IVGHIEM C i i u CHAT LUQMG, CHE DO BAD OUA(\i CUA GAO LLIA lUlJA IXIOI IVIAU OO VA IVIAU SAIXIG V A UI^Ei
DUIXIG TROIVG CHE BIEIXI BAIXIH COOKIE9
Hd Thanh BinhS Lfi Th^ Phuong^
T6MTAT
Phan tich chat luong gao lua miia noi mau do va mau sang va dimg cac nguyen lieu nay vao ch^ bien banh cookies diroc thuc hi^n nhdm danh gia chat luong dinh duong, kha nang bao quan va da dang hoa san p h d m cua gao Ilia mua noi duoc trong tai tinh An Giang. Ket qua cho thay gao liia miia ndi mau do va mau sang co the la cac giong liia miia ndi khac nhau. Ham luong dam tong, tro va anthocyanin co trong gao do nhi^u hon ggo sang. Gao dugc bao quan trong bao bi hiit chan khong co s u thay ddi anthocyanin va flavonoid cham h o n bao quan trong bao bi khong hiit chan khong. Buoc dau thanh cong t m n g viec thii nghiem bd s u n g gao liia miia noi vao che bien banh cookies. San pham dat gia t n cam quan kha cao va ham luong anthocyanin con lai trong banh la 2,86 m g / k g .
Tu khod; Anthocyanin, bao quan gao, cookies, flavonoid, gao liia mua not
1 . OAT VAN BE
Liia m u a n d i (Oryza sativa L.) d k h u v u c s o n g . M e k o n g Viet N a m - t h u o e lodi Oryza satival v a
Oryzaprosative - c d k h a n a n g p h a t t r i e n t r o n g difiu k i d n d a t p h e n v a n u d e n g a p tir 1,5 - 3 m . M d u d d v a e d u t n i c k h d e i i n g la d i d m d§c t n m g e u a h a t g a o liia m i i a noi. D d y la lodi p h d t t r i e n h o a n g d a t r o n g didu kifin n g a p n u d e t u nhifin, liia m i i a n d i e d tidm n a n g s i i d u n g n h u Id m d t d a n g s a n p h a m t h u c p h a m chiic n 3 n g vd k h d n g chiia c h d t h d a h o c . (Binh T . H o , K h a n g N . T r a n , 2015). Lua miia ndi t i m g Id m o t n o n g s a n p h d b i e n vd q u e n t h u d e voi n g u d i d d n v i m g d d n g b d n g s d n g C u u L o n g . G a o liia miia n d i d u p c c h o la m d t t r o n g n h i i n g dSc s a n ciia k h u v u c .
Hifin n a y , b Viet N a m , t h o n g tin k h o a h g e c u a Ilia m i i a ndi d a c d nghifin ciiu n h u x a e d i n h cde t h d n h p h a n d i n h d u o n g c u a g a o liia m i i a ndi b c a c miic d p x d t k h a e n h a u t r o n g b a o eao Q u a n h t y c h a r a c t e r i s t i c s of floating n e e (Oryza sativa L ) m t h e M e k o n g D e l t a of V i e t n a m : a p r e U m i n a r y s t u d y tai Hoi n g h i T r o p i c a l A g r i c u l h i r e C o n f e r e n c e 2015 (Binh T H o , K h a n g N . T r a n , 2015); d a n h g i a c h a t l u p n g thirong p h a m v a b a o q u a n g a o lua m i i a ndi x a Vinh P h u d c , huyfin T n T d n , tinh A n G i a n g ( T r u o n g Q u d c Xuyfin, 2 0 1 4 ) , . . . n h u n g v a n d d e d s u k h a c n h a u h a y k h o n g v e t h d n h p h d n d m h d u o n g e u a g a o liia miia noi k h i xat b mirc d p 0% ( r o u g h ) c h o r a h a i m a u : m a u d d v a m a u sdng.
D o d o , vific nghifin eiiu p h a n tieh, d d n h gid cde thanh p h a n d i n h d u o n g e u a g a o Iiia m u a n d i m d u d o va mau s a n g sfi g d p p h d n t a n g thfim n g u d n t h d n g tin, c a so k h o a h p e t r o n g nghifin ciiu k h o a h p e , n d n g nghidp vd t h u c p h a m . T r o n g b a o q u a n , cdc c h d t d i n h duong cd t r o n g g a o , d a c b i e t l a h d m l u p n g a n t h o c y a n i n , cd t h a y d d i h a y k h d n g vd tiiay d d i n h u tiie n a o ddi vdi cde loai b a o b i k h d e n h a u . X e m x e t d n h h u o n g cua cdc loai b a o b i d e n c h a t Iirpng h a i loai g a o t r o n g qua t r i n h b a o q u a n g d p p h d n v a o vific l u a e h p n c h d do b a o q u a n t d t n h d t t r d n h t h a t t h o a t c d c c h a t dinh d u o n g e d t r o n g g a o t r o n g q u a t r i n h v a n chuydn, p h d n p h d i trfin t h i ti-udng d d n t a y n g u d i t i e u dung.
