頁籤選單縮合
題 名 | 米食餐捲冷凍貯藏期間品質變化之研究=Studies on the Quality Changes of Rice Dinner Rolls During Frozen Storage Period |
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作 者 | 陳淑華; 黃文哲; 林金源; | 書刊名 | 食品科學 |
卷 期 | 23:3 1996.06[民85.06] |
頁 次 | 頁326-335 |
分類號 | 463.72 |
關鍵詞 | 米食餐捲; 凍藏; 官能品評; 理化性質; Rice dinner roll; Frozen storage; Organoleptic evaluation; Physicochemical properties; |
語 文 | 中文(Chinese) |
中文摘要 | 米食餐捲依原料米之不同,以?米╱糯米最適比例分成TN和TC兩組製備,製成餐捲後凍藏於-20℃冷凍櫃中,探討凍藏期間樣品中品質之變化。實驗結果:薏仁及花生達飽和狀態之吸水率所需時間,分別為150和180分鐘,此時之含水量則分別為34和32%。經凍藏三個月後之品評顯示,TC組與新鮮製品無明顯差異(p>0.05);TN與TC組亦無明顯差異(p>0.05)。 總菌數與大腸桿菌數均符合食品衛生安全之標準。兩組米食餐捲之POV值在3~20 meq I/kg oil之間,顯示無明顯之氧化現象;TBA值則隨凍藏時間增長而增加,顯示稍有氧化現象,但均未達劣變程度。兩組之色差(ΔE)值隨凍藏時間之增加而加大,而白度(W值)下降,顯示凍藏期間有非酵素性褐變發生。至於流變性方面,TN和TC組之硬度、附著度、碎度、咀嚼度及膠度皆隨貯藏時間之延長而增大,黏度則呈現下降趨勢,凝聚度及彈度則無明顯變化。米食餐捲中米粒亦經SEM之掃描。 |
英文摘要 | Accroding to the different rice varieties of nutritious rice dinner rolls, TN and TC groups of samples at the optimal ratio of japonica rice/waxy rice were prepared. Samples were frozen stored under -20℃ at freezer. Changes of quality were explored in this study during frozen storage time. Experimental results showed that saturation time of water uptake by job's tears and peanut were 150 and 180 minutes, respectively; whereas the saturated moisture contents of these samples were 34% and 32%, respectively. No significant difference by organoleptic evaluation TC3 group (3-month-frozen-storaged period) as compared with freshly prepared samples was observed. There was also no significant difference between TN and TC groups (p>0.05). Total bacterial and coliform counts qualified the standard of food hygiene and safety. POV for both groups ranged between 3~20 meq I/kg oil and showed no significant oxidation reaction; whereas TBA values increased as the storage time prolonged, which resulted in slight oxidation of samples. However this phenomenon did not reach deteriorated stage. Color difference (ΔE) increased as storage time postponed but the whiteness (W value) decreased. That meant non-enzymatic browning reaction occurred during storage time. As to the rheological properties, the values of toughness, adhesion, frailty and guminess all increased for both groups of samples as storage time increased but viscosity decreased. There was no significant difference on cohesion and elasticity. SEM was also conducted while observing rice starch of RDR. |
本系統中英文摘要資訊取自各篇刊載內容。