Study on the Factor of Shu-Qu Cake's Texture

• Main Authors: Lin, Ming Whay, 林明輝
• Other Authors: Lii, Cheng Yi
• Format: Others
• Language: zh-TW
• Published: 1993
• Online Access: http://ndltd.ncl.edu.tw/handle/44049814665155934766

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.