D o Ilia m u a n d i d u p c p h u c h d i lai g a n day, nfin cdc san p h a m v e g a o Iiia m i i a n d i trfin t h i t r u d n g vdn c h u a CO. Vific c h e b i d n s a n p h a m b d n h c o o k i e s tir gao Ilia miia ndi d o v a m d u s d n g n h d m d a d a n g h d a san p h a m g a o liia m i i a n d i trfin t h i t r u d n g .
2. NGUYEN UEU VA PHUONG PHAP ry
' Khoa N o n " nghidp - TNTN. Truong Dai KQC An Giang.
D^i hpc Quoc gia TP. HCM Email- holhanhbinhvn(3^Viiln>ocoiii
Nguyfin v a t lieu sii d u n g : Liia m i i a n d i t r d n g cr tinh An G i a n g vu 2 0 1 5 , d u o n g s a c c h a r o s e , t n i n g , sfta bpt, vani, s h o r t e n m g , b a n k m g s o d a , h o t m i .
T h i e t h i s u d u n g : M a y s o m a n , b i n h IQeldahl, tu say, d n g c h i e t S o x h l e t , rdy c o d u i m g k i n h 16 sdng 0,5 m m , b e dieu n h i e t , c d n p h d n l u h , 16 n u n g d i e u chinh d u p e nhifit d p d e n 550"C - 600"C. m a y d o a m d p K e t t
2.1. Chuin bi mdu
Liia miia ndi sau khi thu hoach, lam sarh vd phoi so bo t ^ dia phuung se dugc chuyen ve plibng thi nghiem Trudng Dai hgc An Giang d.- say \-\^Q ^^^
KHOA HOC CONG NGHE
dudi 14% am dp (mdu dupc bdo quan d phdng thi nghidm den khi diing de nghifin ciiu). Lua sau khi say xong dem di bdc vd, phdn lo^, phdn tich chat lugng, bao qudn va ehe bidn.
Bdng 1. Phuong phdp phdn tich cdc chi tifiu dinh du&ng cua g ^ liia mua ndi STT
1 2 3 4 5 6 7
Chi tifiu Dam tdng Beo tdng Duong tdng sd Tro
Hdm lupng nude
Anthocyanin Flavonoid
Phuong phap Phuang phap IQeldahl Phuong phap Soxhlet Phuong phdp so mdu Phuong phdp dot mdu d' 550-650 "C
Phuang phap say b 105"C den khdi luong khdng ddi Phuong phdp pH vi sai Phuong phdp Aluminium Chloride Colorimetric 2.1.1. Anh huong cua dieu kidn bao quan Liia sau khi bdc vd va phdn loai dupc cho vao hai loai bao bi: bao bi khdng hiit chdn khong (bao bi giay) vd bao bi hiit chdn khdng (PA) vdi khdi lupng khoang 0,5 kg. Sau dd bao quan d nhifit dd 28 - 32°C va dm dd tuong ddi 75 - 80%. Theo doi vd danh gid chat lupng.
2.1.2. Chd bidn cookies
Bdng 2. I h d n h phdn vd ii 1^ nguyfin Hdu ldm bdnh cookies
Thanh phan Shortening Duong Long do tnmg Vani Niroc Bot mi
Bot gao Ilia mua noi Bot sira khong beo Bpt no
Khoi luong (g)
80 60 50 1 20 100 100 40 3
Tile
(%)
17,6 13,2 11 0,2 4,4 22 22 8,8 0,66 Gao sau khi dupe phan loai dem xay nhuyfin va ray vdi ray cd dudng kinh Id sdn 0,5 mm. Sau dd, mdu bdt gao duoc bao quan b 15"C cho den khi sit dung.
Bdnh cookies duoc ehe bien theo quy trinh, thong sd tham khao cua Bor S. Luh (1991). Cdn chinh xdc cde nguyfin hfiu ldm banh. Thanh phdn vd ti lfi nguyfin Ueu duoe the hifin qua bang 2. Dau hfin
tron dfiu shortenmg vd dudng trong khoang 1 phiit Sau dd, them tning, vani, hot mi vdo nhao trdn trong khoang 10 - 15 phiit Cudi cimg eho cde thdnh phdn cdn lai vao hdn hpp bpt nhao, tron dfiu eho den khi khdi bdt ddng nhdt Dinh hmh cookies rdi dem nudng b nhiet do 177''C trong 10 phiit
2.2. Dieh trich anthocyanin
Anthocyanin dupc trich ly tir gao liia miia ndi dua theo Lees va Francis (1972). 1 g gao Iiia miia ndi xay nhuyfin duoc cho vdo hdn hpp ethanol va acid citric 1.0 M vdi ti lfi 80:20. Dich trich dupc thuc hifin trong bd dieu nhifit, trdnh anh sang. Che dp trich ly dua theo thong sd tdi uu tham khdo eua Alessandra Cristina Pedro, Daniel Granato va Neiva DehberaU Roso (2016) voi nhiet dp tiich ly 34,7°C, thdi gian trich ly 80 phiit vd ti lfi giiia gao va dung mdi trich ly Id 1:30. Dich trich duoc lpc, dinh miie den 50 mL bdng dung moi trich ly.
