Luận văn thạc sĩ Công nghệ thực phẩm: Sử dụng bột thịt trái điều (Anacardium Occidentale L.) để sản xuất mì sợi giàu xơ

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Use of Cashew (Anacardium occidentale L.) fruit in the production of high fiber pasta

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ABSTRACT

To make use of the by-products of the cashew nut industry, this research focused on the addition of cashew apple powder in the production of high fibrous pasta This product had many health and economic benefits Cashew apple powder showed high total dietary fiber content (48,6±2,1g/100g dry matter), high total phenolic compound content (7.101±119 mgGAE/100g dry matter), and strong antioxidant activity “ȝ07(g dry matter via DPPH assay and “ȝ07(JGUy matter via FRAP assay)

When decreasing sieve size of the cashew apple powder from 40mesh (0,400mm) to 100mesh (0,149mm), the pasta product had its total phenolic compound content and antioxidant activity increased meanwhile others chemical compounds remain unchanged Also the pasta noodle got a darker color while structure and cooking quality became more closely to the control sample

Increasing the addition level of cashew apple powder from 5% to 20% led to the increase of fiber, lipid, total carbohydrate, phenolic content and antioxidant activity while the protein and starch content decreased Furthermore, with increase of the level

of cashew apple powder in the blend composition, the cooking loss increased but the optimum cooking time, water absorption index, swelling index, structure quality and overall acceptability decreased The pasta with the addition level 10% of cashew apple powder passed through 70mesh (0,210mm) sieve was the highest incorporation in the final product to gain the overall acceptability from customers

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Nguӗn: Data Player 7UiLÿLӅu là mӝt thӵc phҭm giàu GLQKGѭӥQJJLjX[ѫYjFiFFKҩWFyKRҥWWtQKVLQKKӑFcaoFyNKҧQăQJFKӕQJYLrPFKӕQJR[\KyD« [10, 11] 'ӵDYjRnhu FҫXWKӵFWӃ FӫDVҧQSKҭPPuVӧLFQJYӟLQJXӗQQJX\rQOLӋXGӗLGjRJLjXFiFKӧSFKҩW3KHQROLFFKҩWFKӕQJR[\KyDQKѭWUiLÿLӅXFK~QJW{LTX\ӃWÿӏQKWKӵFKLӋQÿӅWjL³1JKLrQFӭX EӝWWKӏWWUiLÿLӅXÿӇWKD\WKӃPӝWSKҫQEӝWPuWURQJVҧQ[XҩWPuVӧLJLjX[ѫ´0өFÿtFKFӫDQJKLrQFӭXOjWұQGөQJQJXӗQSKөSKҭPWUiLÿLӅXGӗLGjRÿӇӭQJGөQJYjRTX\WUuQKVҧQ[XҩWPuVӧLQKҵPWҥRUDVҧQSKҭPJLjX[ѫWӕWFKRVӭFNKӓHYjÿѭӧFQKLӅXQJѭӡL WLrXGQJFKҩSQKұQ

1ӝLGXQJQJKLrQFӭXJӗP QӝLGXQJchính:

 NӝLGXQJĈiQKJLiFKҩWOѭӧng nguyên liӋu;

 Nӝi dung 2: Thí nghiӋm khҧo nghiӋm ҧQKKѭӣng cӫDNtFKWKѭӟc hҥt bӝWWUiLÿLӅu ÿӃn chҩWOѭӧng mì sӧi;

 Nӝi dung 3: Thí nghiӋm khҧo nghiӋm ҧQKKѭӣng cӫa tӹ lӋ thay thӃ bӝWWUiLÿLӅXÿӃn chҩWOѭӧng mì sӧi

&+ѬѪ1* 7Ә1*48$1

2.1 Tбng quan vЧ FKҩW[ѫWURQJWKӵFSKҭP

2.1.1 Ĉ͓QKQJKƭDYjSKkQOR̩LFK̭W[˯WK͹FSḴP

ĈӏQKQJKƭDYӅFKҩW[ѫYүQFKѭDÿѭӧFWKӕQJQKҩWYjSKѭѫQJSKiSSKiWKLӋQFNJQJFKѭDÿѭӧFFKXҭQKyD

7KHRWUX\ӅQWKӕQJFKҩW[ѫÿѭӧF[iFÿӏQKWKHRFiFWKjQKSKҫQKyDKӑFQKѭFHOOXORVHhemicellulose, pectin và lignin 1ăP&RGH[ÿmF{QJEӕ ÿӏQKQJKƭDYӅFKҩW[ѫ là

³polymer carbohydrate FyWӯPѭӡLWLӇXSKҫQ WUӣOrQYjFKѭDEӏWKӫ\SKkQEӣLHQ]\PHQӝLVLQKWURQJUXӝWnon FӫDQJѭӡLYjWKXӝFFiFPөF sau:

