (1993). The effect of annealing on the physicochemical properties of wheat, oat, potato and lentil starches. Journal of Food Biochemistry 17, 303-325.

Hormdok, R., and Noomborm, A. (2007). Hydrothermal treatments of rice starch for improvement of rice noodle quality. LWT - Food Science and Technology 40, 1723-1731.

Hormdok, R., and Noomhorm, A. (2007). Hydrothermal treatments of rice starch for

improvement of rice noodle quality. LWT - Food Science and Technology 40, 1723-1731.

Hou, Z., Qin, P., and Ren, G. (2010). Effect of anthocyanin-rich extract from black rice (Oryza sativa L. Japonica) on chronically alcohol-induced liver damage in rats. J Agric Food Chem 58, 3191-3196.

Htwe, N.N., Srilaong, V., Tanprasert, K., Tongchitpakdee, S., Kanlayanarat, S., and Uthairatanakij, A. (2010). Effects of storage time and temperature on radical scavenging activities and bioactive compounds in colored rice varities. Journal of Food, Agriculture

& Enviroment 8, 26-31.

Hu, C., Zawistosdki, J., Ling, W., and Kitts, D.D. (2003). Black rice (Oryza sativa L.

indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in

chemical and biological model systems. Journal of Agricultural and Food Chemistry 51, 5271-5277.

Huang, D., Ou, B., and Prior, R.L. (2005). The chemistry behind antioxidant capacity assay. Journal of Agricultural and Food Chemistry 53, 1841-1856.

Huang, Y.-C., and Lai, H.-M. (2010). Noodle quality affected by different cereal starches. Journal of Food Engineering 97, 135-143.

Jiranuntakul, W., Puttanlek, C., Rungsardthong, V., Puncha-arnon, S., and Uttapap, D.

(2011). Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches. Journal of Food Engineering 104, 246-258.

Jiranuntakul, W., Sugiyama, S., Tsukamoto, K., Puttanlek, C., Rungsardthong, V., Puncha-Arnon, S., and Uttapap, D. (2013). Nano-structure of heat-moisture treated waxy and normal starches. Carbohydr Polymers 97, 1-8.

Jun, H.I., Song, G.S., Yang, E.I., Youn, Y., and Kim, Y.S. (2012). Antioxidant activities and phenolic compounds of pigmented rice bran extracts. Journal of food science 77, C759-764.

Kestin, M., Moss, R., Clifton, P.M., and J., N.P. (1990). Comparative effects of three cereal brans on plasma lipids, blood pressure, and glucose metabolism in mildly hypercholesterolemic menı. American Journal of Clinical Nutrition 52, 661-666.

Kim, S.-M., Chung, H.-J., and Lim, S.-T. (2014). Effect of various heat treatments on rancidity and some bioactive compounds of rice bran. Journal of Cereal Science 60, 243-248.

Kruger, J.E. (1996). Noodle quality-What can we learn from the chemistry of breadmaking? (American Association of Cereal Chemists).

Kwon, D.Y., and Rhee, J.S. (1986). A simple and rapid colorimetric method for determintation on of free fatty acids for lipase assay. Journal of the American Oil Chemists' Society 63, 89-92.

Lai, H.-M. (2001). Effects of hydrothermal treatment on the physicochemical properties of pregelatinized rice flour. Food Chemistry 72, 455-463.

Lakkakula, N.R., Lima, M., and Walker, T. (2004). Rice bran stabilization and rice bran oil extraction using ohmic heating. Bioresource Technology 92, 157-161.

Lamberts, L., Gomand, S.V., Derycke, V., and Delcour, J.A. (2009). Presence of Amylose Crystallites in Parboiled Rice. Journal of Agricultural and Food Chemistry 57, 3210-3216.

Laokuldilok, T., Shoemaker, C.F., Jongkaewwattana, S., and Tulyathan, V. (2011).

Antioxidants and antioxidant activity of several pigmented rice brans. J Agric Food Chem 59, 193-199.

Lee, H., Oh, S.-K.O., Choi, H.-C., and Kim, S.-U. (1988). Identification of anthocyanins from pigmented rice seed. Agricultural Chemistry & Biotechnology 41, 257-262.

Lee, L., Baik, B.-K., and Czuchajowska, Z. (1998). Garbanzo bean flour usage in cantonese noodles. Journal of food science 63, 552-558.

Leonnard, O.O. (2007). Color stability of sorghum 3-deoxyanthocyanin against sulfite and ascorbic acid degradation; pH influence. In Falculty of the Graduate School (University of Missouri, Columbia).

Li, Y., Ma, D., Sun, D., Wang, C., Zhang, J., Xie, Y., and Guo, T. (2015). Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods. The Crop Journal 3, 328-334.

Lim, S.T., Chang, E.H., and Chung, H.J. (2001). Thermal transition characteristics of heat-moisture treated corn and potato starches. Carbohyd Polym 46, 107-115.

Lin, P.-Y., and Lai, H.-M. (2011). Bioactive compounds in rice during grain development. Food Chemistry 127, 86-93.

Liu, R.H. (2007). Whole grain phytochemicals and health. Journal of Cereal Science 46, 207-219.

Lowry, R.R., and Tinsley, I.J. (1976). Rapid colorimetric determination of free fatty acids. Journal of the American Oil Chemists Society 53, 470-472.

Loypimai, P., Moonggarm, A., and Chottanom, P. (2009). Effects of ohmic heating on lipase activity, bioactive compounds and antioxidant activity of rice bran. Australian Journal of Basic and Applied Sciences 3, 3642-3652.

Ma, J., Chen, W.X., and Ling, W.H. (2000). The health efficacy of red rice and black rice. Journal of food science 21, 139-140.

Maache-Rezzoug, Z., Zarguili, I., Loisel, C., Queveau, D., and Buléon, A. (2008).

