碩士 / 台南應用科技大學 / 生活應用科學研究所 / 101 / The objectives of this study were to exam the dried and grined. Monostroma nitidum, which is rich in nutritions and fiber, and to evaluate its further use in spaghetti making. When added amount is separately 2%, 3%, 5% and 7%. Monostroma nitidum was examed on the aspects of its pH value, water activity, color, curvature, cooking properties, texture and sensory evaluation test. The results indicated that the dried and grined Monostroma nitidum contained moisture, fat, ash, fiber, protein. 20.24±0.11％、4.95±0.41％、16.58±0.18％、6,80±0.82％、32.97％、18.45％and the fiber is totally 49.87.Adding
5％ Monostroma nitidum makes 100g dough increase 0.28g dietary fiber. The results indicated that if the case is without the Monostroma nitidum, the curvature is 59.4±3.0 degree. However, with the adding, the strength of the dough go down. When the added amount is up to 7%, the curvature decreased significantly to 39.6±4.5 degree. With the increase of the added amount the L value in color significantly . The lowest of L value is 55.24, and the highest is 70.35. And the color of the dough turned from light yellow into dark green. Dough with the Monostroma nitidum the cooking prosperities is about 4.56%~5.58%, and it’s quite different from the case, without increasing added amount. Monostroma nitidum lower the gluten of dough.When adding 8％ Monostroma nitidum,the rate of Water absorption is upto 90.5％ and this makes the glute couldn’s be 500 F.U..Three characters about dough are dexelopment、stability and time to breakdown. These three characters will decrease when the Monostroma nitidum increase.With the increase of Monostroma nitidum,the texture profile analysis, such as ,Hardness ,
Gumminess ,Adhesiveness and Chewiness all decrease significantly.According to the sensory evaluation,it shows that it is no difference for the customers to acquire the additament of 2％~5％ Monostroma nitidum .As for the spaghetti with 7％ Monostroma nitidum,the coloring ,texture and the beloved ,degree are lower than spaghetti with 2％~5％Monostroma nitidum.
| Identifer | oai:union.ndltd.org:TW/101TWCA5115008 |
| Date | January 2013 |
| Creators | Ji-Cheng Yang, 楊吉成 |
| Contributors | 許秀華 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 119 |
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