The Factors Influencing the Texture of Ai-chia Cake

• Main Authors: Chang,Chien Chang, 張見漳
• Other Authors: Lii,Cheng Yi; Lin,Su Yi
• Format: Others
• Language: zh-TW
• Published: 1993
• Online Access: http://ndltd.ncl.edu.tw/handle/21722319660301530069

碩士 === 文化大學 === 家政學系 === 81 === The study in mainly concerning the factor affecting the texture of ai-chia (Artemsia vulgaris L.var.indica) cake. During the investigation. TC189 (japonica vatiety)and TCW70 (waxy variety) were applied as the sample. The amylose contents of TC189 was 18.31% and TCW70, 1.40%. The formulation and preparation of ai-chia cake were developed. The product was stored at 5℃. Under 85% RH and-18℃. The sample was analyzed at 0, 7, 14, 21, 28, and 35 days, respectively. From the results of DSC and the mearsurement of the amount of soluble starch, the degree of staling on ai-chia cake would increase as the storage time prolonged. The addition of ai-chia could promote the rate of staleness. The color of ai-chia cake was dark green, it would become green color when the soybean oil was added. The quality of the product was not changed significantly when was stored at -18℃. Up to 35 days,based the analyses if enthalpy of DSC, the amount of soluble starch,and the X-ray diffractogram. However, it only could stayed 7 days at 5℃. Both electric cooker and microwave oven were used to examine the effect of reheating on the quality of the sample. But no significant difference in color was detected.