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Quality Evalulation of Silver-ear Steamed Buns, Shiitake-stipe Steamed Buns and Winter-mushroom Steamed Buns
一般成份方面，三種饅頭在不同添加比例中(2%，5%，10%)之粗纖維含量皆比白饅頭(0.91)來的高，銀耳饅頭粗纖維含量(1.52 < 1.70 < 1.76)、香菇饅頭(2.19 < 2.51 < 3.12)與金針菇饅頭(1.38 < 1.81 < 2.34)之粗纖維含量均隨著添加比例之增加而增加。比容積方面白饅頭為4.0，三種饅頭均隨添加之比例增加而降低(銀耳饅頭3.54 > 3.31 > 2.66，香菇饅頭4.23 > 4.20 > 3.69，金針菇饅頭3.45 > 3.28 > 2.98)。
質地剖析(Texture profile analysis)方面，三種饅頭之表面硬度與破碎性隨著儲存時間(0、3、6、9、12天)增加而增加，附著性、內聚性、彈性、膠性及咀嚼性隨著儲存時間增加而降低。色澤測定方面，表面亮度(L值)白饅頭與其他三種饅頭均隨儲存時間增加而下降，表面紅色度 (a值) 隨儲存時間增加而上升。
Abstract This research used silver-ear, shiitake-stipe and winter-mushroom adding to flour in three ratios (2%, 5% and 10%) to made of silver-ear steamed buns, shiitake steamed buns and winter-mushroom steamed buns. The control was made by original recipe. Crude fiber content among three various steamed buns in proximate composition is higher than control(0.91). Crude fiber content in silver-ear steamed buns (1.52< 1.70 < 1.76), shiitake-stipe steamed buns (2.19 < 2.51 < 3.12) and winter-mushroom steamed buns (1.38 < 1.81 < 2.34) increased with increase of adding ratios. The specific volume in the control was 4.0, and in three various steamed buns were decrease with increase of adding ratios (silver-ear steamed buns 3.54 > 3.31 > 2.66, shiitake-stipe steamed buns 4.23 > 4.20 > 3.69, winter-mushroom 3.45 > 3.28 > 2.98) Based on the texture profile analysis, the surface hardness and fracturability among three various steamed buns increased with increase of storage time (days 0, 3, 6, 9 and 12), otherwise, the adhesiveness , cohesiveness , springiness , chewiness and gumminess decreased with increase of storage. The surface lightness of control and three various steamed buns decreased with increase storage time. As assessed by sensory evaluation, we found that the overall preference decreased with increase storage time, its also decreased while adding ratios in silver-ear steamed, shiitake-stipe steamed buns and winter-mushroom. The only special phenomenon was that there was the same acceptability between control and shiitake-stipe steamed buns with different adding ratios. The scanning electron micrographs indicate that the structure of these three various steamed buns became finer during storage time. Further more, the X-ray diffraction patterns showed more sharp peak apparently during storage time, and the diffraction patterns were from V-type turned to B-type. Keyword: mushroom, steamed buns, physico-chemical properties, sensory evaluation.
|Appears in Collections:||食品暨應用生物科技學系|
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