2.3. Phdn tieh anthocyanin
Phdn tieh anthocyanin bdng phuang phdp pH vi sai theo Ahmed va cpng su (2013). Tien hdnh bdng each do mat dp quang cua mdu tai pH = 1 va pH = 4,5 tai budc sdng hap thu cue dai (520 nm), so vdi dp hap thu tai budc sdng 700 nm.
Xdc dinh lugng anthocyanin theo eong thiic:
A.M.Ky
el (mg/L)
^700nm-pH= M) (AI™ • p H . .
Trong do:
A - (Ax™,.,
A700nm-pH= 4,5)
Voi Atniax. Araiii- ^d b ^ thu tai budc sdng cue dai va 700nm,dpH = lvdpH = 4,5.
a lugng anthocyanm (mg/l); M: khdi lupng phdn tu ciia (cyanidme-3-glucoside) la 449,2 (g/moO;
1: ehieu day cuvet (cm); K: dp pha loang; V; the tieh dich chiet tinh bdng lit 10^ (mL); e: hfi sd hap thu phan hi (Cyanidin-3-glucoside) la26900 moi' cm"\
2.4. Phdn tich flavonoid
Flavonoid tdng dugc phdn tich theo phuong phap Aluminium Chloride Colorimetric (Eswari etal., 2013). Hiit 1 mL dich trich vao dng nghifim, cho them 3 mL etiianol, 0.2 mL aluminum chloride (10%), 0,2 mL sodium acetate 1 M va 5,8 mL nude eat Giii d nhiet dp phdng 30 phiit va do dp hap thu cua hdn hpp phan ling d 415 nm.
43
KHOA HOC CdNG NGHfi Xay dung dudng chuan quereetin; pha ndng do
quercetin hi 0 mg/L, 20 mg/L, 40 mg/L, 80 mg/L, 160 mg/L va 320 mg/L trong ethanoL Thue hifin quy trinh tuong tu nhu ti-fin cho quereetm ehuan.
s d o di.1112 dicli qiiei'c n img L)
H i n h 1. D u d n g c h u d n flavonoid 3. KET QUA VA THAU LUAN
3.1. Kdt qua phdn tich thdnh phdn dinh duong cua gao Ilia mua ndi mdu do vd mdu sdng
Gid tri trung binh cua cdc chi tifiu dam tdng, beo tdng, dudng tdng, tro, am, anthocyanin va flavonoid idupc the hifin qua bang 3.
Bdng 3. Thdnh phdn dinh duong ciia gao lua mua ndi mdu do vd mdu sdng
Chl tieu P g m tdng (%, wt)
^ t o t6ng (%, wt) frdng Carbohydrate (%) Duong tong (%, wt) Tro(%,wt) Am (%, wt) Anthocyanin (mg/kg) Flavonoid (mg.lOO g')
Ket qua (*) Gao mau sang
9,59'±1,08 2,35'+0,37 74,I0'±I,52 0,81"±0,I0 1,36'±0,06 12,59'±0,27 0°±0 106,49'+3,22
Gao mau do 11,26''±0,73
1,84'±0,5I 72,45'±0,18
1,15"±0,04 1.60''±0,01 12,99'±0,44 106.98''± 11,07
109,88'+1,47 Ghi chu: (*): sd heu la kdt qua trung binh cua 3 lan lap lai. Cac sdcd cimg kl tu tiong cimg mot hang khdng cd su khac biet d miic y nghia 5% theo phep thiiLSD.
Ham lugng dam tdng eiia gao sdng (9,59%) thap hon ddng ke so vdi gao dd (11,26%) (P<0.05). Ket qua phdn tieh nay tuong tu voi ket qua cua Binh T. Ho va Khang N. Tran (2015) (11,50%) vd Tniong Qudc Xuyen (2014) (9,84%). Theo Hoseney, R. C. (1994), su bien ddi ham luong protein Id do anh hudng bdi ydu td moi trudng va di truyen. Nhifiu kdt qud nghifin eiiu hi Vifin Nghien eiiu Liia Qudc te (IRRI) khdng
dinh nhiing thay ddi ham luong protein trong hat gao ehu yfiu la do yeu td di truydn quy dinh (Pham Van Phugng vd cs, 2004; Fumino Takaiwa et al., 1987;
Lourdes J. etal., 1970). Ngodi ra, cae kdt qua nghifin eiiu eon cho thay loai phu Indica co ham lupng protein cao hon lodi phu Japonica. Ida nfip ed ham lupng protein cao hon liia te; nhiing gidng liia ngdn ngdy ed hdm lupng protem eao hon gidng ddi ngay, nhiing gidng liia trdng b vimg ddng bang ed ham lugng protein eao ban trdng d vimg ddi niii; tiong cimg mdt gidng lua, nhimg hat nhd cd hdm lugng protein cao hon nhiing hat to ban (Hyroyuki K. etal., 1988). Nhu vay, cd the nhdn dinh, gao ddvd gao sdng cd the la cdc gidng liia mtia ndi khac nhau.
