English  |  正體中文  |  简体中文  |  Items with full text/Total items : 93288/109022 (86%)
Visitors : 687602      Online Users : 467
RC Version 6.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Tips:
  • please add "double quotation mark" for query phrases to get precise results
  • please goto advance search for comprehansive author search
  • Adv. Search
    HomeLoginUploadHelpAboutAdminister Goto mobile version

    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/17314

    Title: Textural and sensory properties of salted noodles containing purple yam flour
    Authors: Po-Hsien Li;Chien-Chun Huang;Ming-Yu Yang;Chiun-C.R. Wang
    Contributors: 保健營養生技學系
    Keywords: Wheat and yam flour blend;Textural properties;Dough;Sensory properties;Salted noodle
    Date: 2012-07
    Issue Date: 2012-11-26 10:31:24 (UTC+8)
    Abstract: 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.
    Relation: FOOD RESEARCH INTERNATIONAL, 47(2):223-228.
    Appears in Collections:[食品營養與保健生技學系] 期刊論文

    Files in This Item:

    File Description SizeFormat

    All items in ASIAIR are protected by copyright, with all rights reserved.

    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback