Effects of Steaming Time and Salt Content on the Quality and Resistant Starch of Chinese Vermicelli

• Main Authors: Chen, Hsuan-Yu, 陳宣佑
• Other Authors: Wei-Hsien Chang
• Format: Others
• Language: zh-TW
• Published: 1997
• Online Access: http://ndltd.ncl.edu.tw/handle/57986260051766436124

碩士 === 國立臺灣大學 === 食品科技研究所 === 85 === This study was to investigate the effects of steaming time (0, 5, 50 120 min) and salt content (0, 2, 5, 8%) on the texture, quality and resistant starch content of Chinese vermicelli by measuring the physicochemical properties, cooking properties and sensory evaluation. The statistic analysis was applied to evaluate the correlation between these properties. The results indicated that the degree of gelatinization of Chinese vermicelli increased with the increase of steaming time, but the addition of salt inhibited its gelatinization. The resistant starch content of unsalted Chinese vermicelli also increased with the increase of steaming time, but those of salted samples were not significantly different during steaming for 5-120 min. Both the firmness and tensile strength of Chinese vermicelli increased significantly with the increase of steaming time. Samples with salt added tended to give lower firmness than those without salt added. The optimum cooking time increased with the increase of steaming time, but the cooked weight gain, cooking loss, washing loss and total cooking loss decreased. The cooking properties indicated that steaming would increase the cook- resistant characteristic of Chinese vermicelli. In the sensory evaluation, it was found that the surface appeal, elasticity, smoothness, flavor and overall acceptability significantly decreased with the increase of steaming time, but the firmness increased. In general, the salted Chinese vermicelli was more favorite than unsalted samples. The brightness and white index of all Chinese vermicelli decreased with the increase of steaming time, but the yellowness was increased. The result indicated that steaming make the color of Chinese vermicelli darker and more yellow. The observation with a scanning electron microscope revealed that steaming would produce a hard layer on the outer part of Chinese vermicelli. This phenomenon might contribute to the cook-resistant characteristic. The degree of gelatinization, resistant starch content, tensile strength, firmness, cooking properties, and firmness, elasticity, smoothness, overall acceptability of sensory evaluation were all highly correlated. Steaming would change the properties of Chinese vermicelli and make cook-resistant products.