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題名 | 饅頭添加黃豆粉營養價值之探討 |
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作者 | 李寧遠; 黃瑞美; 蔣見美; | 書刊名 | 中華民國營養學會雜誌 |
卷期 | 8:1/2 民72.09 |
頁次 | 頁55-62 |
分類號 | 411.3 |
關鍵詞 | 黃豆粉; 營養價值; 饅頭; |
語文 | 中文(Chinese) |
中文摘要 | 本研究之目的在探討黃豆饅頭之蛋白質營養價值及綜合品評接受性。本實驗設計包括兩大項目:(1)黃豆饅頭之製作與感官品評,(2)動物實驗評定蛋白質效率比。饅頭之基本配方中,分別以0、10、12、15和18%之軟玉香黃豆粉取代部分麵粉做成黃豆饅頭後,再對黃豆饅頭之色澤、風味、軟硬度、疏鬆度及綜合接受性做感官品評。實驗結果顯示,含15%黃豆粉的成品最受歡迎。動物實驗之飼料配方分三種(1)酪蛋白(2)白饅頭(3)含15%黃豆粉之饅頭。動物實驗結果顯示PER值均有顯著差異(P<0.001),即酪蛋白最高為3.1,其次黃豆饅頭為2.5,白饅頭PER值最差只有l.2。黃豆饅頭與白饅頭餵養動物28天,體重增加之情形分別為26.5±3.7g及15.9±0.3g,且由生長曲線均顯著地表示出黃豆饅頭營養價值較優。 |
英文摘要 | In order to assess the preference and the nutritive value of soybean flour-steamed bread (soybean flour-mantow), a study was carried out. The sensory evaluation of mantow supplemented with whole soybean flour at 10, 12, 15 and 18% was made based on the criteria of color, flavor, texture, grainness and overall acceptability. The experimental results showed that the 15% soybean flour-mantow (15 S-MT) had the best preference. Using Wistar weanling male rats, the results of growth study showed that the PER values of casein, mantow and l5S-MT were 3.1±0.2, 1.2±0.3 and 2.5±0.2, respectively, and the corrected PER values were 2.5, 1.0 and 2.0, respectively. There were significant differences between each group (p<0.001). Both weight gain and growth curve showed that the higher nutritive value of soybean flour mantow could be due to the supplementary effect of lysine provided by the soybean flour. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。