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題 名 | 真空油炸紅蘿蔔脆片貯藏安定性之探討=Studies on the Storage Stability of Vacuum Fried Carrot Chips |
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作 者 | 徐錫樑; 孫璐西; | 書刊名 | 食品科學 |
卷 期 | 26:1 1999.02[民88.02] |
頁 次 | 頁109-119 |
分類號 | 463.7 |
關鍵詞 | 真空油炸; 紅蘿蔔脆片; 水分活性; 羰基價; 官能品評; Vacuum frying; Carrot chips; Water activity; Carbonyl value; Sensory evaluation; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究旨在探討真空油炸紅蘿蔔脆片在貯藏期間之品質變化。以低溫長時間(100℃,20min)油炸所製得之紅蘿蔔脆片做為A樣品,以高溫短時期(125℃,4min)油炸所製得之紅蘿蔔脆片做為B樣品,以及市售產品做為C樣品。三種樣回經室溫貯藏二個月,仍可保持良好之回質,但經貯藏六個月後,回質已有劣化現象,尤其是C樣回之水分活性,含水量及羰基價均有明顯增加;此外,B樣品之ΔE(色差)值增加最多而A樣品則色澤變化最少。由官能品評結果得知,以B樣品之整體表現最差。因此,以低溫長時間(100℃,20min)油炸所製得之樣品,具有較好之貯藏安定性,同時也可保持較好的回質。 |
英文摘要 | The changes of the quality of vacuum fried carrot chips which were packaged in polyethylene (PE) bags during storage at room temperature for six months were studied. Carrot chips, prepared by vacuum frying at 100℃ for 20min, were designated as sample A. In addition, carrot chips prepared by vacuum frying at higher temperature and shorter time (125℃, 4min), were designated as sample B and commercial carrot chips were designated as sample C. Before storage, all samples had a lower water activity (below 0.25). After storage for two months, all samples still maintained good quality. The quality of all three samples declined after six months of storage, especially sample C whose water activity, moisture content and carbonyl value all increased significantly. Sample B, however, showed the greatest color difference (ΔE) value among the three samples during six months of storage. From the results of sensory evaluation, sample B had the lowest overall intensity among the three samples after storage for six months. Therefore, sample A had a better storage stability and higher quality than the other two samples. |
本系統中英文摘要資訊取自各篇刊載內容。