Bfin eanh do, gao do ed ham luong tro (1,60%) cao hon gao sang (1,36%), su khac bifit nay cd y nghia d miic thdng kfi (P<0,05). So vdi ket qua ciia Truong Qudc Xuyfin (2014), gao ed ham lupng ho chiem 1,21%, kdt qua phdn tieh nay khong cd su khac bifit ldn. Theo Julian McCIements (2003), hdm lugng tro la thudc do tdng lugng khodng chat hifin dien trong thuc phdm, trong khi dd hdm lupng chat khoang Id mot thude do ve sd lupng eua ede thanh phan vo ca eu thd hien difin trong thue pham, chdng ban nhu Ca, Na, K va Cl. Ham lugng tro ddi dao (1,60%) eho mdt ngudn khodng tdt nhu kali va photpho (Hoover etal., 1996; Oelke, 1976, 1993). Tir dd cd the thay rdng, gao do chiia ham lupng cde chat khoang nhidu hon so vdi gao sdng.
Mat khae, gao sang lai ed hdm lugng beo tdngvd tdng carbohydrate (2,35% - 74,11%) eao ban gao do (1,84% - 72,31%) va su khde bifit nay khdng cd y nghia d miic thdng kfi (P>0,05). Va ket qua nay eiing tuong tu vdi ket qua eua Truong Qudc Xuyfin (2014) (2,47%
- 74,20%). Ham luong tdng carbohydrate dupc tinh dua tren phuong phdp loai trir cae thdnh phan khdng phai carbohydrate trong nguyfin lieu gdm protein, hpid, am va tro vd gao dd ed ham lupng protein cao hon gao sdng nen theo db ma ham lugng tdng carbohydrate thdp ban gao sang.
Ham lupng flavonoid eua gao dd cao hon eiia gao sdng (109,88 mg.lOO g ' - 106,49 mg.lOO g'), nhung khong cd su khae biet d miic y nghia thdng kfi (P>0,05). Theo Byungrok Mm. et al. (2012), ham lugng flavonoid cua gao mdu trdng (gidng Keehengnuo4) thap ban gao mau do feidng irrA119) (0,20 mg.g' - 1,34 mg.g'); Alessandra Cristina Pedro
KHOA HOC CONG NGHE (2016) thu dupc hdm lupng flavonoid hi gao den
(OtyzasativaL.) hi31,71 -55,39mg.lOOg'.
Trong kdt qua phdn tieh ndy, ehi tim thay hgp chat anthocyanin d gao dd (106,98 mg/kg), gao sang khdng phdt hifin. Kdt qua ndy khd cao so vdi ket qua cua Truong Qudc Xuyen (2014) (43,6 mg/kg). Trong khi dd, trong mdu gao den, Alessandra (2016) thu dugc hi 74,34 - 120,40 mg.lOO g ' anthocyanin;
Frank, Reichardt, Shu va Engel (2012) thu duge 22,30 - 140,30 mg.lOO g^ cyanindin-3-glucoside - dupc xem Id thdnh phan chinh cua anthocyanin.
Theo Mm, Gu, Meelung, Bergman, & Chen (2012) va Xu, Sun, Bao, & Beta (2014), ham lupng phenol tdng, flavonoid va boat tinh chdng oxy hod cua gao do vd gao tim cao hon gao sdng nhu gao mdu trdng, gao ndu.
Nhu vdy, ham lupng dam tdng, tro vd anthocyanin trong gao do eao hon gao sang.
3.2. Anh hudng cua cdc loai bao bi ddn chdt lugng bao quan ciia gao liia mua ndi mdu do va mdu
3.2.1. Sir thay ddi cam quan cua gao lua miia ndi miu do va mau sang bao quan tiong cac loai bao bi khac nhau theo thai gian
Sau 8 tuan bao quan, gia tri cam quan ctia cdc mdu gao dirpc bao quan trong cae loai bao bi khac nhau khong cd su khae bifit ldn. Ket qua eho thay cae mdu gao vdn cdn dam bao duoc chat lupng ve mat cam quan ve mdu sdc, miii.
Mdu sdc: ddi vdi gao mau do ban dau cd mdu nau dd dac trung, gao mdu sang cd man trdng ngd.
