Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61780
標題: Quality of Shiitake Stipe Steamed Bun
作者: Tseng, Y.H.
毛正倫
Yang, J.H.
Lee, C.E.
Mau, J.L.
關鍵字: shiitake stipe
Lentinula edodes
steamed bun
specific volume
free
amino acid
5 '-nucleotide
colour
sensory evaluation
physical-properties
chitin
期刊/報告no:: Czech Journal of Food Sciences, Volume 29, Issue 1, Page(s) 79-86.
摘要: TSENG Y.-H., YANG J.-H., LEE CH.-E., MAU J.-L. ( 2011): Quality of shiitake stipe steamed bun. Czech J. Food Sci., 29: 79-86. Shiitake [Lentinula edodes (Berk.) Pegler] stipe was incorporated into steamed bun. Quality attributes including the specific volume, colour and sensory evaluation, and taste components in shiitake stipe steamed buns were analysed and compared with those of white steamed buns. With 2% and 5% additions of shiitake stipe flour, specific volumes of steamed buns increased by 5.8% and 5.0%, respectively. White steamed buns contained more reducing sugar, fat, and protein whereas fiber and soluble polysaccharide contents were higher in shiitake stipe steamed buns. Furthermore, shiitake stipe steamed buns contained more total soluble sugars and total free amino acids. Shiitake stipe steamed buns showed lower lightness and whiteness index values and became browner with more shiitake stipe flour added. On a seven-point hedonic scale, all sensory results were 4.07-5.80. Overall, shiitake stipe could be added into steamed bun formula to provide its beneficial health effects.
URI: http://hdl.handle.net/11455/61780
ISSN: 1212-1800
Appears in Collections:食品暨應用生物科技學系

文件中的檔案:

取得全文請前往華藝線上圖書館



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.