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|標題:||QUALITY OF SILVER EAR STEAMED BUN||作者:||Tsai, S.Y.
|關鍵字:||bread;mushrooms;fiber||Project:||Journal of Food Processing and Preservation||期刊/報告no：:||Journal of Food Processing and Preservation, Volume 34, Issue 4, Page(s) 649-663.||摘要:||
Silver ear (Tremella fuciformis Berkeley) was incorporated into steamed bun. Quality attributes including specific volume, color and sensory evaluation and taste components in silver ear steamed bun were analyzed and compared with those of white steamed bun. Specific volumes were 4.00, 3.54, 3.31 and 2.66 cm(3)/g for white steamed bun, 2, 5 and 10% silver ear steamed buns, respectively. Silver ear steamed buns contained more total soluble sugars and total free amino acids. All steamed buns contained considerately low amounts of monosodium glutamate-like and sweet components of free amino acids and flavor 5'-nucleotides. Silver ear steamed buns became browner as more silver ear flour was added. However, 2 and 5% silver ear steamed buns were moderately acceptable. Overall, silver ear could be incorporated into steamed bun to provide its beneficial health effects.
|Appears in Collections:||食品暨應用生物科技學系|
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