比較糙米添加不同比例大麥與燕麥擠壓膨發產品之理化及抗氧化特性之討論

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Title:	比較糙米添加不同比例大麥與燕麥擠壓膨發產品之理化及抗氧化特性之討論 Investigation on the physicochemical and antioxidative properties of brown rice blend with oat or barley by single screw extruder
Authors:	王尊妮
Contributors:	保健營養系吳淑靜
Keywords:	燕麥擠壓抗氧化大麥 Antioxidative properties Extrusion Oat Barley
Date:	2012
Issue Date:	2013-01-07 16:42:00 (UTC+8)
Abstract:	本研究使用大麥粉(Barley; B)與燕麥粉(Oat; O)分別添加不同比例(20%、30%、40%及50%)與糙米混合開發成多穀膨發產品，此會受到螺軸轉數、模孔溫度、添加量及營養成分其所改變，因此分為理化特性分析(一般組成分、機能性成分、色澤分析、硬質度、儲存品質、水溶性指標及吸水性指標)及不同產品之抗氧化特性(總抗氧化能力、還原力、清除DPPH及螯合亞鐵離子)。結果顯示，B50產品在蛋白質(10.05%)、葡聚醣(3.20%)、總膳食纖維(8.84%)及色澤分析(明亮度及白色度)為最高。然而，O50在脂質(4.81%)、灰分(1.45%)、纖維素(0.32%)及質地分析(硬度質及剪切力)較高，具有顯著性增加(p<0.05)。儲存試驗之結果顯示所有產品穩定性良好，尤其是大麥產品。抗氧化效力之結果顯示所有產品之萃取物(水及95%乙醇)均會提高抗氧化活性，並呈現劑量效應，其中以95%乙醇取物表現佳。B40之95%乙醇萃取物的總酚含量(173.51±9.43 mg/g)及B20之95%乙醇萃取物的類黃酮含量(93.28±0.38 mg/g)，兩者表現較佳。在總抗氧化能力，以B50產品之乙醇萃取物表現為最佳。在清除DPPH及還原力，以B30及B40之乙醇萃取物效果較好。總括上述之研究結果，推論大麥產品含有豐富機能性成分、穩定性及抗氧化活性。 Both barley (B) and oat (O) powders were added to brown rice to extruded products to produce. Various two cereal powders (barley and oat) added to brown rice ratio (20%, 30%, 40% and 50%) were the process variables. The effects of various cereal extrudates on the physicochemical properties (general chemical components, bioactive compounds, color attributes, hardness, storage quality, water solubility index and water absorption index) were investigated. Then, the antioxidative properties, reducing power, DPPH radical scavenging ability, chelating ferrous ion of various extruded products were also examined. Results showed that protein content (10.05%), total fiber content (8.84%), β-glucan (3.20%),and color attributes (L and W.I.) increased for the B50 extrudates. In addition, the lipid, ash, dietary fiber contents, hardness and shear force were significantly increased for O50 extrudates. All cereal extrudates exhibited the good storage quality, the barley extrudates had highest quality at different storage process. The total flavonoid and phenol concentrations and antioxidant properties of these extrudates were analyzed and compared and compared with aqueous and 95% ethanol extracts from all cereal extrudates. Our isolated studies displayed that ethanol extracts of these cereal extrudates possessed potent antioxidant properties. B40 ethanol extract (B40EE) at demonstrated the highest phenol (173.51±9.43 mg/g) content, and B20 ethanol extract (B20EE) at demonstrated the highest favonoidl (101.92±0.38 mg/g) content. The antioxidant properties of B50 ethanol extract (B50EE) was significantly higher than others. The DPPH radical scavenging ability and reducing power of B30EE and B40EE were significantly better than others. Overall, these results suggest that barley-rice based extrudates exhibited the best functional components and antioxidant properties than were other extrudates, respectively.
Relation:	校內校外均不公開，學年度：100，124頁
Appears in Collections:	[Dept. of Health and Nutrition (including master's program)] Dissertations and Theses

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