Sau thdi gian bao quan 8 tuan, gao mdu dd nhat di nhung khong dang ke; gao mau sang sam mau, cd mau trdng nga dam hon nhung cung khong ddng ke.
Mill: khong phat hifin ed miii la, miu mdc.
Hat nguyfin ven, khong phdt hifin sdu, mpt Gia tri L phan anh dp sang tdi ciia mdu gao.
Bang 4 the hifin gid tri L eiia cde mdu gao dugc bdo quan trong cdc loai bao bi khde nhau ed su thay ddi khong dang kd.
Bang 4. Gid tri L cua g^o lua mua ndi mdu dd vd mau sdng bao quan trong cdc lojii bao bi khde nhau Thai gian bao
quan ( T u ^ ) 0 1 2 3 4 5 6 7 8
Gia tri L (*) Gao sang
Khong hut chan khong 60,98'±0,95 60,88"±0,39 60,54'±0,76 60,47'±0,58 60,39'+1,57 60,26"±0,78 60,07"±1,30 58,83"+0,74 58,69'+0,70
Hiit chan khong 61,92"±0,53 61,40'±0,72 60,60'±0,24 60,54"+0,13 60,28*±0,28 59,94''±0,62 59,63"±1,12 59,04'±0,70 58,94'+l,65
Gao do Khong hiit chan
khong 46,16"±0,67 46,63"±0,75 46,75'±0.63 46.97'±0.89 47,02"+l,05 47,29'±0,58 47,50'±0,63 47.53'±0,54 48,13'±0,51
Hiit chan khdng 45,93'±0,67 46,21'±1,09 46,25'±l,01 46,56"±0,58 46,64°±1,00 46,85"±0,30 47,39'±0,56 47,49'±0,34 47,85'±0,16 Ghi chu: (*): sd lieu trung binh ciia 3 lin lap lai.
khic bidt a miic y nghia 5% theo phep thuLSD.
Ket qua phdn tich ANOVA vfi gid tri L, eho thay ede mdu gao sang va gao do bao quan trong eae loai bao bi khac nhau theo thdi gian khdng cd su khac bifit b miic y nghia thdng kfi (P>0,05). Tuy nhien, qua ddnh gid bdng phuong phdp cam quan thi hat gao bi nhat di ddi vdi gao dd va sdm hon ddi vdi gao mau sang.
3.2.2. Su thay ddi him lupng anthocyanin cua gao lua mua ndi mau dd vi mau sang a cac loai bao bi khac nhau tiong qua trinh bao quan
Cac sd cd ciing ki tu trong cung mdt cdt khong cd su
Hdm lupng anthocyanin eiia gao liia miia ndi bao quan trong eae loai bao bi khae nhau cd su thay ddi dang kd dupc the hifin qua bang 5.
Phdn tieh ANOVA ve ham lupng anthocyanm eiia gao do, eho thdy ham lupng anthocyanm giam dang ke sau 8 tudn bdo quan. Khong phdt hien anthocyanin d trong gao trdng. 6 gao do, anthocyanin giam tir 106,98 mg/kg edn 10,44 m g A g ddi vdi bao quan h-ong bao bi hiit chan khong va cdn 7.83 mg/kg ddi vdi bao quan trong bao bi giay khong 45
KHOA HOC CONG NGHE hiit chan khong sau 8 hian bao quan ed su khde bifit
a miie y nghia thdng kfi (P<0,01). Tuy nhien, sau 1 tuan ddu tifin thdy dupc ham lupng anthocyanin gidm dang kd cd su khae biet y nghia thdng kfi (P<0,05) ddi vdi bao bi giay. Trong khi dd, bao quan trong bao bi chan khdng, ham luang anthocyanm giam nhung khdng cd su khac biet d miic y nghia thdng ke (P>0,05).
Ham lupng anthocyanin trong gao giam di 65%
sau 1 tuan dau ddi vdi bdo quan trong bao bi giay, 30% ddi vdi bao bi hiit chdn khong. O tudn 4 ham lupng anthocyanm cdn lai trong gao bao quan ti-ong bao bi giay vd bao bi hiit chdn khdng la 16% va 30%.
Ddn tuan 8 thi ham lugng anthocyanin ehi cdn
chan khong). Hdm luong anthocyanin troiiS gao bao qudn ti-ong bao bi gidy gidm di gap doi so voi bao bi hut chan khong. Tuy nhifin, ket qua phdn tich ANOVA eho tiidy, hdm lupng anthocyanm gitra hai loai bao bi khong ed su khde biet d miic y nghia tiidng kfi (I*>0,05).
