| Summary: | 碩士 === 國立臺灣海洋大學 === 食品科學系 === 98 === Effect of addition of gums (gelatin (piece and powder type), agar and κ-carrageenan) on textural properties of soybean (soybean and black bean) milk flan were investigated. The gel strength of commercial milk flan ranged from 38.9 to 98.7 (g×mm). The milk flan had no layer separation as 12% of whole soybean powder was added. The gel strength of soybean and black bean milk flan ranged from 69 to 167.8 and 52 to 145 (g×mm), respectively, whole soybean and black bean ranged from 27.4 to 90.9 and 19.3 to 78.5 (g×mm), as addition of 1.5 to 2.5% gelatin (piece type).
In the addition of 1.5 - 2.5% powder type of gelatin, the gel strength of soybean and black bean milk flan ranged from 84.5 to 287.6 (g×mm) and 84.5 to 419.9 (g×mm), and whole soybean and black bean ranged from 80.1 to 344 and 105 to 228.3 (g×mm), respectively. The soybean and black bean milk flan had best mouthfeel as 1.5% of gelatin (piece type) was added, and 2% of gelatin (piece type) addition in the whole bean milk flan could obtain a best mouthfeel by organoleptic evaluation.
|
|---|
