| Summary: | 碩士 === 中國文化大學 === 生活應用科學研究所 === 92 === This study uses different starches （Hylon Ⅴ、wheat starch、cassava starch and sweet potato starch）,which were taken 60%、55% and 50％ respectively, and then were separately mixed with 0%、5%、10％ oat fiber and water (40％）to make dough. After the process of filling、steaming、slicing and drying and microwave treatment to make puffed starch crisps, DSC、texture analyzer and SEM are used to search the most optimum starch formula and also the manufacturing conditions.
The result reveals that gelatinization of product after being fried and microwaved, To、Tp、Tc and gelatinization enthalpy of cassava starch and sweet potato starch are unable to measure. Through the process of steaming, conjecture dough is starched to reach the state of swelling. And dough reaches gelatinization after being steamed. To、Tp、Tc and gelatinization enthalpy of Hylon V is higher than wheat starch. I conjecture that it is connected with the high ratio of amylose, the size of wheat starch grain and amylose-lipid complexes.
After being fried and microwaved with the texture analyzer, the highest rupture strength of the product is the starch control group. And the lowest is the Hylon V group added 10％ oat fiber ;as for the crispiness, the highest is the cassava starch and sweet potato starch added 10％ oat fiber and through fried treatment, and the lowest is the Hylon V control group added 5％ oat fiber. Crispiness decreases with increase of amylose, and increases with increase of oat fiber, but rupture strength is on the contrary.
When observing the internal tissue of cassava starch、sweet potato starch and wheat starch product after being fried and microwaved with SEM separately, it reveals bigger openings or holes in a utensil、loose structure and more complete appearances. But the Hylon V group is on the contrary. The product added oat fiber and through microwave treatment, the holes are smaller, openings or holes in a utensil are more, and internal tissue are more inseparable.
Add oat fiber instead of content of starch and also reduce the ratio of starch. The water absorbency of oat fiber is better than that of starch. To、Tp、Tc、internal tissue、the number of openings or holes in a utensil、crispiness、color、flavor and total acceptance increase with increasing of oat fiber content, and gelatinization enthalpy、water content、oil content、expansion ratio、the average hole size of internal tissue 、rupture strength、appearance and hardness are on the contrary.
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