Anh hudng emzyme npi tai trong gao nhir polyphenol oxidase, oxy trong khong khi vd nhifit dO bao quan tdc ddng den hgp chat anthocyanin, da lam suy giam ham lugng anthocyanin trong qua trinh bao quan. Vifie bao quan trong bao bi chan khong han chd tdi da su tidp xtic giiia oxy trong khong khi va gao, vi the md su suy giam hdm lugng anthocyanin it hon bao quan trong bao bi giay.
khoang 7% (bao bi giay) vd khoang 10% (bao bi hiit
Bdng 5. Hdm lugng anthocyanin cua g?o liia mua ndi mdu dd vd mau sdng 6 cdc lo?u bao bi khde nhau trong qud tiinh bao quan
ThWgian bao quan CTuan)
0 1 2 3 4 5 6 7 8
Ham luong anthocyanin (mg/kg) (*) Gao sang
Khong hiit chan khong
0+0 0+fl 0+0 0+0 0+0 0+0 0+0 0+0 0+0
Hiit chan khong
0+0 0±0 0±0 0+0 0±0 0±0 0±0 0±0 0+0
Gao do Khong hiit chan khong
106,98'+11,07 36,53''±7,38 29,57''±2,46 28,18"±4,43 17,40"'+4,91 15,66"+7,38 13,05=+3,69 8,70°+2,46 7,83''+3,69
Hiit chan khong 106,98*±11,07 73,06''+29,52
52,18°'±0 36,53"'+7,38 30,44°'=+6,15 23,48'"+3,69 18,27"+3,68 12,18"+2,46 10,44'±0 Ghi chii: (*): sd Ueu trung binh cua 3 lan lap lai.
khac bidt & miic y nghia 5% theo phep thu LSD.
3.2.3. Su thay ddi ham lucmg flavonoid cua gao lua miia ndi miu dd va miu sang d cac loai bao bi khac nhau tiong qui trinh bao quan
Hdm lupng flavonoid ciia gao Iiia miia ndi bao quan trong cac loai bao bi khac nhau cd su thay ddi dang ke duoc the hien qua bang 6.
Phdn tich ANOVA ve ham Iuong flavonoid cua cac mdu gao bao quan. cho thay sau 8 tudn bao quan, hdm Iirpng flavonoid ctia cdc mdu gao tiong bao bi gidy va bao bi chdn khdng giam ddng ke cd su khac bifit d miie y nghia thdng kfi (P<0,001). Ddi vai gao sdng bdo qudn tiong bao bi giay, ham lugng flavonoid giam hi 110,50 mg.lOO g ' cdn 68,39 mg.lOO g ' vd trong bao hi chan khong, hdm lugng flavonoid tii 111,43 mg.lOO g ' ban ddu, den hian 8 giam di mgt lupng 42,81 mg.lOO g'. Trong khi dd, gao dd cd hdm
Cic sd CO cung kl tu tiong cimg mdt hang khdng cd su
lugng flavonoid cao ban gao sang va sau 8 tuan bao quan, lugng giam flavonoid eiia gao dd (bao quan trong bao bi giay (giam 40,77 mg.lOO g ' ) , bao quan trong bao bi chdn khdng (giam 28,38 mg.lOO g')) it hon gao sang.
Phan tich ANOVA ve hdm luang flavonoid eua cac mdu gao bao qudn, eho thay d mdu gao sang dugc bdo quan trong bao bi giay va bao bi chto khong, ham lugng flavonoid thay ddi ro ret d tudn 3, ed su khac bifit d miic y nghia thdng ke (P<0,001).
Trong kbi dd, mdu gao dd bdo quan trong bao bi giay thay ddi ro d tuan 4 va tudn 5 ddi voi mdu gao do bao qudn trong bao bi chan khong. eo sir khae bifit d miic y nghia tiidng ke (P<0.001).
Ngodi ra, phdn tich ANOVA con ^ h,, thay su I bao bi khac bifit ham lugng flavonoid gitra 2 46
KHOA HOC C d N G NGHE
trong cimg mot loai gao sau tiidn 6. O gao dd, ham lugng flavonoid the hifin su khde bifit giiia hai loai bao bi hi tuan 6 (P<0,05) vd ddn tiidn thii 8 (P<0,01).
Ddi vdi gao sang, hdm lugng flavonoid the hien su khac bifit giiia hai lo^i bao bi tir tuan 6 (P<0,05) va den tiidn tiiur 8 khong tiid hien su khac bifit (P>0,05).
Flavonoid la mgt hgp chat chdng oxy hod manh.
Sir khde bifit ham luong flavonoid giiia hai loai bao bi
Bdng 6. Hdm lugog flavonoid ctia gao liia miia ndi mdu dd va mdu sdng b cdc loai bao bi khde nhau trong qud trinh bdo qudn
la do su dnh hudng ciia enzyme ndi tai bfin trong gao, nhifit do va oxy trong khong khi. Cac ydu td ndy da tae dgng va ldm suy giam hdm lugng flavonoid bfin trong gao. Vifie bao quan trong bao bi chdn khdng ban chd tdi da su tidp xiic giiia oxy trong khong khi va gao, vi thd ma su suy gidm hdm lupng flavonoid it hon bao quan trong bao bi giay.
