ẢNH HƯỞNG CỦA MỘT SỐ THÔNG SỐ CÔNG NGHỆ TRONG QUY TRÌNH THU NHẬN BỘT KHOAI MỠ ĐẾN HÀM LƯỢNG TINH BỘT KHÁNG CỦA SẢN PHẨM
DOI:
https://doi.org/10.62985/j.huit_ojs.vol26.no5.700Từ khóa:
Bột khoai mỡ, tinh bột kháng, độ ẩm.Tóm tắt
Nghiên cứu này nhằm đánh giá tác động của các thông số công nghệ gồm độ dày lát cắt, nồng độ acid citric, thời gian hấp, nhiệt độ và thời gian sấy đến hàm lượng tinh bột kháng (RS) và độ ẩm của bột khoai mỡ (Dioscorea alata). Kết quả cho thấy điều kiện tối ưu để thu nhận hàm lượng RS cao nhất (24,28%) là: lát cắt dày 6 mm, ngâm acid citric 0,5% trong 30 phút, hấp 15 phút và sấy ở 70 °C trong 5 giờ. Phân tích hiển vi điện tử quét (SEM) cho thấy cấu trúc bề mặt tinh bột sau xử lý trở nên chặt chẽ hơn, với sự xuất hiện của các vùng phồng đặc trưng cho quá trình biến tính vật lý. Phân tích nhiễu xạ tia X (XRD) xác nhận cả hai mẫu trước và sau xử lý đều thuộc dạng tinh thể loại C, tuy nhiên chỉ số kết tinh giảm từ 46,7% xuống còn 40%, phản ánh sự gia tăng của vùng vô định hình – yếu tố thuận lợi cho sự hình thành RS loại III dưới tác động của nhiệt. Khi ứng dụng vào sản xuất bánh mì, việc bổ sung 10% bột khoai mỡ vào công thức được đánh giá là phù hợp, góp phần cải thiện màu sắc và độ mềm của ruột bánh, đồng thời nâng cao giá trị dinh dưỡng mà không làm ảnh hưởng đáng kể đến kết cấu tổng thể của sản phẩm so với mẫu đối chứng.
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