(Đồ án hcmute) khảo sát ảnh hưởng của chất béo đến sự thoái hóa tinh bột

BỘ GIÁO DỤC VÀ ĐÀO TẠO TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT TP.HCM KHOA CƠNG NGHỆ HĨA HỌC VÀ THỰC PHẨM KHĨA LUẬN TỐT NGHIỆP NGÀNH CƠNG NGHỆ THỰC PHẨM KHẢO SÁT SỰ ẢNH HƯỞNG CỦA CHẤT BÉO ĐẾN SỰ THỐI HĨA TINH BỘT GVHD: ThS NGUYỄN ĐẶNG MỸ DUYÊN SVTH: NGUYỄN BÍCH TRÂM MSSV: 12116081 SKL 0 Tp Hồ Chí Minh, tháng 07/2016 an TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHOA CƠNG NGHỆ HĨA HỌC VÀ THỰC PHẨM BỘ MƠN CƠNG NGHỆ THỰC PHẨM KHĨA LUẬN TỐT NGHIỆP MÃ SỐ: 2016-12116081 KHẢO SÁT ẢNH HƯỞNG CỦA CHẤT BÉO ĐẾN SỰ THỐI HĨA TINH BỘT GVHD: ThS NGUYỄN ĐẶNG MỸ DUYÊN SVTH: NGUYỄN BÍCH TRÂM MSSV: 12116081 THÀNH PHỐ HỒ CHÍ MINH – 07/2016 an an an an an an an an an Kết thí nghiệm cảm quan cho thấy khơng có khác biệt mức độ ưa thích mẫu bánh bột lọc tự nhiên với mẫu bánh bột lọc có bổ sung DM với hàm lượng 20% Từ số nhận xét người thử cho mẫu bánh bột lọc khảo sát bộc lộ ưu-nhược điểm riêng Vì mà khơng có mẫu ưa thích Nhiều người thử nhận xét mẫu bánh tự nhiên mềm có độ cao so với mẫu có bổ sung chất béo Trong mẫu bánh có bổ sung chất béo cho màu trắng hơn, cứng Việc mẫu bánh bột lọc tự nhiên bị vàng, khơng trắng mẫu có bổ sung DM có lẽ tượng cháy lạnh Nhiệt độ ngăn đá tủ lạnh không ổn định cộng với nước mạnh thối hóa ngun nhân dẫn đến tượng Mẫu bánh bổ sung DM có khả giảm tách nước tốt nên hạn chế nước, màu bánh trắng Độ cấu trúc mẫu có bổ sung DM khơng mềm, chí cứng có lẽ ảnh hưởng từ phức hợp tinh bột-lipid Cụ thể phân tử chất béo bị giữ cấu trúc vòng xoắn tinh bột khiến cấu trúc chúng trở nên cồng kềnh dày đặc hơn, từ làm độ giảm Như giải thích độ cứng thí nghiệm đo cấu trúc, việc mẫu bánh có bổ sung DM cứng mẫu lại hút nước trương nở hạt tinh bột sắn có mặt phân tử chất béo khối bột Thêm vào đó, hình thành phức hợp amylopectin-lipid dẫn đến gia tăng cấu trúc tinh thể khối bột có lẽ yếu tố góp phần làm tăng độ cứng mẫu bánh có bổ sung DM Như vậy, việc bổ sung dầu mè vào bánh bột lọc cho thấy khả áp dụng tính chất chống thối hóa dầu mè chưa có nhiều ý nghĩa áp dụng thực tiễn 38 an CHƯƠNG 4: KẾT LUẬN VÀ KIẾN NGHỊ 4.1 Kết luận Qua thí nghiệm độ tách nước mức độ thủy phân tinh bột sắn sau chu kì lạnh đơng – rã đông kết luận DN, DM DP có khả giảm tách nước, giảm mức độ kháng thủy phân thối hóa gel tinh bột sắn Tuy nhiên tùy vào loại dầu bổ sung mà việc tăng nồng độ có tác dụng tăng hiệu chống thối hóa hay ngược lại Nhìn chung, hiệu chống lại biểu thối hóa loại dầu nghiên cứu tăng theo thứ tự sau: DN < DP < DM Trong mẫu khảo sát hai mẫu cho tác dụng chống thối hóa tốt DM 20% DP 5% Sản phẩm bánh bột lọc bổ sung DM 20% giúp tránh sẫm màu tượng cháy lạnh so với sản phẩm tự nhiên Tuy nhiên độ giảm tăng độ cứng hạn chế kèm Những kết nghiên cứu bước đầu Do đó, để khẳng định việc có hay khơng khả chống thối hóa loại dầu khảo sát cần tiếp tục nghiên cứu thêm 4.2 Kiến nghị Do hạn chế thời gian điều kiện thí nghiệm nên chúng tơi thực phương pháp đo đơn giản kết thí nghiệm cịn sai số lớn, chưa thật hồn thiện Vì thế, chúng tơi xin kiến nghị vấn đề sau: - Thí nghiệm khảo sát ảnh hưởng DN, DM DP đến thối hóa gel tinh bột sắn phương pháp nhiệt quét vi sai (DSC) Từ khẳng định tác động hiệu chống thối hóa loại dầu khảo sát - Thực thí nghiệm số tạo phức (Complexing Index) để biết hình thành phức hợp amylopectin với loại dầu có hay khơng hình thành với mức độ 39 an TÀI LIỆU THAM KHẢO Abd Karim, M.H Norziah, C.C Seow (2000) Methods for the study of starch retrogradation Food Chemistry, 71(1), 9-27 Axford, D., Colwell, K., Cornford, S., Elton, F (1968) Effect of loaf-specific volume on the rate and extent of staling in bread Journal of the Science of Food and Agriculture 19, 95-98 Barrett, A., Cardello, A., Maguire, P., Richardson, M., Kaletunc, G