English  |  正體中文  |  简体中文  |  Items with full text/Total items : 28603/40634
Visitors : 4216245      Online Users : 58
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search
LoginUploadHelpAboutAdminister

Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/52959

Title: Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.
Authors: Wen Chieh Sung
En Ting Chiu
Amber Sun
Hsin I Hsiao
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: chia seeds
gluten-free
rice flour
Date: 2020-01
Issue Date: 2020-06-15T06:23:36Z
Publisher: JOURNAL OF FOOD SCIENCE
Abstract: Abstract
The purpose of this research was to incorporate 0% to 30% chia seed flour into rice flour gluten-free layer cake and evaluate its effect on nutritional qualities and physicochemical properties. The supplement of chia seed flour resulted in higher batter viscosity, hardness of gluten free layer cake, crude protein, fat, ash, α-linolenic acid (increase up to 10.2% of total fatty acid), total phenolics content, and reducing power but the lower crust, crumb white index, cohesiveness, and resilience of gluten-free layer cake was found. Substitution of rice flour with 10% prehydrated chia seed flour can achieve a higher center height and volume index of gluten-free layer cakes. Higher carosine and angiotension I-converting enzyme (ACE) inhibitory activity was observed in the supplement of 10% chia seed flour when compared to a rice flour layer cake. Gluten-free layer cake with 10% prehydrated chia seeds flour had similar overall acceptability, texture, flavor, and odor scores except for lower appearance score to those of gluten-free layer cake made with 100% rice flour and layer cake made with 100% wheat flour. Incorporation of 10% prehydrated chia seed flour results in more desirable volume index of gluten-free layer cake and it is feasible for gluten-free layer cake application. Gluten-free layer cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of chia seed flour.
Relation: 85(3)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/52959
Appears in Collections:[食品科學系] 期刊論文

Files in This Item:

File Description SizeFormat
index.html0KbHTML8View/Open


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

 


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback