不同品种芋头全粉理化特性研究

Study on physicochemical properties of different types of taro whole powder

以市面上常见的6种芋头为原料,研究其全粉的持水性、溶解度、冻融稳定性等理化特性。结果表明:桂林荔浦芋持水性和冻融稳定性最好,江芋2号持油性最好。各种芋头全粉的溶解度、膨胀度随温度的上升呈现不同的变化趋势,其中江芋2号的膨胀度呈"U"型变化趋势。铅山红芽芋、金华红芽芋、福建白芽芋和江芋2号的溶解度总体偏高,平均达到24.97 g/g;在90℃下,桂林荔浦芋的膨胀度最高,达到16.15 g/g。不同品种芋头全粉糊化性质参数间存在差异,部分品种间存在显著差异(P<0.05),广东红芽芋峰值黏度最高,为4404 cP,江芋2号的崩解值最低,铅山红芽芋的回生值最低。

The physicochemical properties of six kinds of taro whole powders were systematically studied,such as the water holding capacity,solubility and freeze-thaw stability.Results showed that the water holding capacity and freeze-thaw stability of LiPu Taro of Guilin was the highest,while the oil binding capacity of Jiang 2 was the highest.The solubility and swelling of all kinds of taro whole powders showed different trends with the increase of temperature,and the swelling degree of Jiang 2 showed a"U"type change trend.The solubility of red bud taro flour of Yanshan and Jinhua,white bud taro flour of Fujian and Jiang 2 was generally high,reached an average of 24.97 g/g.At 90℃,the expansion of LiPu Taro of Guilin was the highest,reached 16.15 g/g.There were differences in the parameters of different types of taro whole powders gelatinization.There were significant differences among some types(P<0.05),the highest peak viscosity of red bud taro flour of Guangdong was 4404 cP,the disintegration value of Jiang 2 was the lowest,and red bud taro flour of Yanshan had the lowest retrogradation value.