Lesher, L (2002) Effects of sucrose ester, dough conditioner, and storage temperature on longterm textural stability of shelf-stable bread Cereal Chem., 79, 806-811 Berry, C S (1986) Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre Journal of Cereal Science, 4, 301-314 Bhandari, B R., D’arcy, B Bich, L L T (1998) Lemon oil to -cyclodextrin ratio effect on the inclusion efficiency of -cyclodextrin and the retenstion of oil volatiles in the complec J Agric Food Chem., 46, 1494-1499 Biliaderis, C G (1992) Structures and phase transitions of starch in food systems Food Technol., 46, 98-109 Biliaderis, C G and Galloway, G (1989) Crystallization behaviour of amylose-V complexes: structure-property relationships Carbohydr Res., 189, 31-48 Biliaderis, C G and Seneviratne, H D (1990) On the supermolecular structure and metastability of glycerol monostearate-amylose complex Carbohydr Polym., 13, 185206 Biliaderis, C G and Tonogai, J R (1991) Influence of lipids on the thermal and mechanical properties of concentrated starch gels J Agric Food Chem., 39, 833-840 10 Biliaderis, C G., Page, C N., Slade, L Sirett, R R (1985) Thermal behaviour of amylose-lipid complexes Carbohydr Polym., 5, 367-389 11 Biliaderis, C G., Page, C M and Mảuice, T J (1986) On the multiple melting transitions of starch/monoglyceride systems Food Chemistry, 22, 279-295 12 Björck, I., Nyman, M., Pedersen, B., Siljestrom, M., Asp, N G., Eggum, B O (1987) Formation of enzyme resistant starch during autoclaving of wheat starch Journal of Cereal Science, 6, 159-172 an 13 Bourne, M C (1968) Texture profile of ripening pears Journal of Food Science, 33, 223-226 14 Bourne, M C (1978) Texture profile analysis Food Technology, 32(7), 62-66,72 15 Bourne, M C., Moyer, J C., Hand, D B (1966) Measurement of food texture by a universal testing machine Food Technology, 20(4), 522-526 16 British Nutrition Foundation (1990) Complex carbohydrates in foods London: Chapman and Hall 17 Bulpin, P V., Cutler, A N and Lips, A (1987) Cooperative binding of sodium myristate to amylose Macromolecules, 20, 44-49 18 Buttery, R G., Glenn, G M and Stern, D J (1999) Sorption of volatile flavor compounds by microcellular cereal starch J Agric Food Chem., 47 19 Carlson, T L.-G., Larsson, K., Dinh-Nguyen, N and Krog, N (1979) A study of the amylose-monoglyceride complex by Raman spectroscopy Starch/Stärke, 31, 222-224 20 Charoenrein, S., Orawan Tatirat, Kategunya Rengsutthi, Masubon Thongngam (2010) Carbohydrate Polymers Thailand: Carbohydrate Polymers 83, 292 21 Chiang, B Y., Johnson, J A (1977) Measurement of total and gelatinized starch by glucoamylase and o-toluidine reagent Cereal Chemistry, 54, 429-435 22 Collison, R (1968) Starch retrogradation In J A Radley, Starch and its derivatives London: Chapman and Hall 198-202 23 Cui, R and Oates, C G (1999) The effect of amylose-lipid complex formation on enzyme susceptibility of sago starch Food Chemistry, 65, 417-425 24 Dreher, M L., Tinsley, A M., Scheerens, J C., Berry, J W (1983) Buffalo gourd root starch Part II Rheological behaviour, freeze-thaw stability and stability for use in food products Starch/Stärke, 35(5), 157-162 25 Egermayer, M (2003) In Physical Chemistry Lund University, Lund 26 Eliasson, A.-C (1980) Effect of water content on the gelatinization of wheat starch Starch/ Stärke, 32, 270-272 27 Eliasson, A.-C (1983) Differential scanning calorimetry studies on wheat starchgluten mixtures II Effect of gluten and sodium stearoyl lactylate on starch crystallization during ageing of wheat starch gels J Cereal Sci., 1, 207-213 28 Eliasson, A.-C (1985) In New Approaches to Research on Cereal Carbohydrates (eds, Hill, R D Munck, L.) 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