 Các polyme carbohydrate ăQÿѭӧc xuҩt hiӋn tӵ nhiên trong thӵc phҭm

 Các polyme carbohydrate WKXÿѭӧc tӯ nguyên liӋu thӵc phҭm bҵng các biӋn pháp vұt lý, enzyme hoһc hóa hӑFYjÿѭӧc chӭng minh là có lӧLtFKVLQKOêÿӕi vӟi sӭc khӓe

 Các polyme carbohydrate tәng hӧS ÿm ÿѭӧc chӭng minh là có lӧL tFK VLQK Oê ÿӕi vӟi sӭc khӓH´

*ҫQÿk\ÿmFyQKӳQJJӧLêUҵQJFiFoligossacharide EӅQ FNJQJQrQÿѭӧFFRLOjFKҩW[ѫ

&iFWKӵFSKҭPWӵQKLrQJLjX[ѫFyWKӇNӇÿӃQKҥWQJNJFӕFnguyên cámUDXFӫYjTXҧNK{&KҩW[ѫFyWKӇÿѭӧFEәVXQJWKrPYjRWKӵFSKҭPWURQJTXiWUuQKVҧQ[XҩW

/ѭӧQJWLrXWKөNKX\ӃQQJKӏFӫDFKҩW[ѫWKӵFSKҭPOjJFKRFKӃÿӝGLQKGѭӥQJcalorie PӛLQJj\ [12, 13]

&KҩW[ѫWKӵFSKҭPWKѭӡQJÿѭӧFFKLDWKjQKKDLORҥLOj[ѫNK{QJWDQYj[ѫKzDWDQ

 ChҩW[ѫNK{QJWDQ,') OjFKҩW[ѫNK{QJWKӇ ÿѭӧc tiêu hóa hoһc hҩp thө bӣLFѫthӇ FRQQJѭӡi và khôQJKzDWDQWURQJQѭӟc IDF gӗm mӝt sӕ thành phҫn cҩu trúc cӫa thành tӃ EjR QKѭ OLJQLQ cellulose, hemicellulose, Nguӗn cung cҩp IDF phә biӃn là các thӵc phҭm nguyên hҥt, nguyên cám, các loҥi hҥt, các loҥi quҧ hҥch và

vӓ trái cây, các loҥLÿұu sҩy khô, cҧi bҳp, cӫ cҧi, cà rӕt, ChҩW[ѫNK{QJKzDWDQFyÿһc tính thҭm thҩXQѭӟc trong ruӝWWUѭѫQJOrQWҥRÿLӅu kiӋn cho chҩt bã thҧi dӉ thoát ra ngoài

 ChҩW[ѫKzDWDQ6') 6')Ojnhóm các sӧi không thӇ ÿѭӧc tiêu hóa hoһc hҩp thө bӣLFѫWKӇ QJѭӡLQKѭQJFy khҧ QăQJKzDWDQPӝt phҫQWURQJQѭӟc bao gӗm pectin, các chҩt keo và chҩt nhҫy Nguӗn cung cҩp chҩW[ѫKzDWDQWӕt nhҩt là các loҥi trái cây, các loҥi rau xanh, vӓ quҧ hӑ cam chanh, bã táo và quҧ dâu tây, cám kiӅu mҥch, ÿҥi mҥch, cám gҥo, vӓ hҥt, các loҥi ÿұu sҩy khô, các sҧn phҭm tӯ ÿұu nành v.v ChҩW[ѫKzDWDQNKLÿLTXDruӝt sӁ tҥo ra thӇ ÿ{QJ làm chұm quá trình hҩp thu mӝt

sӕ chҩW GLQK Gѭӥng vào máu Yj FNJQJ OjP WăQJ ÿӝ xӕp, mӅm cӫa bã thҧi tiêu hóa [14, 15]

2.1.2 /ͫLtFKFͯDFK̭W[˯WK͹FSḴP

ĂQQKLӅXFKҩW[ѫÿmÿѭӧFFKӭQJ PLQKOjJL~SQJăQQJӯDKRһFKӛWUӧÿLӅXWUӏFKӭQJWăQJPӥ WURQJPiXEӋQKWLPPҥFKWăQJKX\ӃWiSEpRSKuPӝWVӕEӋQKXQJWKѭUӕLORҥQWLrXKyDYjWLӇXÿѭӡQJ [16]

&өWKӇFiFQJKLrQFӭXGӏFKWӉKӑFFKRWKҩ\UҵQJYLӋFăQÿӫFKҩW[ѫWKѭӡQJ[X\rQOjPJLҧPQJX\FѫPҳFEӋQKWLPPҥFKvành YjWLPPҥFK&+'