Thoi gian bao quan CTuan)
0 1 2 3 4 5 6 7 8
Ham luong flavonoid (mg.lOO g"') (*) Gao sang
Khong hiit chan khong 110,96'+0,97 109,58"+1,72 104,64''+0,44 100,32'+0,93 97,O8''+0,65 95,85''±1,09 71,17'±0,65 68,55'+!,07 68,39'+0,65
Hiit chan khong 110,96'+0,97 109,88*±0,44 104,64'+0,44 99,86'+0,66 99,39'+0,93 96,78''+0,66 73,95'±0,66 71,64'+0,93 68,62'+0,33
Gao do Khong hiit chan
khong 115,07'±2,59 lll,89''+l,97 109,04'±0,11 108,85°+0,78 106,49''+0,54 100,52'+1,43 80,43'±0,66 80,20'±0,98 75,80'±0,66
Hiit chan khong ll5,07'+2,59 lll,89''+0,22 I09,88'"+1,47 l06,49'+0,54 106,34''+0,66 100,63''+1,75 85,05°+0,66 84,59°+ft93 84,44'+0,66 Ghi chii: (*): sd heu trung binh cua 3 lin lap Ial.
khic biet & miic y nghia 5% theo phep thu LSD.
3.2.4. Su thay doi peroxide cua gao lua mua ndi miu dd va miu sang a cic loai bao bl khac nhau tiong qua trinh bao quan
Ket qua phdn tieh peroxide cho thay khong phat hifin peroxide d tat ca eae man trong sudt thdi gian 8 tuan bao quan.
Theo Lfi Nggc Tu (2002), khi bao quan lau dudi tdc dung cua nhieu nhdn td nhu dnh sang, khong khi, nhidt dd, vi sinh vdt,... Hpid bi Uiay ddi trang thai, mau sac va ed miii khd chm. Qua trinh tdng hgp nay Bdng 7. Bdng didm gid tri cam quan cua bdnh cookies^
Cic sd CO cung kl tu trong ciing mot cdt khdng cd su
la su oi hod, thue chat la qud trinh oxy boa tao ra san pham Id hydro peroxide. Chinh vi vdy, ehi sd peroxide la mgt chi tifiu quan trpng giiip ddnh gia miic hu hdng chat beo trong thuc phdm.
3.3. Chd bidn bdnh cookies tir gao liia mua ndi mdu do vd mdu sdng
Gia tri tnmg binh ciia cac chi hfiu cam quan mdu sde, can tnic, miii, vi va muc dp ua thich duge the hifin qua bang 7.
tu gao Ilia miia noi mdu do, mdu sdng vd gao ddi chiing
Banh tir gao Danh gia cam quan (*)
Mau sde Cau tnic 3.47'^+0,25
Mill Vi
3.20'iK),40
Miie dp ua thieh
Gao ddi chiing 3,57^+0,25 3,37'*'+0,21 0^+0.20
3,23^±a25 3.27''±K),40 6.67-'+0.15 Gao sang 3,50^+0.26 3.I7''+0,31
Gao do 3,63^+0,06 3,67''+0,06 Z,9{f±Q35 3.87''+0,32 7,10-+0,35 Ghi chu: (*): sd Udu trung binh cua 3 lan lap lai
khac biet dmucy nghia 5X theo phep thii LSD.
Phdn tieh ANOVA ve di^m gid tii cam quan cua banh cookies tir gao liia miia ndi, cho thay eae gid tn cam quan ve mdu sdc, eau tnic, miii, vi va miie dp ua
Cac sd cd cung ki tu trong cimg mdt cdt khdng cd sir
thich eiia banh cookies hi gao Iiia miia ndi mau do, mdu sang va gao trdng ddi ehiing khong cd sir khde biet b miic y nghia thdng ke (P>0,05). Tuy nhifin.
47
banh tir gao do cd diem gid tri cdm quan cao hon so vdi hai mdu cdn lai vdi miie dp ua thieh dat 7,10 so vdi mdu banh tir gao ddi ehiing la 6,80 va thap nhat Id mdu banh tir gao sang 6,67. Qua qud trinh ehe bien, anh hudng tir nhifit do cao da ldm eho mui cua gao khdng edn dugc luu giii, vi the miii vi va cdu tnic giiia eac mdu bdnh khong cd su khae biet.
Nhifit dd cang dnh hudng den ham lupng anthocyanin frong bdnh. Theo Cac.wc & Mazza (2003), nhifit dp ti-fin 50"C cd tiid ldm suy tiioai anthocyanm. Kdt qua phdn tich ham lupng antiiocyanin frong bdnh eon lai Id 2,86+0,69 mg/kg.
