NGHIÊN CỨU SẢN XUẤT BÁNH QUY GIÀU ANTHOCYANIN TỪ GẠO ĐEN (Oryza sativa L.)

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Tác giả: Ngọc Như Huỳnh Châu, Thị Diễm Phúc Huỳnh, Lê Ánh Minh Nguyễn, Thị Hồng Liên Phan, Thị Kim Ngân Phan

Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Khoa học Công nghệ và Thực phẩm (Tên mới: Tạp chí Khoa học Đại học Công Thương), 2022

Mô tả vật lý: tr.122

Bộ sưu tập: Metadata

ID: 333379

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Black rice (purple rice) is of high nutritional value, especially its anthocyanin antioxidant content, and is a suitable choice for adding to biscuits. The pretreatment methods, the ratios of rice flour, and the different baking temperatures and durations were studied and evaluated on the anthocyanin content and sensory properties. The surveyed black rice had anthocyanin content of 240.24 – 265.35 mg/100g, significantly higher than other studies. The preliminary heat treatment of raw materials causes a rapid loss of anthocyanin content. The roasting and the soaking-cooking[1]drying method lost about 70.39% and 96.28% anthocyanin, respectively. Therefore, rice flour should not undergo pre-heat treatment before baking. Anthocyanin content lost about 61.61% when baking at 165 °C for 15 minutes. Replacing 80% of wheat flour with rice flour caused the highest anthocyanin content (38.65 ± 1.28 mg/100g of product) and good sensory qualities. Anthocyanin content after three months of storage tends to decrease slightly by 7.54%.Gạo đen (gạo nếp than) có giá trị dinh dưỡng cao, đặc biệt hàm lượng chất chống oxy hóa anthocyanin, là lựa chọn tốt và mới để bổ sung vào bánh quy. Các phương pháp xử lý sơ bộ nguyên liệu, các tỷ lệ bột gạo sử dụng và các chế độ nướng khác nhau được nghiên cứu và đánh giá trên hàm lượng anthocyanin và tính chất cảm quan. Nguyên liệu gạo đen được khảo sát có hàm lượng anthocyanin 240,24 - 265,35 mg/100g, cao hơn đáng kể so với các nghiên cứu khác. Việc xử lý nhiệt sơ bộ nguyên liệu làm thất thoát hàm lượng anthocyanin nhanh chóng. Phương pháp rang làm thất thoát khoảng 70,39% trong khi phương pháp ngâm-nấu-sấy gạo làm thất thoát đến 96,28% anthocyanin. Do đó, bột gạo nguyên liệu không nên trải qua quá trình xử lý nhiệt sơ bộ trước khi làm bánh. Hàm lượng anthocyanin thất thoát khoảng 61,61% khi nướng bánh ở 165 °C trong 15 phút. Bánh quy thay thế 80% bột mì bằng bột gạo đen có hàm lượng anthocyanin 38,65 ± 1,28 mg/100g sản phẩm và cảm quan tốt. Hàm lượng anthocyanin sau 3 tháng bảo quản có xu hướng giảm 7,54%.

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