頁籤選單縮合
題 名 | 芋粉之官能性質與功能特性=Sensory and Functional Properties of Taro Flours |
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作 者 | 王俊權; 朱瑞姿; 張永和; | 書刊名 | 食品科學 |
卷 期 | 23:6 1996.12[民85.12] |
頁 次 | 頁854-864 |
分類號 | 463.36 |
關鍵詞 | 芋粉; 復水芋泥; 官能性質; 功能特性; Taro flour; Rehydrated taro paste; Sensory characteristics; Functional properties; |
語 文 | 中文(Chinese) |
中文摘要 | 將省產的檳榔心芋與高雄一號芋,經不同加工方式製成芋粉後,研究芋粉復水戍泥及油炸成芋球之官能性質,實驗中以蒸熟的芋泥為控制組,經加工之芋粉復水戍芋泥為實驗組(包括熱風乾燥與滾篙乾燥組)。並此較芋粉與三種常用穀類粉末的功能特性之差異。實驗結果顯示,兩種不同品種的芋泥之控制組在官能性質相似,但經過不同乾燥法之芋粉復水成泥後,彼此之間的官能性質則有差異存在 (p<0.05)。對芋泥的香氣(taro aroma)及香味(taro flavor)留存,以控制組最高,熱風乾燥最低(p<0.05)。然而芋泥的黏牙度則以熱風乾燥最高。針對油炸芋球的官能結果,檳榔心芋的控制組與滾筒乾燥有相同的芋香味留存。在鬆散度的比較,相同地以控制組最高,熱風乾燥組最低(p<0.05)。吸油程度則以熱風乾燥最多。在芋泥的功能特性的比較,吸油能力以滾筒乾燥的芋粉最高,起泡能力則以麵粉最高(p<0.05),保水能力以熱風乾燥芋粉較高。 |
英文摘要 | Taro flour were produced from two major taro varieties, Colocasia esculenta var. Betetnut and Colocasia esculenta var. KS No. 1. The experimental design included one control set and two experimental sets, air dried and drum dried processing, in both varieties. The purpose of this study was to investigate the difference of sensory characteristics between processed methods and between varieties in taro paste and fried taro paste dessert. Moreover, comparing functional properties among taro flours and three cereal flours was included in this study. The results showed two different taro varieties had same sensory properties in the control taro paste. But processed methods caused significant difference of sensory characteristics in rehydrated taro paste. The taro aroma and flavor of taro paste had the highest intensity in control set and the lowest in air dried set (p<0.05). However, air dried taro paste had dighest score of stickiness comparing with other treatments. In the sensory results of fried taro paste dessert, the control and drum dried set had same taro flavor retention in Betelnut variety. The highest denseness and oil absorption were Found in control and air dried set, respectively. In the comparison of functional proper- ties between taro flour ad cereal flours, the highest oil absorption capacity and forming capacity were found in drum dried taro flour and wheat flour, respectively. Air dried flour had higher water holding capacity than other flours. |
本系統中英文摘要資訊取自各篇刊載內容。