Tir dd eho thay, hdm lugng anthocyanin gidm di dang ke (khoang 50 lan) frong khi ham lugng anthocyanin ban dau^ojrong gao la 106.98 mg/kg. _
(a) Cb) (c) H i n h 2. Bdt g a o l a m b d n h
(a):Bdtgao tiing ddi chung; (b): Bdt gao lua miia ndi mau sang; (c): Bdt gao liia miia noi miu do
(a) (b) (c) Hinh 3. Bdnh cookies tii g ^
(a): Binh cookies tir miu gao tiing ddi chimg; (b): Binh cookies tir gao liia mua ndi miu sing;
(c): Binh cookies tir gao liia miia ndi miu do 4.KETLUANVAKIBUNGH(
4.1. Kdt ludn
Gao Ilia miia ndi duoe frdng d tinh An Giang chiia cdc thdnh phan dinh duong quan frgng vdd ham luang cao nhu protein (>7%), hpid, carbohydrate, hdm lupng fro ddi dao (1,60%) vd chiia hgp chat chdng oxy boa flavonoid va anthocyanin. So sanh thdnh phan dinh duong giua gao Iiia miia noi mdu sang va mdu dd, ta biet duac rdng hdm lugng cdc chat dinh dudng cd frong gao dd cao hon gao sdng.
Tir dd ed the nhan dinh. gao sang va dd co the la cdc gidng gao liia miia ndi khac nhau.
Phan tich su thay doi cua gao liia miia ndi mdu sdng va mdu dd frong qud trinh bao qudn vai eac loai
bao bi khde nhau cho thay cd su anh hudng eua bao bi ddn chat lupng gao. Gao mau sdng cd su thay ddi nhieu hon gao dd frong qud trinh bao quan nhu mau sdc sdm nhanh, dp giam flavonoid cao hon gao dd va frong gao sang khong phdt hifin hgp chat mdu anthocyanm. Gao diroc bao quan frong bao bi chan khdng cho su thay ddi cdc chat chdm hon frong bao bi giay. Viec bdo quan frong bao bi chdn khong se ban ehe tdi da su tiep xiic giiia gao vd oxy frong khong khi. Vi the, khuyen khich sir dung bao bi chan khong frong viec bao qudn gao.
San pham bdnh cookies hi gao lua mua ndi mau dd va mdu sang cd mdu sde, miii, vi va cdu tnic ciia san pham d miie dd ua thich vira phai. Mac dii san pham banh cookies hi gao liia miia ndi mau dd, mdu
KHOA HOC CdNG NGHE sang va mdu gao frdng ddi ehiing dugc ede thdnh
vifin cam quan danh gid khong cd sir khde biet, nhung ede thdnh vifin ed ve thich thu va hieu ki vfi mdu sde cua banh cookies tir g^o liia miia ndi mau do.
4.2. Kidn nghi
Cdn nghifin ciiu tiep ede van de sau ddy:
Phan tieh thdnh phdn dinh duong eua gao liia miia ndi mdu do va mdu sang nhu amylose, cdc vitamin: Bl, B3, B9, A, gamma oryzanol,...
Khao sat anh hudng cua bao bi vd nhifit do den chat lupng gao liia miia ndi mdu dd va mdu sang. Keo ddi thdi gian bao quan dd xem xet su thay ddi chat dinh dirong.
Khdo sdt ti lfi gao liia mua ndi va bdt mi, khao sat che dp nudng phu hgp de sdn pham bdnh hodn tiiien hon nira.
TAI UEU THAM KHAO
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Vmh Phudc, huyen Tri Tdn, tinh An Giang. Trudng Dai hpe An Giang.
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Janiek, & J. E. Simon (Eds), New crops (pp. 235- 243). New York: Wiley.
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McClung, Christuie J. Bergman, Mmg-Hsan Chen (2012). Free and bound total phenohc concenfrations. antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain nee. Food Chemistry 133 (2012) 715-722
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KHOA HOC CONG NGHl
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QUAIJTY ANALYSIS FOR RED AND BRIGHT GRAINS OF FLOATING RICE AND THEIR USES FOR COOKIES
Ho Thanh Binh, Le The Phuong Summary
The study on analyzing the quality of red and bright grains of floaUng rice and their application in cookies processing was performed to assess the nutriUonal quality, the ability to preserve and diversity products from floating rice grown in An Giang. Tlie result showed that red and bright floating rice could be different floating rice seeds. Red rice had significantly higher total protein, ash and anthocyanm than bright rice. The rice was stored in vacuum packaging having slower the changes of anthocyamn and flavonoid than in packaging without vacuum. Initial success in testing add floating nee in processuig cookies. The products had relatively high sensory values and 2.86 mg/kg anthocyanin.
Keywords: Floating rice, stored rice, anthocyanin, Havonoid, cookies.
NguW phSn bien: PGS.TS, T6n TMt Minh Ng4y nhSn bSi: 20/4/2020
Ngiy thang qua phSn bifti: 20/5/2020 Ngiy duyft dang: 27/5/2020
