Textural and sensory properties of salted noodles containing purple yam flour

ASIA unversity > 醫學暨健康學院 > 食品營養與保健生技學系 > 期刊論文 > Item 310904400/17314

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題名:	Textural and sensory properties of salted noodles containing purple yam flour
作者:	Po-Hsien Li;Chien-Chun Huang;Ming-Yu Yang;Chiun-C.R. Wang
貢獻者:	保健營養生技學系
關鍵詞:	Wheat and yam flour blend;Textural properties;Dough;Sensory properties;Salted noodle
日期:	2012-07
上傳時間:	2012-11-26 02:31:24 (UTC+0)
摘要:	The purpose of this study was to investigate the effect of the substitution of purple yam flour on the rheological properties of dough and the quality of salted noodles. The quality of salted noodles was compared in appearance, texture and sensory properties. The results indicated that the paste temperature, setback, peak and final viscosity of the pasting properties increased, but the breakdown increased as yam flour was added. A higher proportion of yam flour decreased the agitation stability, peak time and extensibility of the dough but increased the maximum resistance to extension according to farinogram and extensogram. The incorporation of yam flour at the 20% level significantly increased cooking losses and the firmness of cooked salted noodles (p < 0.05). The purple yam flour supplement conferred redness to the salted noodles as a pleasant purple–red color for consumers. A sensory evaluation showed that the quality of salted noodles with a 5–15% yam flour blend is acceptable.
關聯:	FOOD RESEARCH INTERNATIONAL, 47(2):223-228.
顯示於類別:	[食品營養與保健生技學系] 期刊論文

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