碩士 / 國立高雄餐旅大學 / 餐飲創新研發碩士學位學程 / 104 / Adzuki bean is one of the most important food corps in Taiwan, based on the area planted, and it’s 80% harvested in Kaohsiung and Pingtung area. Adzuki bean paste is often produced for bakery industry, in order to achieve longer shelf life considerations, mostly adding a lot of sugar to make sweeter adzuki bean paste. Nowadays, more and more consumers concern about their healthy diet. Therefore, this experiment aims to study how to reduce the Adzuki bean paste sweetness, and how to make the Adzuki bean paste by adding different types of sugar, sugar substitute, guar gum and sodium DL- malic acid. Regarding to sweetness, water activity and sensory evaluation terms, results indicated that adding 10% sugar, 10% Trehalose, 10% sorbitol showed optimum recipe development. There were no significant differences on adzuki bean paste water activity between different guar gum contents, whereas adding sodium 0%, 0.1%, 0.3% and 0.5% malic acid had significant differences(p<0.05). According to traditional Taiyaki recipe, we developed Taiyaki premixes. We also increased sugar, milk and oil powder to improve Taiyaki flavor, and added more amount of fresh eggs to improve puffy texture. A great improvement on texture parameters was obtained using 20% corn flour instead of wheat flour. The better flavor was obtained for oil powder than cream powder. The highest hardness was the traditional practice of crust and the lowest was commercially available mixes. No significant differences were found in elasticity between all group, nevertheless, the highest chewiness was found in traditional practices and the lowest was commercial premixes. Recently, reducing sweet adzuki bean paste has become the trend in healthy diet, that accords with the demands of the market. This study results are available for reference by bakery industries, and to improve the quality of adzuki bean paste. Our Taiyaki premix is more easy to operate than traditional procedure, and has lower costs of material and labor . This study pointed out that most acceptable recipe could be easily utilized in Taiyaki products to enhance quality and get safe products.
| Identifer | oai:union.ndltd.org:TW/104NKHC0252001 |
| Date | January 2016 |
| Creators | Sun, Jen-Wei, 孫振為 |
| Contributors | Shyu, Yung-Shin, 徐永鑫 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 90 |
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