Cheung, Wing Kwun. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2009. / Includes bibliographical references (leaves 101-116). / Abstracts in English and Chinese. / Abstract --- p.i / 摘要 --- p.iii / List of Tables --- p.v / List of Figures --- p.viii / Chapter 1. --- Introduction --- p.1 / Chapter 1.1 --- Dietary fiber --- p.1 / Chapter 1.1.1 --- Introduction of dietary fiber --- p.1 / Chapter 1.1.2 --- Sclerotia of Pleurotus tuber-regium as a source of dietary fiber --- p.2 / Chapter 1.2 --- Bakery products --- p.3 / Chapter 1.2.1 --- Wheat --- p.3 / Chapter 1.2.2 --- Flour --- p.4 / Chapter 1.2.2.1 --- Flour protein --- p.4 / Chapter 1.2.2.2 --- Rheological test of flour quality --- p.5 / Chapter 1.2.3 --- Bread --- p.8 / Chapter 1.2.3.1 --- Ingredient --- p.8 / Chapter 1.2.3.2 --- Bread-making process --- p.10 / Chapter 1.2.4 --- Crackers and cookies --- p.12 / Chapter 1.2.5 --- Effect of addition of dietary fiber in bakery products --- p.14 / Chapter 1.3 --- Extrusion cooking --- p.18 / Chapter 1.3.1 --- Introduction of extrusion cooking --- p.18 / Chapter 1.3.2 --- Food extruders --- p.19 / Chapter 1.3.3 --- Application of extrusion --- p.21 / Chapter 1.3.4 --- Extrusion of starchy materials --- p.23 / Chapter 1.3.5 --- Effect of extrusion dietary fiber content --- p.24 / Chapter 1.3.6 --- Effect of extrusion on other nutritional properties --- p.26 / Chapter 1.4 --- Objectives --- p.28 / Chapter 2 --- Materials and Methods --- p.29 / Chapter 2.1 --- Mushroom powder --- p.29 / Chapter 2.2 --- Flour --- p.29 / Chapter 2.2.1 --- Crude protein content --- p.29 / Chapter 2.2.2 --- Moisture content --- p.30 / Chapter 2.2.3 --- Farinograph --- p.30 / Chapter 2.3 --- Bakery products --- p.31 / Chapter 2.3.1 --- Bread --- p.31 / Chapter 2.3.2 --- Crackers --- p.33 / Chapter 2.3.3 --- Cookies --- p.35 / Chapter 2.4 --- Extrudates --- p.36 / Chapter 2.5 --- Physical measurement --- p.37 / Chapter 2.5.1 --- Bread --- p.37 / Chapter 2.5.1.1 --- "Weight, volume and density" --- p.37 / Chapter 2.5.1.2 --- Hardness --- p.38 / Chapter 2.5.2 --- Crackers --- p.40 / Chapter 2.5.2.1 --- "Weight, dimensions and thickness" --- p.40 / Chapter 2.5.2.2 --- Volume --- p.40 / Chapter 2.5.2.3 --- Hardness --- p.40 / Chapter 2.5.2.4 --- Moisture --- p.41 / Chapter 2.5.3 --- Cookies --- p.42 / Chapter 2.5.3.1 --- "Weight, thickness and diameter" --- p.42 / Chapter 2.5.3.2 --- Hardness --- p.42 / Chapter 2.5.4 --- Extrudates --- p.43 / Chapter 2.5.4.1 --- Expansion ratio --- p.43 / Chapter 2.5.4.2 --- Density --- p.43 / Chapter 2.5.4.3 --- Hardness --- p.43 / Chapter 2.5.4.4 --- Water absorption index (WAI) --- p.43 / Chapter 2.5.4.5 --- Water solubility index (WSI) --- p.44 / Chapter 2.6 --- Dietary fiber content --- p.44 / Chapter 2.6.1 --- Preparation of samples --- p.44 / Chapter 2.6.2 --- "Total dietary fiber (TDF), Insoluble dietary fiber (IDF) and Soluble dietary fiber (SDF)" --- p.45 / Chapter 2.6.3 --- Protein and ash correction --- p.46 / Chapter 2.7 --- Nutritional evaluation of extrudates using rat