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題 名 | 豆渣與豆皮殘留液於小西餅上之應用=The Application of Okara and Waste Liquid of Yuba on Cookies |
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作 者 | 高馥君; 陳文亮; | 書刊名 | 食品科學 |
卷 期 | 25:5 1998.10[民87.10] |
頁 次 | 頁580-590 |
分類號 | 473 |
關鍵詞 | 豆渣; 豆皮殘留液; 西餅; 纖維; 副產物; Okara; Waste liquid of yuba; Cookies; Fiber; By-product; |
語 文 | 中文(Chinese) |
中文摘要 | 豆渣與豆皮殘留液分別是豆腐及豆皮製造過程中的副產物,因為含水量高達80%以上,因此極物腐敗。本研究以乾燥處理二者,用以延長其保存期限。經乾燥後之豆渣與豆皮殘留液粉末,可以機能性食品配料方式添加在「推壓小西餅」及「冰箱小西餅」兩種餅乾中。 豆渣與豆皮殘留液粉末的添加會改變餅乾的外觀顏色(L值與b值皆下降),並使硬度上升,體積減小,尤其在「推壓小西餘」中的變化較為顯著。但嗜好性感官品評結果卻顯示,添加豆渣與豆皮殘留液粉末並不影響品評員對這兩種產品在風味、質地與整體喜好性上之接受度,因此最大取代量可分別達到30及15%。 |
英文摘要 | Okara and waste liquid of yuba (WLY) are the by-products, respectively, in tofu and yuba making processes. Owing to their high moisture content (78%), okara and WLY are easily spoiled by microorganisms. Preservation of okara and WLY by drying processes can extend their shelf life at room temperature. The main purpose of this work was to develop useful ways to use okara and WLY utilization in making cookies. Dried okara and WLY could serve as food ingredients in two kinds of cookies, namely, press and ice box cookies. The addition of dried powder of okara and WLY resulted in a reduction of cookie color L and b values and volume, but an increase of hardness, and the difference was more pronounced in press cookies. The addition of up to 30% and 15% of the dried powder of okara and WLY, respectively, to the two kinds of cookies showed no adverse effect on the sensory properties of the products, including appearance, flavor, texture and overall acceptability. |
本系統中英文摘要資訊取自各篇刊載內容。