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題 名 | 利用反應曲面法探討山藥塗抹醬之最適加工條件=Study on Yam Spread Processing by Response Surface Methodology |
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作 者 | 許美芳; 洪偉玲; | 書刊名 | 桃園區農業改良場研究彙報 |
卷 期 | 58 民94.12 |
頁 次 | 頁27-39 |
分類號 | 435.63 |
關鍵詞 | 山藥塗抹醬; 反應曲面法; Yam spread; Response surface methodology; |
語 文 | 中文(Chinese) |
中文摘要 | 利用反應曲面法開發山藥塗抹醬,探討山藥、麥芽糖及食用膠等三個條件變數之組合,試驗為三變數三層階的中心可旋轉之反應曲面設計,所採用的條件層次為經由篩選試驗訂定其上限、下限及中心點,以塗抹性、硬度、膠調度、凝聚性及膠性變化為指標。由所得之迴歸分析顯示山藥與麥芽糖對山藥醬的塗抹性、硬度、膠調度、凝聚性及膠性有極顯著影響(P<0.01),當食用膠濃度固定為0.5%,其最適化之製?濃度為山藥濃度在50.8~55%,麥芽糖濃度在28.3~30%,以該比例所製成之山藥醬塗抹性值為597.19,硬度值為6.67g,膠稠度值為190.74,凝聚性值為0.84,膠性值為16.36 g;嗜好性品評試驗結果之統計分析顯示,以較適配方所製作之山藥醬,其口感、甜度及整體接受性與對照組之間有顯著差異(P<0.05),評分皆較對照組為佳,均為喜歡的程度,顯示接受性良好。 |
英文摘要 | The purpose of this study is to develop a yam spread product from local produced yam. Response surface methodology (RSM) was adopted to evaluate the combination of three variables, such as yam content, maltose and gum, on yam spread process. Three-variable-three-level central rotatable design was used, and the spreading, hardness, adhesiveness, cohesiveness and gumminess were investigated as quality indicators. The amount of yam and maltose were significantly different at 1 % level, no matter what was spreading, hardness, adhesiveness, cohesiveness or gumminess from analysis of variance for overall effect of the process variables on the response of yam spread product (P < 0.01). The optimum amount for yam spread product was 50.8 to 55% of yam, 28.3 to 30% of malt, and 0.5% of gum and the spreading, hardness, adhesiveness, cohesiveness and gumminess value of the product were 597.19, 6.67 g, 190.74, 0.84 and 16.36 g respectively. Regarding sensory evaluation, the texture, sweetness and the overall acceptability of the product prepared with optimal formula were significantly different at 5% level with control group (P < 0.05). The results indicated that the yam spread product thus prepared was accepted well. |
本系統中英文摘要資訊取自各篇刊載內容。