Study on the formula ofAuricularia polytricha and its application ofbaking food

• Main Authors: Yu-ching Chang, 張祐菁
• Other Authors: 陳啟楨
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/35662941627772805610

碩士 === 南台科技大學 === 生物科技系 === 98 === The black wood ear (Auricularia polytricha)is a low calorie, amount of edible fiber, as well as rich vitamins food, one of Taiwan universal edible fungi. It is becoming a health concern for consumers because of its high lipid content of greater than30% of its total weight. This thesis is focused on the research of low fat margarine production by Auricularia polytricha.On the bases of normal and chilled margarine, two products of yogurt and yogurt mixed with honey that match with Palm oil mixed soybean oil and Emulsifiers mixed Auricularia polytricha are set as margarine bodies, find out the best way of formulation. Study on soybean of low fat margarine for a vegetarian. Composition analysis, rheological properties are employed. Also, optimum processing condition and the sensory evaluation are collected. In this experiment design, 0.5%,1.0%,1.5%,2.0% and 2.5% of Auricularia polytricha are conducted in margarine making. The result shows that 1.0% of Auricularia polytricha is the best formula for margarine. Then a one-way randomized complete block design was adopted for studying theeffects of Auricularia polytricha and baking treatments on margaring's qualities.In sensory evaluation, 1.0%-1.5% of Auricularia polytricha is superior to 2.0% of Auricularia polytricha in aroma, taste and overall acceptance.The baking foods of experiment groups were stored at room temperature for 7 days, the research investigated the qualities variation during storage period. The result showed there didn’t exist much difference between the low-fat margarine and the margarine in moisture content and water activity. the baking foods decreased with the length of storage time.