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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/15165

Title: 黃豆粉與抗性澱粉對低升糖指數餅乾棒品質的影響
Effects of Soy Flour and Resistant Starch on Quality of Low Glycemic Index Cookie Bar
Authors: Guei-Ling Yeh
葉桂凌
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: 黃豆粉;抗性澱粉
soy flour;resistant starch
Date: 2008
Issue Date: 2011-06-30T08:06:13Z
Abstract: 本論文利用麥芽糖醇、黃豆粉與抗性澱粉取代傳統配方中的糖與低筋麵粉,開發低升糖指數的餅乾棒;並探討這些成分對餅乾棒品質的影響。餅乾棒的麵糰中添加不同比例的麥芽糖醇(0,50,100%),在質感特性上,餅乾棒的破斷力由2164下降至1072 g;餅乾棒之外觀尺寸均無顯著差異。在色澤方面,其亮度(lightness)隨比例之增加呈正相關性。而餅乾棒的水分含量並無顯著差異。 餅乾棒的麵糰中添加不同比例的黃豆粉(0,10,30,50%),在質感特性上,餅乾棒的破斷力由1072上升至2002 g;餅乾棒長度由5.75下降至5.41公分,寬度則由4.18下降至3.70公分。在色澤方面,其亮度(lightness)隨比例之增加而呈負相關性;黃度(yellowish)與水分含量則隨添加比例之增加而呈正相關性。 餅乾棒的麵糰中添加不同比例的抗性澱粉( 0,1,30,50% ),在質感特性上,餅乾棒的破斷力由1072下降至872 g;餅乾棒長度由5.75擴至6.10公分,寬度則由4.18擴至4.77公分。在色澤方面,其亮度(lightness)隨比例之增加而呈正相關性;黃色度( yellowish )則呈負相關性。產品的水分含量則無顯著差異。
The purpose of this thesis is to investigate the effects of partial substitution of flour with soy flour and resistant flour on the quality of low GI cookie bars. Addition of soy flour to the dough at different ratios ( 0, 10, 30, 50%) showed the following effects on the low GI cookie bar’s textural characteristics. Cutting force is increased from 1072 to 2002 g, cookie bar length is decreased from 5.75 to 5.41 cm and cookie bar width is decreased from 4.18 to 3.70 cm, reapectively. In term of physical appearance, lightness of the cookie bar showed a negative correlation with the proportion of soy flour added. The yellowish and moisture content of the cookie bar showed a positive correlation with the proportion of soy flour added. Addition of resistant starch to the dough at different ratios ( 0, 10, 30, 50%) showed the following effects on the low GI cookie bar’s textural characteristics. Cutting force is decreased from 1072 to 872 g, cookie bar length is increased from 5.75 to 6.10 cm and cookie bar width is decreased from 4.18 to 4.77 cm. In term of physical appearance, lightness of the cookie bar showed a positive correlation with the proportion of resistant starch added. Addition of resistant starch to the dough of low GI cookie bar showed no significant effect on the moisture content .
URI: http://ethesys.lib.ntou.edu.tw/cdrfb3/record/#G0T95420013
http://ntour.ntou.edu.tw/ir/handle/987654321/15165
Appears in Collections:[食品科學系] 博碩士論文

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