| Summary: | 碩士 === 國立嘉義大學 === 食品科學系研究所 === 106 === The aim of this study is to investigate the effect of the mixing ratio of compound emulsifiers and amount of xanthan gum added on the quality characteristics of rice vermicelli made from Indica rice. In the first part of this study, we collected the common rice vermicelli products from the local market, and both the physical properties (include texture, color, and cooking properties) and sensory characteristics of the vermicelli were analyzed to find out the potential relationship between the two attributes. The results showed that rice vermicelli prepared with 100% rice flour had poor texture properties and sensory characteristics, and we also found that the rice vermicelli prepared with emulsifier had the highest sensory overall preference. The second part of this study, we figured out that, in pre-testing, yield and processability of rice vermicelli prepared with 100% of Indica rice flour without any food additives is extremely poor. So, we hope to overcome the shortcomings of the low yield and poor processability of rice vermicelli by adding emulsifiers and xanthan gum. In the third part of the study, Indica rice vermicelli prepared by combining mixing ratio of three kinds of emulsifiers i.e. sucroester, sodium stearoyl lactylate, monoglyceride, and amount of xanthan gum added to investigate the physical, color, cooking and sensory properties as well as the yield. The result showed that emulsifiers and xanthan gum added can improve the texture properties of rice vermicelli, makes it had higher tenderness, firmness, elastic limit, etc., but no obvious effect on color properties. In cooking weight and cooking loss, all food additives added can decrease the cooking weight and increase the cooking loss. The result of the yield showed that there was the interaction between the amount of xanthan gum added and the mixture ratio of emulsifiers. At low monoglyceride mixture ratio, it needs higher xanthan gum amount; but at high monoglyceride mixing ratio, low xanthan gum amount should be needed to increase the yield. We can figure out the effect of mixing ratio of emulsifiers and amount of xanthan gum added on the quality of Indica rice vermicelli, and the result could be used to overcome the disadvantages of low yield and poor processability of 100% Indica rice vermicelli and produce the rice vermicelli which had the high sensory overall preference.
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