| Summary: | 碩士 === 國立嘉義大學 === 食品科學系研究所 === 104 === Ginger is commonly used in traditional medicine and many biologically active compounds have been isolated and identified. The old ginger was used as the material in this study. The ground ginger powder was obtained after the ginger was shredded and dried. The low gluten flour was replaced with 5%, 7.5% and 10% of ginger powder, respectively, to make 5.0%, 7.5% and 10.0% (ginger replace percent, GRP) biscuit and simple biscuits. After baking, the biscuits physical property changes and ginger functional components were investigated. For specific volume, the biscuits with or without ginger added did not show any difference but 5.0% GRP ginger biscuits with butter, water and low gluten flour showed 0.98 mL/g specific volume increase. Among the parameters, L, a* and b* in CIELAB system, they were found that L values were decreased, and a* values were increased in the ginger biscuits. The b* values were decreased in ginger biscuits but increased in ginger biscuits with butter, water and low gluten flour. The decrease or increase tendency did not agree with GRP changes. In biscuit hardness analysis, the hardness increased with ginger added. But the hardness did not show significant difference when the ginger replacement percentage increased. On the other hand, the biscuits with butter, water and low gluten flour showed no hardness difference whether with or without ginger added. In the total polyphenol content analysis, the values increased after ginger added but they did not show the GRP dependency. In anti-oxidation assay, biscuits and their dough in the same GRP did not show different DPPH scavenging activities. The same outcomes showed in the biscuits and pastes with butter, water and low gluten flour. In ABTS scavenging studies, biscuits showed higher scavenging effect than their dough. The ABTS scavenging difference only showed in 10.0% GRP for biscuits and their dough with butter, water and low gluten flour. Finally, the determination and quantification of functional components in ginger biscuits and dough had been performed. It showed the content of 6-gingerol was higher in simple biscuits and 6- and 8-shogaol were higher in ginger biscuits with butter, water and low gluten flour. The contents for 6-shogaol in 5.0%, 7.5% and 10.0% GRP were 15.81, 25.48 and 34.49 μg/g, respectively; 8-shogaol in 5.0%, 7.5% and 10.0% GRP were 7.40, 14.15 and 20.50 μg/g, respectively. Among biscuits and their dough, the content of these functional components was higher in biscuits. The contents for 6-gingerol in 5.0%, 7.5% and 10.0% GRP biscuits were 115.49, 234.53 and 334.53 μg/g, respectively; 6-shogaol in 5.0%, 7.5% and 10.0% GRP biscuits were 18.61, 24.82 and 31.23 μg/g, respectively; 8-shogaol in 5.0%, 7.5% and 10.0% GRP biscuits were 4.92, 8.84 and 11.65 μg/g, respectively.
|
|---|
