芭蕉芋淀粉对米粉理化性质及粉丝品质的影响

将芭蕉芋淀粉和籼米粉按照一定比例复配并制作粉丝，以复配粉的溶胀性质、热特性、糊化特性、流变学特性为理化性质测定指标，以粉丝的质构特性、蒸煮性质、感官品质为其质量评价指标，考察了芭蕉芋淀粉对米粉理化性质和粉丝品质的影响。结果表明：随着芭蕉芋淀粉添加量的增加，复配粉的直链淀粉含量、膨润力、峰值黏度、最低黏度、降落值、糊化焓、回生焓、回生度、弹性模量、黏性模量增加，而溶解度、最终黏度、回升值、糊化温度逐渐降低；米粉丝的硬度、弹性、黏附性、咀嚼性随芭蕉芋淀粉添加量的增加而增大。与纯籼米粉粉丝相比，复配粉米粉丝的筋道感和柔韧度增强，其光滑度却下降。综合考虑，添加2%～5%芭蕉芋淀粉的米粉丝品质最佳，具有很好的可接受性。

Effects of Canna edulis Ker Starch on Physicochemical Properties of Rice Flour and Quality of Rice Noodles

Canna edulis Ker starch (CS) has unique characteristics. In this paper, physicochemical properties of mixed
powder from indica rice flour and CS were investigated by the measurement of amylose content, solubility, swelling
power, thermal properties, pasting properties and rheological properties. Rice noodles with the addition of CS were studied
by quality evaluation including textural properties, cooking quality and sensory evaluation. The results showed that the
physicochemical properties of rice flour and the quality of rice noodles were changed significantly due to the addition of CS
(P < 0.05). When compared with pure rice noodles, the firmness and chewiness of the noodles with the addition of CS were
increased significantly (P < 0.05), whereas the slipperiness was decreased a lot. Rice noodles with the addition of 2%–5% of
CS had good acceptability after overall consideration.