ผลของสภาวะการเก็บรักษาต่อการเกิดรีโทรเกรเดชันและการเปลี่ยนแปลงสมบัติทางกายภาพและเคมีของผลิตภัณฑ์ขนมขบเคี้ยวจากข้าวและถั่วเหลืองโดยกระบวนการเอกซ์ทรูชัน
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Abstract
Abstract
The aim of this research was to evaluate the effect of storage conditions on retrogradation reaction and physical (color and texture profile) and chemical (amylose, amylopectin and resistant starch content) changing of extruded rice and soy snack. At first, the effect of storage conditions (temperature: -18, 4, 28 and 50 °C and time: 0-6 months) on retrogradation was determined. The result shown that, the higher storage temperature (28 and 50 °C) resulted in faster retrogradation than lower storage temperature. Longer storage time showed the tended to higher retrogradation temperature and amylase-lipid complex could be found. Then, the effect of storage conditions on physical and chemical properties was examined. The result found that, the main factor effected to quality and property of extruded snack was time and interaction of time and temperature (p < 0.05), while the temperature was affected for some properties. The change of L*, b* value, crispness, amylose/amylopectin and resistant starch content was storage time. The storage temperature gave a strong significant effect on a* value and hardness, but no effect on crispness and resistant starch content.
Keywords: storage conditions; retrogradation; physical and chemical properties; functional property; extruded snack
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References
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