Structural modifications and thermal transitions of standard maize starch after DIC

100

hydrothermal treatment. Carbohyd Polym 74, 802-812.

Mahanta, C.L., Ali, S.Z., Bhattacharya, K.R., and Mukherjee, P.S. (1989). Nature of Starch Crystallinity in Parboiled Rice. Starch - Stärke 41, 171-176.

Mathew, S., and Abraham, T.E. (2004). Ferulic acid: an antioxidant found naturally in plant cell walls and feruloyl esterases involved in its release and their applications.

Critical reviews in biotechnology 24, 59-83.

Min, B., McClung, A., and Chen, M.H. (2014). Effects of hydrothermal processes on antioxidants in brown, purple and red bran whole grain rice (Oryza sativa L.). Food Chem 159, 106-115.

Miskelly, D.M. (1996). The use of alkali for noodle processing (American Association of Cereal Chemists).

Moritaka, S., and Yasumatsu, K. (1972). The effect of sulfhydrl groups on storage deterioration of milled rice. Journal of Japan Society of Nutrition and Food Sciences 25, 59-62.

Nakamura, S., Satoh, H., and Ohtsubo, K. (2010). Palatable and bio-functional wheat/rice products developed from pre-germinated brown rice of super-hard cultivar EM10. Bioscience, biotechnology, and biochemistry 74, 1164-1172.

Okarter, N., and Liu, R.H. (2010). Health benefits of whole grain phytochemicals.

Critical reviews in food science and nutrition 50, 193-208.

Olayinka, O.O., Adebowale, K.O., and Olu-Owolabi, B.I. (2008). Effect of heat-moisture treatment on physicochemical properties of white sorghum starch. Food Hydrocolloid 22, 225-230.

Oli, P., Ward, R., Adhikari, B., and Torley, P. (2014). Parboiled rice: Understanding from a materials science approach. Journal of Food Engineering 124, 173-183.

Ong, M.H., and Blanshard, J.M.V. (1994). The significance of the amorphous-crystalline transition in the parboiling process of rice and its relation to the formation of the amylose-lipid complex and the recrystallisation (retrogradation) of starch. Food Science and Technology 8, 217-226.

Osawa, T., Ramarathnam, N., Kawakishi, S., and Namiki, M. (1992). Antioxidative defense systems generated by phenolic plant constituents. ACS Symposium Series 507, 122-134.

Paiva, F.F., Vanier, N.L., Berrios Jde, J., Pinto, V.Z., Wood, D., Williams, T., Pan, J., and Elias, M.C. (2016). Polishing and parboiling effect on the nutritional and technological properties of pigmented rice. Food Chem 191, 105-112.

Puncha-arnon, S., and Uttapap, D. (2013). Rice starch vs. rice flour: differences in their properties when modified by heat-moisture treatment. Carbohyd Polym 91, 85-91.

Ramesh, M., Ali, S.Z., and Bhattacharya, K.R. (1999). influence of parboiling on rice

101

starch and its relation to cooked-rice texture. Journal of Texture Studies 30, 337-344.

Ramezanzadeh, F.M., Rao, R.M., Prinyawiwatkul, W., Marshall, W.E., and Windhauser, M. (2000). Effects of microwave heat, packaging, and storage temperature on fatty acid and proximate compositions in rice bran. Journal of Agricultural and Food Chemistry 48, 464-467.

Rao, R.S.P., and Muralikrishna, G. (2004). Non-starch polysaccharide–phenolic acid complexes from native and germinated cereals and millet. Food Chemistry 84, 527-531.

Ross, A.S. (2013). Fibre–enriched and whole wheat noodles (Woodhead publishing).

Saikia, S., Dutta, H., Saikia, D., and Mahanta, C.L. (2012). Quality characterisation and estimation of phytochemicals content and antioxidant capacity of aromatic pigmented and non-pigmented rice varieties. Food Research International 46, 334-340.

Sanders, T., and Reddy, S. (1991). The influence of rice bran on plasma lipids and lipoproteins in human volunteers. European Journal of Clinical Nutrition 46, 161-172.

Selma, M.V., Espin, J.C., and Tomas-Barberan, F.A. (2009). Interaction between phenolics and gut microbiota: role in human health. J Agric Food Chem 57, 6485-6501.

Shao, Y., Xu, F., Sun, X., Bao, J., and Beta, T. (2014). Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.). Journal of Cereal Science 59, 211-218.

Sharp, R.N., and Timme, L.K. (1986). Effects of storage time,storage temperature, and packaging method on shelf life of brown rice. Cereal Chemistry 63, 247-251.

Simmons, D., and Williams, R. (1997). Dietary practices among Europeans and different South Asian groups in coventry. British Journal of Nutrition 78, 5-14.

Singh, M., Arseneault, M., Sanderson, T., Murthy, V., and Ramassamy, C. (2008).

Challenges for research on polyphenols from foods in Alzheimer's disease:

bioavailability, metabolism, and cellular and molecular mechanisms. Journal of Agricultural and Food Chemistry 56, 4855-4873.

Sompong, R., Siebenhandl-Ehn, S., Berghofer, E., and Schoenlechner, R. (2011a).

Extrusion cooking properties of white and coloured rice varieties with different amylose content. Starch - Stärke 63, 55-63.

Sompong, R., Siebenhandl-Ehn, S., Linsberger-Martin, G., and Berghofer, E. (2011b).

Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chemistry 124, 132-140.

Taga, M.S., miller, E.E., and Pratt, D.E. (1984). Chia Seeds as a Source of Natural lipid antioxidants. Journal of the American Oil Chemists' Society 61, 928-931.

在文檔中以國產富機能性有色米穀粉開發新穎式中式麵條 (頁 105-117)