Quality Evaluation of Lotus Root Bread and Water Caltrop Bread

• Main Authors: Shu-Ling Chen, 陳淑玲
• Other Authors: Jeng-Leun Mau
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/72003518344355138203

碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 98 === 　　Lotus（Nelumbo nucifera Gaertn.) and water caltrop（Trapa bicomis L.）are important in aquatic plant crops in Taiwan. The lotus root is subterranean stem of lutus. They contain abundant amount of carbohydrates, amino acids, vitamin C, B1 and B2, are high nutritional value of vegetables, and reported as therapeutic food. They are widely favoured by Asian people because of its hard and crispy texture, special aroma and mouth feel. In order to improve the healthy efficacy of baked foods, we replaced the wheat flour with lotus root meal and water caltrop meal to make the lotus root bread and water caltrop bread. We took the white bread as the control. The objectives of this research were to study the proximate composition, taste quality, physicochemical properties and sensory evaluation of lotus root bread and water caltrop bread. 　　Carbohydrate is the major component found in the wheat flour, lotus root meal and water caltrop meal (83.09, 90.23 and 91.87%, respectioely) . Reducing sugar is the major component found carbohydrate. Water caltrop meal included high reducing sugar (83.99%) in proximate composition. Reducing sugar of water caltrop bread (63.92%) is the highest, greater than those white bread (60.55%) and lotus root bread (60.03%). 　　White bread, lotus root bread and water caltrop bread were stored at 4oC. The net structure got close and smooth with the increasing storage day which was observed by the SEM. These phenomena were due to the consequence of staling. The texture profile analysis showed that along with the storage time, the hardness of the three breads increased whereas springiness, cohesiveness, gumminess, chewiness and resilience decreased. 　　With regard to the taste quality, soluble sugars content of water caltrop bread (22.15 mg/g) in proximate composition is significantly higher than those of lotus root bread (21.77 mg/g), and white bread (18.03 mg/g). The contents of 5′-nucleotides of three bread were in descending order of water caltrop bread (6.34 mg/g) > lotus root bread (5.99 mg/g) > white bread (4.73 mg/g). Water caltrop bread contained more free amino acids (32.74 mg/g) than lotus root bread (24.88 mg/g) and white bread (18.41 mg/g). Therefore, the addition of water caltrop meal and lotus root meal could enhance palatable taste of the bread and further improve its flavor and nutritional values. 　　From hedonic scores of bread, mouthfeel and appearance of water caltrop bread is more acceptable because it is similar to the white bread. The overall preference of the three breads were in the order of white bread (5.13) > water caltrop bread (4.53) > lotus root bread (3.90). In conclusion, the bread with water caltrop meal and lotus root meal will not only increase the nutrition componts, but also provide the optimal new choices of health food for customers.