您的 Browser 不支援 Javascript , 但是並不會影響您觀看本站的內容 跳到主要內容區塊

研究報告

更新日期: 2012-01-04
點閱數: 2,028

澎湖青海菜麵條特性、含硫多醣含量及抗氧化力之探討

年度 2006
計劃名稱 澎湖青海菜麵條特性、含硫多醣含量及抗氧化力之探討
中文摘要 粗纖維含量及灰份量添加青海菜之乾麵條明顯較未添加青海菜之樣品還高,而含硫多醣類不具明顯差異。煮熟麵條的綠色值會衰退,黃色值飽和度降地。青海菜量之麵條展現良好的DPPH清除自由基能力特性。煮麵收率隨著青海菜粉的添加量增加而增加,反之煮麵損失率會降低。煮熟8%青海菜麵條有較強的拉力強度,而扭力強度而言,無顯著性差異。青海菜樣品比對照組麵條有較高的拉伸率。海菜麵的硬度會隨著青海菜粉的添加量增加而降低,而8%青海菜麵條黏牙性的表現與市售烏龍麵相近。各個樣品並無明顯之差異,所以色澤將是決定接受程度的重要因素。
英文摘要 The objective of this study was manufacturing health protection noodles with green seaweed (M. nitidiium) flour. Compared with control samples, supplementary water was required to form well dough for seaweed noodles. The proximate analyses data showed that seaweed noodles consisted of higher quantity of ash and crude fiber content than that of in control noodles. Sulfated content in noodles with various levels of seaweed flour added indicated no significant difference observed. The a value increased and b value decreased were detected between dry and cooked noodles. Seaweed noodle showed good DPPH free radical scavenging effect with value of 39.56- 43.27%. As additional seaweed flour increased, cooking yield increase but cooking loss decreased. Tensile strength of noodles was the highest in 8% seaweed added samples, however there were no significant difference were found within different levels seaweed noodles. Extension ratio were found significant higher in seaweed noodles but not in control samples. It is significant correlation between cooking properties and textural properties. Firmer sensory data were detected in higher levels of seaweed flour added samples, and in term of adhesiveness 8% additional seaweed flour samples were closed to commercial Wu-long noodles. However, there were no differences in springiness within different noodles. Color property showed the most acceptable characteristic than other attributes. Firmness showed no difference among different noodle. Since there was no significant difference in textural sensory attributes, the color character became more important for determination of total acceptability in this study.
計畫編號 95農科-10.1.5-漁-F1(3)
網站導覽錨點