| Summary: | 碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 101 === Most market snack foods, mostly made of starch, through the processes of frying to reach the purpose of dehydration , with fried-up, crispy taste. Although these snacks foods are with crispy texture and delicious to eat, after the high temperature frying processes, they are prone to be with high calories and low nutritional value. Consequently, they are thought of leading people to a varieties of modern diseases.
The design of this study is to take the fundamental formula of bread snacks, though adjust the content of protein in the raw materials, to develop a brand new kind of snack food with high nutritional value and low lipid, by baking the sliced crisp bread of 0.2cm. There are four sets of processed bread chips with different percentage of protein, including 10%, 30%, 50%, and one set adding glutinous rice flour, with 50% protein, designed in the study.
Because of adding glutinous rice flour into the last set of 50% protein bread chips, they are not too crispy to break into pieces. The content analysis shows that the last set, adding glutinous rice flour, contains over 52.8% of protein, 39.8% of carbohydrate, 1.6% of fat, 2.7% of ash content, and 3.1% of water. It contains 385kcal of every 100 gram of the last set of bread chips. Therefore, it has the characteristics of high nutritional value and low lipid.
According to the food texture analysis, the raw bread chips are less crispy than the potato chips. In addition, in the aspects of the sensory evaluation, the last set are generally over 5 points out of 10. A sensory evaluation is taken by comparing the last set of high-protein, glutinous rice flour bread chips, adding some fragrances for the flavor, with potato chips sold in the market. The comparison shows that there is no significant differences between the two groups in terms of items inspected in the sensory evaluation, and the glutinous rice flour bread chips are scored 7 points out of 10 in average. It show that the glutinous rice flour bread chips are with high market potential.
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