| Summary: | 碩士 === 國立中興大學 === 食品科學系 === 91 === Abstract
The study is to develop the yam —boxthorn noodles by mixing the wheat flour, yam and boxthorn after the processes of freezing-dring and milling. The object of this study is to evaluate the products physicochemical properties, antioxidant and the sensory evaluation.
The result of the ingredients analysis from the product showed the protein of the boxthorn was the highest and also yam power and boxthorn contained more vit.c compared with wheat flour. The data from Rapid Visco Analyzer (RVA) analysis showed the final viscosity from yam starch is the highest but that of wheat flour is the lowest. Besides, from the analysis of differential scanning calorimetry (DSC), It showed the pasting temperature and the enthalpy of yam starch are higher but those of wheat starch ate lower.
By comparing the data of the analysis of physiochemical properties from the blank and testing yam—boxthorn noodles, we could find the cooked moisture content of the testing uncooked and dried yam—boxthorn noodles are higher. On the other hand, with the amount of boxthorn increasing, the pH value and cooked moisture content of the noodles were decreasing but the cooking loss was increasing. The analysis of texture from the uncooked yam —boxthorn noodles showed there was no obvious difference between hardness, springiness, cohesiveness, gumminess and chewiness when the uncooked yam —boxthorn noodles were tested.
However, if the amount of boxthorn was increasing but quantity of the yam powder was decreasing, the hardness, gumminess and chewiness decreased, but still there was no obvious change between springiness and cohesiveness. It was decreasing for the hardness of testing samples from each receipt after water boiling with the amount of the boxthorn increasing and amount of the yam powder decreasing. But, the cohesiveness, chewiness and gumminess except springiness were all higher for receipt two. By comparing the data of the analysis of TPA from the blank and testing yam —boxthorn noodles, we could find the analysis of texture of the testing cooked and dried yam —boxthorn noodles are higher.
The result of testing sensory evaluation from comsumers showed the appearance, the tissue, the viscosity, the springiness and the flavor of uncooked noodles were more acceptable than those of dried noodles. Based on the experiment of antioxidant, it showed the product of yam—boxthorn noodles had higher antioxidant activity than that of white noodles. From the study we can know the yam and the boxthorn have antioxidant ability and the flavor of the product can be accepted for the public. Therefore, this product can be wildly distributed in the future.
Key words: yam, boxthorn, noodle, antioxidant.
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