Effects of yam varieties and addition on physical properties of steamed rice bowl cake

Meiho University Institutional Repository > 健康暨護理學院 > 食品營養系 > 會議論文 > Item 987654321/3640

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题名:	Effects of yam varieties and addition on physical properties of steamed rice bowl cake
作者:	HUANG, YUAN-CHING;CHEN, YING-CHI;LI, MING-CHANG;CHOU, CHIN-FU
关键词:	Steamed rice bowl cake;rice;Taichung Sen 17;yam;physical properties
日期:	2018-12-14
上传时间:	2018-12-27
摘要:	Steamed rice bowl cake is the one of Chinese traditional rice foods, but as the impact of Western instant food, decreasing the consumption of rice. Therefore, how to promote the declining of Chinese rice food is an important work. Yam is one of the most important food crop, which rich in nutrients. But, a few researches of the Chinese traditional rice food development to combine yam and domestic rice. For this purpose, different yam cultivars and Taichung Sen 17 rice (TCS 17) will be used as material in this research, to evaluate the effects of yam cultivars (Da shan line 2, Tainung 5 and Heng chun) and addition ratio on the physical properties of steamed rice bowl cake. In order to innovate the traditional Chinese rice food, increase the competition ability of the food industry in the international market. Results showed that the water activity (Aw) of steamed rice bowl cake with different yam varieties and proportion was decreased along with increasing yam proportion. As to the results of texture profile analysis (TPA), hardness, cohesiveness and adhesiveness were increased along with increasing yam proportion, but gumminess was not, and no difference would be found in springiness and chewiness. A decrease in swelling power was observed at increased yam proportion, but solubility was not
显示于类别:	[食品營養系] 會議論文

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