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題名 | 熱液糊化青香蕉粉對戚風蛋糕的質地與官能屬性之影響=Effects of Hydrothermally Gelatinized Green Banana on Textural and Sensory Attributes of Chiffon Cake |
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作者 | 洪慈芳; 謝佩軒; 楊懷文; | 書刊名 | 輔仁民生學誌 |
卷期 | 19:1 2013.06[民102.06] |
頁次 | 頁87-100 |
分類號 | 473.25 |
關鍵詞 | 未成熟青香蕉; 戚風蛋糕; 熱液糊化; 質地/官能分析; Unripe green banana; Chiffon cake; Hydrothermal gelatinization; Textural and sensory attributes; |
語文 | 中文(Chinese) |
中文摘要 | 本研究旨在探討用未成熟青香蕉(unripe green banana,UGB)粉作為取代戚風蛋糕配方中部份澱粉原料,以評估蛋糕體在質地與官能屬性之變化。未成熟青香蕉經10分鐘熱液糊化(hydrothermally gelatinized)處理製成UGB粉,並取代麵粉配方(1、5、10、15 %)烘焙成戚風蛋糕,並進行總色差值(ΔE)測定、官能品評與儲存期間之質地分析。研究結果顯示,戚風蛋糕之內部ΔE值UGB粉取代量之增加而上升;而蛋糕外表之ΔE於10%取代量時達到最高值之後開始下降,在15%時降至與5%取代量之ΔE值相近;在質地分析方面,添加比例對新鮮蛋糕之附著力有顯著性差異(p<0.05)。各組別蛋糕之硬度、膠性度與咀嚼度均隨儲藏時間延長而有增加的趨勢,而在附著力與彈性度上則較無顯著性的差異(p>0.05)。根據官能品評結果顯示,添加不同比例UGB粉所製成之戚風蛋糕其顏色與彈性有顯著性的差異(p<0.05),而在風味、內聚力與黏牙度上則無顯著性的差異(p>0.05)。整體結果顯示,以5-10%之UGB粉取代低筋麵粉製成之戚風蛋糕,可維持與控制組類似之風味及部分口感特性,且可保持其儲藏期間的彈性度,因此具有商業開發之潛力。 |
英文摘要 | The purpose of this study was to investigate the feasibility of using unripe green banana (UGB) flour as a starch ingredient in chiffon cake and to evaluate the textural and sensory attributes of the cake samples. The wheat flour content of chiffon cakes was partially (1, 5, 10, and 15%) substituted by 10-min hydrothermally gelatinized UGB flour and then subjected to baking; the fresh finished products were subjected to colorimetric and sensory evaluation as well as the textural analysis during storage. The results indicated that the interior ΔE of UGB cake increased as a function of the substitute amount; while ΔE of the outer surface reached a maximum value at the substitute amount of 10%, then declined as the substitute amount increased up to 15%, the observed ΔEs of 15% and 5% UGB cakes are close. The determined texture profiles indicated that the adhesiveness of fresh cake samples was significantly (p<0.05) affected by the substitute amount of UGB flour. The hardness, gumminess, and chewiness increased as the storage time increased, while the adhesiveness and springiness were independent of designated storage time (p>0.05). The conducted sensory evaluation showed that springiness and color were significantly (p<0.05) different due to the substitute amount of UGB flour, however, the substitute amount did not affect the flavor, cohesiveness or stickiness significantly (p>0.05). The overall results indicated that the flavor and some of the major textural attributes of fresh chiffon cake with 5-10% UGB flour substitution remained the same as the control samples, and the springiness of the cake was well retained during storage period. Thus, UGB flour could have potential for commercial acceptability. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。