頁籤選單縮合
題名 | 澱粉糖漿對麻糬水活性、色澤及質地之相關性研究=Research on Correlation of Starch Syrup Variety on Water Activity, Color and Texture of Mochi |
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作者 | 楊鵑華; 施沛君; | 書刊名 | 中華農學會報 |
卷期 | 8:3 2007.06[民96.06] |
頁次 | 頁183-193 |
分類號 | 473.19 |
關鍵詞 | 澱粉糖漿; 麻糬; 水活性; 質地; 相關性; Starch syrup; Mochi; Water activity; Texture; Correlation; |
語文 | 中文(Chinese) |
中文摘要 | 本研究以市售糯米粉為實驗材料,搭配不同組成分之澱粉糖漿製成麻糬產品,澱粉糖漿添加比例為對熟麻糬重量的0、40、80、120、160、200%之方式添加,所製得之產品貯存於25℃下觀察熟麻糬之水活性、色澤及質地變化情形,所得數據並以統計分析其相關性。研究結果顯示,產品隨著貯存時間會因硬度增加及凝集性下降而嚴重影響麻糬產品之品質。隨著澱粉糖漿添加比例提高,產品硬度、水活性、白度均顯著下降,且貯存期限較長。糖漿糖漿中雙醣含量較高、DE值較高之種類,則具有較佳之貯存性。本研究擬探討不同澱粉糖漿及添加量在貯存期間對麻糬產品品質的影響,期望建立麻糬產品的基礎研究以供後續研究者參考。 |
英文摘要 | In this study, commercial waxy rice flour was added to match varieties of starch syrup to make mochi. The adding conditions used 0,40, 80, 120, 200 percent respectively of the weight of cooked mochi. The mochi products were stored at a temperature if 25℃ to observe water activity, color, and texture of the mochi. After the data was analysed by SAS, it was found that prolonged storage time increased the harness, the decreased, the cohesiveness,m and greatly effected the quality of the mochi product. By adding a higher ratio of starch syrup, the mochi was apparently lower in hardness, the water activity and white index of the product were effect, and the shelf-life of the product was prolonged, which lessened the effect of storage temperature on product quality. The higher disaccharide content and higher DE value syrup better preserved the mochi. By analyzing the effects of adding starch syrup varieties, adding conditions and storage time to the quality of mochi, we want to probe mochi production in order to established basic research for mochi. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。