model --- p.47 / Chapter 2.7.1 --- Determination of crude protein content in extrudates --- p.47 / Chapter 2.7.2 --- Diet preparation --- p.47 / Chapter 2.7.3 --- Feeding experiments --- p.50 / Chapter 2.7.4 --- Nitrogen balance experiment --- p.50 / Chapter 2.7.5 --- Determination of serum lipid profile --- p.51 / Chapter 2.7.5.1 --- Serum total triglyceride (TG) --- p.51 / Chapter 2.7.5.2 --- Serum total cholesterol (TC) --- p.51 / Chapter 2.7.5.3 --- Serum high-density lipoprotein cholesterol (HDL-C) --- p.52 / Chapter 2.8 --- Statistical analysis --- p.53 / Chapter 3 --- Results and Discussion --- p.54 / Chapter 3.1 --- MP-enriched flours --- p.54 / Chapter 3.1.1 --- Crude protein content of plain flour --- p.54 / Chapter 3.1.2 --- Moisture content of plain flour --- p.55 / Chapter 3.1.3 --- Farinograph of MP-enriched flours --- p.56 / Chapter 3.2 --- Physical characteristics of MP-containing bakery products --- p.59 / Chapter 3.2.1 --- MP-enriched bread --- p.59 / Chapter 3.2.1.1 --- "Weight, volume and density" --- p.59 / Chapter 3.2.1.2 --- Hardness --- p.61 / Chapter 3.2.2 --- MP-enriched crackers --- p.63 / Chapter 3.2.2.1 --- "Weight, dimensions and thickness" --- p.63 / Chapter 3.2.2.2 --- Volume --- p.65 / Chapter 3.2.2.3 --- Hardness --- p.66 / Chapter 3.2.3 --- MP-enriched cookies --- p.68 / Chapter 3.2.3.1 --- "Weight, thickness and diameter" --- p.68 / Chapter 3.2.3.2 --- Hardness --- p.70 / Chapter 3.2.4 --- Extrudates of MP-enriched pastry flour --- p.71 / Chapter 3.2.4.1 --- Expansion ratio --- p.71 / Chapter 3.2.4.2 --- Density --- p.75 / Chapter 3.2.4.3 --- Hardness --- p.75 / Chapter 3.2.4.4 --- Water absorption index (WAI) --- p.78 / Chapter 3.2.4.5 --- Water solubility index (WSI) --- p.80 / Chapter 3.2.4.6 --- Effect of extrusion condition on physical attributes of extrudates --- p.81 / Chapter 3.3 --- Dietary fiber content in MP-containing bakery products --- p.87 / Chapter 3.3.1 --- MP-enriched bread --- p.87 / Chapter 3.3.2 --- MP-enriched crackers --- p.88 / Chapter 3.3.3 --- MP-enriched cookies --- p.89 / Chapter 3.3.4 --- Extrudates produced form MP-enriched pastry flour --- p.90 / Chapter 3.4 --- Nutritional evaluation of extrudates using rat model --- p.93 / Chapter 3.4.1 --- Weight of animals --- p.93 / Chapter 3.4.2 --- Weight of vital organs --- p.93 / Chapter 3.4.3 --- Nitrogen balance experiment --- p.94 / Chapter 3.4.4 --- Serum lipid profile --- p.96 / Chapter 4 --- Conclusion --- p.98 / Chapter 5 --- References --- p.101
| Identifer | oai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_326767 |
| Date | January 2009 |
| Contributors | Cheung, Wing Kwun., Chinese University of Hong Kong Graduate School. Division of Life Sciences. |
| Source Sets | The Chinese University of Hong Kong |
| Language | English, Chinese |
| Detected Language | English |
| Type | Text, bibliography |
| Format | print, xiv, 116 leaves : col. ill. ; 30 cm. |
| Rights | Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/) |
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