(Đồ án tốt nghiệp) 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 SKL004859 Tp Hồ Chí Minh, tháng 07/2016 TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHOA CƠNG NGHỆ HĨA HỌC VÀ THỰC PHẨM BỘ MÔN CÔNG NGHỆ THỰC PHẨM KHÓA 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 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, không trắng mẫu có bổ sung DM có lẽ tượng cháy lạnh Nhiệt độ ngăn đá tủ lạnh không ổn định cộng với nước mạnh thoái hóa nguyên 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 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 đơng chúng tơi 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: - 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New York: Marcel Dekker, Inc., 1-64 137 Zobel, H F., French, A D Hinkle, M E (1967) X-ray diffraction of oriented amylose fibers II Structure of V-amylose Biopolymers, 5, 837-845 138 Zobel, H F., Young, S N Rocca, L A (1988) Starch gelatinization: an X-ray diffraction study Cereal Chem., 65, 443-446 PHIẾU ĐÁNH GIÁ CẢM QUAN Một mẫu gồm hai đĩa bánh bột lọc giới thiệu cho bạn Xin vui lòng vị nước lọc trước bắt đầu thử mẫu Bạn thử nếm mẫu theo thứ tự từ trái sang phải xác định mẫu mẫu bạn thích cách KHOANH TRỊN mã số mẫu (bạn bắt buộc phải có lựa chọn) Cám ơn bạn tham gia 389 ... hợp tinh bột- lipid 1.2 Sự hình thành phức hợp tinh bột- lipid 1.3 Các yếu tố ảnh hưởng đến tính chất trạng thái phức hợp tinh bột- lipid 1.4 Các tác dụng chất béo đặc tính tinh bột. .. hóa tinh bột Ví dụ, hợp chất ảnh hưởng đến tái kết tinh thành phần tinh bột Ứng dụng phổ biến tác động việc sử dụng chất nhũ hoá để trì hỗn bánh mì (Krog cộng sự, 1989, Zobel Kulp, 1996) Những chất. .. cộng sự, 1992) Sự thối hóa tinh bột diễn không thuận lợi chuỗi ngắn dài Nó đạt tối ưu kích thước chuỗi khoảng từ 14 đến 24 (Shi Seib 1992) 10 Các lipid phân cực chất nhũ hóa ảnh hưởng đến thối hóa