| Summary: | 碩士 === 文化大學 === 家政學系 === 81 === The study is mainly concerning the investigation on the factor
affecting the quality of shu-qu (Gnaphalium affine D. Don)
cake. TCW 70 and TC189 varietiesof rice were used as the raw
material. The shu-qu cake prepared with orwithout the
soybean oil was stored at 5℃ and -18℃. The phyisco-chemical
properties of the sample were determined at 0, 7, 14, 21, 28,
and 35 days' inter- vals. The result indicated that no
significant change in the quality of su-qu cake was observed
up to 35 days, when it was stored at -18℃. The enthalpy from
DSC of the sample would in- crease and the soluble carbohydrate
content would decrease with the storage time prolonged at 5℃.
The addition of shu-qu could also enhance the aging. The
brightness (L value) would decrease and the degree of reddish
(a value) and yellowish (b value) color would increase on
the cake when shu-qu added. The soy bean oil could retard
the aging, but not on the color. The sample reheated by
electric cooker gave the better quality than that by microwave
oven. There as no different on color of the cake between two
reheating methods.The cake prepared with TCW70 had lower
soluble carbohydrate content as well as the degree of firmness
andscored higher in sensory evaluation that of TC189.
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